These jackfruit tacos are a vegan take on BBQ pulled pork...with a twist. Instead of a traditional KC-Style BBQ, sauce we're cooking the jackfruit in my Fiery Mango Lime BBQ Sauce to amp up the heat. The tacos are topped with a refreshing slaw, cool crema, and tangy pickled onions for a perfectly balanced taco that hits all the right flavor notes.
Author: Good Health Gourmet
Recipe type: Tacos, Dinner
Cuisine: Modern American
Yield: 6 tacos
Ingredients
Filling:
2 [20-oz] cans young green jackfruit in water or brine (I use Trader Joe’s)
Cook jackfruit: Drain jackfruit in a fine mesh sieve and rinse with cool water. Drain again and pat dry. Break up jackfruit into smaller pieces and shreds. Add oil to a saucepan or large skillet set over medium-high heat. When oil is hot, add jackfruit and salt and sauté, stirring frequently, for 5 minutes until lightly browned. Reduce heat to medium-low, add 1 ½ cups BBQ sauce, and toss to coat. Cook, stirring occasionally, for 5 minutes until thoroughly combined and heated through. If sauce starts to dry out, drizzle in a little water. You may also add more BBQ sauce if you like a saucier filling.
Make slaw: Add cabbage, carrot, cilantro, oil, lime juice, ⅛ teaspoon kosher salt, and several grinds pepper to a large bowl. Toss and massage with fingers to combine ingredients and soften cabbage. Taste and adjust seasoning, and set aside.
Char tortillas: Set tortillas on low flame of gas burner or bottom of very hot cast iron skillet, and cook until both sides are charred as desired.
Assemble and serve: Lay 1-2 avocado slices on each tortilla. Add jackfruit filling and slaw, and top with pickled onion, a dollop of yogurt or crema, a sprinkle of cilantro, and sliced jalapeño as desired.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/pulled-bbq-jackfruit-tacos-cabbage-slaw/