These pulled jackfruit tacos are out of this world!
Everyone has their own favorite pulled jackfruit tacos recipe, but this is going to be hands down the winner!
- 2 (14-ounce) cans of young jackfruit
- 2.5 Tbps of veg or olive oil
- 1 medium onion, diced.
- 3 cloves of garlic
- 1 jalapeño, cleaned and diced
- 3/4 cup barbecue sauce
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp of parsley
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp of salt
- 10 – 6″ tortillas
- 1 avocado, smashed.
- 3 radishes, thinly sliced
- 1/3 c. cilantro leaves, chopped
- 1/3 c. shredded red cabbage
- 1/3 c. corn kernels
- 1 lime, cut into wedges
1 Shred the jackfruit: break apart the jackfruit into shredded pieces, they need to fit inside your jackfruit tacos!.
2 Cook the onions: In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for an additional 1 minute, until the garlic is fragrant.
3 Cook the jackfruit: Add the shredded jackfruit to the pan with the onions and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.
Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.
4 Assemble the tacos: Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, sour cream and a squeeze of lime.
And that’s it, the best jackfruit tacos you’ll ever taste! Have a recipe for
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