Table of Contents
Enjoy a delicious and plant-based twist on classic tacos with our BBQ Pulled Jackfruit and Slaw Tortilla Tacos. This recipe is perfect for vegetarians, vegans, or anyone looking to try something new and flavorful.
Ingredients
- 2 cans of young green jackfruit in brine or water, drained and shredded
- 1 cup barbecue sauce (vegetarian or vegan-friendly)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or coleslaw mix
- ½ cup vegan mayonnaise or regular mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- Optional: chopped cilantro, lime wedges for garnish
Preparation
Start by preparing the slaw. In a bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix well and set aside to let the flavors meld.
Next, prepare the pulled jackfruit. Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit, smoked paprika, garlic powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
Pour the barbecue sauce over the jackfruit and stir to coat evenly. Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to combine and the jackfruit to become tender and flavorful.
Assembling the Tacos
Warm the tortillas in a dry skillet or microwave until flexible. Spoon a generous amount of the BBQ pulled jackfruit onto each tortilla. Top with a handful of slaw and garnish with chopped cilantro or a squeeze of lime if desired.
Serve immediately and enjoy this tasty, plant-based taco that’s full of smoky flavor and crunch!