Mexican 25 min

Pulled Jackfruit Tacos

Name: Pulled Jackfruit Tacos
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed; 1 cup BBQ sauce; 1 medium onion, sliced; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 2 tablespoons olive oil; Salt and black pepper to taste; 8 corn tortillas; Red cabbage slaw, avocado, lime, cilantro for serving

vegangluten-freehealthydairy-free

Ingredientsfor 2

310

Cal

Protein

62g

Carbs

Fat

12 cans (20 oz each) young green jackfruit in brine, drained and rinsed
21 cup BBQ sauce
31 medium onion, sliced
43 cloves garlic, minced
51 teaspoon cumin
61 teaspoon chili powder
71 teaspoon smoked paprika
82 tablespoons olive oil
9Salt and black pepper to taste
108 corn tortillas
11Red cabbage slaw, avocado, lime, cilantro for serving

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Instructions

1
Drain and rinse jackfruit thoroughly. Pat dry and use your hands to pull apart the pieces into shredded, meat-like strands. Remove any seeds or tough core pieces.
2
Heat olive oil in a large skillet over medium-high heat. Add onion and cook 4–5 minutes until softened. Add garlic, cumin, chili powder, and smoked paprika. Stir and cook 1 minute until very fragrant.
3
Add shredded jackfruit to the skillet in an even layer. Cook 3–4 minutes undisturbed until the bottom starts to crisp and brown. Stir and cook another 3–4 minutes, allowing some pieces to get crispy while others stay tender.
4
Pour in BBQ sauce and stir to coat. Cook 5 minutes over medium heat until the sauce thickens and caramelizes slightly on the jackfruit. Season with salt and pepper. Warm tortillas in a dry skillet or directly over a gas flame until slightly charred. Fill with jackfruit and top with cabbage slaw, avocado, cilantro, and lime juice.