Pulled jackfruit is the star in this delicious plant-based vegan taco recipe. Quick and easy to prepare, it makes a great weeknight dinner. Top with your favorite taco toppings, and even the diehard meat-lovers in your family will love it.
Ingredients
- 1 (20oz) can jackfruit in brine, drained, rinsed and solid center piece removed
- 1 tsp coconut oil
- 1/4 onion, diced
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 2 tsp paprika
- 1 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 cup water
- 1/2 cup barbecue sauce
- 1 package taco shells
- Optional spices:
- 1/2 tsp cumin
- 1/2 tsp coriander
- Toppings:
- Chopped , salsa
- Chopped , cabbage
- Chopped , avocado
- Other taco fixing of your choice
Preparation
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Preheat oven to 400°F. Line a sheet pan with parchment paper.
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Heat coconut oil in a small pot. Sauté onion and garlic until translucent. Add jackfruit, red pepper flakes, paprika, cayenne pepper, mustard powder and salt. Sauté for 5 minutes being sure not to burn spices.
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Mix together water and barbeque sauce until smooth in a bowl. Add sauce to pan and simmer jackfruit for 15 to 20 minutes until softened, pulling jackfruit apart as it cooks
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Spread jackfruit mixture on lined sheet pan and cook in oven 10 to 15 minutes, until slightly dried out. Add more barbeque sauce if desired.
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Heat taco shells until soft.
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Put desired amount of jackfruit onto taco shells and garnish with desired toppings.
