BBQ Jackfruit Tacos

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2 min read
Summary

BBQ Jackfruit Tacos offers a delightful blend of tangy and sweet flavors in a plant-based package. Tender jackfruit, seasoned with savory spices is generously coated in a homemade vegan BBQ sauce for a deep, smoky taste. Wrapped in a whole grain tortilla, each taco is topped with crunchy kale slaw and zesty pickled red onions, and finished with fresh cilantro. Bursting with flavor, these tacos are sure to be a crowd-pleaser at any dining occasion!

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

 1 batch of Crunchy Kale Slaw (link in directions)
 2 batches of Vegan BBQ Sauce (link in directions or your favorite store-bought vegan BBQ sauce (about 1 cup))
 1 batch of Pickled Red Onions (link in directions)
Jackfruit
 1 small yellow onion (sliced (about 1 cup))
 20 oz jackfruit (fresh or BPA-free canned, drained)
 1 tsp onion powder
 ½ tsp garlic powder
 1 tsp smoked paprika
 ¼ tsp salt (optional)
 ¾ cup vegetable broth (unsalted, preferably homemade)
 6 whole grain tortillas (8-inch, or lettuce wraps (see Chef’s Notes))
 cilantro (optional; chopped, to taste)

Directions

1

Make the Crunchy Kale Slaw and set aside.

2

Make the Vegan BBQ Sauce and set aside (don’t forget to double the batch so you have extra for spreading onto the tacos!).

3

Make the Pickled Red Onions and set aside.

4

Make the jackfruit: Prepare the fresh or canned jackfruit by shredding the pieces with your hands (discard any hard pieces of the core).

5

Heat a large stovetop pot on medium-high. Add the sliced onion, cooking until translucent, about 3–4 minutes.

6

Add the shredded jackfruit, onion powder, garlic powder, smoked paprika, and salt, if using, and cook for 5 minutes, stirring occasionally. If necessary, add 1–2 tablespoons of water at a time to keep it from sticking to the pan.

7

Stir in the vegetable broth and half of the BBQ sauce. Turn the heat to low-medium, cover, and let simmer for 20 minutes, stirring every 4–5 minutes to prevent the jackfruit from sticking to the bottom of the pan.

8

Assemble the tacos: Divide the jackfruit between the tortillas. Add 1–2 forkfuls of the Crunchy Kale Slaw and 1–2 forkfuls of the Pickled Red Onions (or set up your assembly station if you’re having guests over for tacos).

9

Add more BBQ sauce to each taco, if desired.

10

Sprinkle cilantro on top, if desired. Enjoy!

Chef's Notes

Substitutions
Instead of Pickled Red Onions, use another pickled vegetable or raw red onions.

Instead of Crunchy Kale Slaw, use another slaw of choice (see Chef’s Notes below for ideas).

Flour-free
Use lettuce or large leafy green wraps in place of tortillas.

Prep Ahead
Prepare the Crunchy Kale Slaw ahead of time and store in an airtight container in the refrigerator for up to 3 days before using.

Prepare the BBQ Sauce ahead of time and store in the refrigerator for up to 2 weeks before using.

Prepare the Pickled Red Onions ahead of time and store in the refrigerator for up to 2 weeks before using.

Storage
Store leftover BBQ Jackfruit in the refrigerator in an airtight container for up to 5 days.

Ingredients

 1 batch of Crunchy Kale Slaw (link in directions)
 2 batches of Vegan BBQ Sauce (link in directions or your favorite store-bought vegan BBQ sauce (about 1 cup))
 1 batch of Pickled Red Onions (link in directions)
Jackfruit
 1 small yellow onion (sliced (about 1 cup))
 20 oz jackfruit (fresh or BPA-free canned, drained)
 1 tsp onion powder
 ½ tsp garlic powder
 1 tsp smoked paprika
 ¼ tsp salt (optional)
 ¾ cup vegetable broth (unsalted, preferably homemade)
 6 whole grain tortillas (8-inch, or lettuce wraps (see Chef’s Notes))
 cilantro (optional; chopped, to taste)

Directions

1

Make the Crunchy Kale Slaw and set aside.

2

Make the Vegan BBQ Sauce and set aside (don’t forget to double the batch so you have extra for spreading onto the tacos!).

3

Make the Pickled Red Onions and set aside.

4

Make the jackfruit: Prepare the fresh or canned jackfruit by shredding the pieces with your hands (discard any hard pieces of the core).

5

Heat a large stovetop pot on medium-high. Add the sliced onion, cooking until translucent, about 3–4 minutes.

6

Add the shredded jackfruit, onion powder, garlic powder, smoked paprika, and salt, if using, and cook for 5 minutes, stirring occasionally. If necessary, add 1–2 tablespoons of water at a time to keep it from sticking to the pan.

7

Stir in the vegetable broth and half of the BBQ sauce. Turn the heat to low-medium, cover, and let simmer for 20 minutes, stirring every 4–5 minutes to prevent the jackfruit from sticking to the bottom of the pan.

8

Assemble the tacos: Divide the jackfruit between the tortillas. Add 1–2 forkfuls of the Crunchy Kale Slaw and 1–2 forkfuls of the Pickled Red Onions (or set up your assembly station if you’re having guests over for tacos).

9

Add more BBQ sauce to each taco, if desired.

10

Sprinkle cilantro on top, if desired. Enjoy!

Notes

BBQ Jackfruit Tacos