Ingredients
Directions
Make the Crunchy Kale Slaw and set aside.
Make the Vegan BBQ Sauce and set aside (don’t forget to double the batch so you have extra for spreading onto the tacos!).
Make the Pickled Red Onions and set aside.
Make the jackfruit: Prepare the fresh or canned jackfruit by shredding the pieces with your hands (discard any hard pieces of the core).
Heat a large stovetop pot on medium-high. Add the sliced onion, cooking until translucent, about 3–4 minutes.
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.
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.
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).
Add more BBQ sauce to each taco, if desired.
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
Directions
Make the Crunchy Kale Slaw and set aside.
Make the Vegan BBQ Sauce and set aside (don’t forget to double the batch so you have extra for spreading onto the tacos!).
Make the Pickled Red Onions and set aside.
Make the jackfruit: Prepare the fresh or canned jackfruit by shredding the pieces with your hands (discard any hard pieces of the core).
Heat a large stovetop pot on medium-high. Add the sliced onion, cooking until translucent, about 3–4 minutes.
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.
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.
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).
Add more BBQ sauce to each taco, if desired.
Sprinkle cilantro on top, if desired. Enjoy!
