Name: BBQ Pulled Jackfruit Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 (14-ounce) cans jackfruit in brine, drained and rinsed -; 2 tablespoons extra virgin olive oil -; 1 small yellow onion, finely chopped (about 1 1/2 cups) -; 2 cloves garlic, minced -; 1 jalapeño, seeded and finely chopped (optional) -; 3/4 cup barbecue sauce, store-bought or homemade -; 2 teaspoons ground cumin -; 1 teaspoon dried oregano -; 1 teaspoon ground coriander -; 1/2 teaspoon paprika, smoked or regular -; 1/2 teaspoon kosher salt -; 1 teaspoon finely grated orange zest -; To serve: -; 10 to 12 (6-inch) corn tortillas -; 1 ripe avocado, thinly sliced -; 4 radishes, thinly sliced -; 1/3 cup cilantro leaves, roughly chopped -; 1/3 cup red cabbage, shredded -; 1/3 cup corn kernels, canned, frozen and defrosted, or fresh from the cob -; 1/4 cup sour cream (optional) -; 1 lime, cut into wedges -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - BBQ Pulled Jackfruit Tacos

1. 2 (14-ounce) cans jackfruit in brine, drained and rinsed -

2. 2 tablespoons extra virgin olive oil -

3. 1 small yellow onion, finely chopped (about 1 1/2 cups) -

4. 2 cloves garlic, minced -

5. 1 jalapeño, seeded and finely chopped (optional) -

6. 3/4 cup barbecue sauce, store-bought or homemade -

7. 2 teaspoons ground cumin -

8. 1 teaspoon dried oregano -

9. 1 teaspoon ground coriander -

10. 1/2 teaspoon paprika, smoked or regular -

11. 1/2 teaspoon kosher salt -

12. 1 teaspoon finely grated orange zest -

13. To serve: -

14. 10 to 12 (6-inch) corn tortillas -

15. 1 ripe avocado, thinly sliced -

16. 4 radishes, thinly sliced -

17. 1/3 cup cilantro leaves, roughly chopped -

18. 1/3 cup red cabbage, shredded -

19. 1/3 cup corn kernels, canned, frozen and defrosted, or fresh from the cob -

20. 1/4 cup sour cream (optional) -

21. 1 lime, cut into wedges -

How to cook deliciously - BBQ Pulled Jackfruit Tacos

1. Stage

Shred the jackfruit: Place the drained jackfruit in a bowl large enough to work in. Using your fingers or two forks, break apart the chunks of jackfruit into shredded pieces.

2. Stage

Cook the onions: In a large saucepan over medium heat, heat the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño (if using) and cook for an additional minute, until the garlic is fragrant.

3. Stage

Cook the jackfruit: Add the shredded jackfruit to the pan and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan. Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.

4. Stage

Assemble the tacos: In a separate, lightly oiled skillet, warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, and sour cream (if using). Serve with wedges of lime, for squeezing.