Jackfruit Tacos

BBQ jackfruit tacos are smoky and sweet, with a pulled pork texture that might just be mistaken for the real thing. Just 10 minutes of prep!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 258

Place jackfruit into a colander and wash thoroughly under running water. Let it drain.
Using your hands, separate every piece into shreds and remove any hard parts.
In a large skillet, heat olive oil over medium heat. Add minced onion and sauté for 4 minutes until onion becomes soft and translucent. Add minced garlic, stir and heat for 30 seconds.
Add spices and stir to combine.
Add shredded jackfruit and stir until it’s covered in spices evenly.
Add barbecue sauce and sriracha along with water and lime juice. Stir and bring to a simmer.
Reduce the heat to low, cover and cook for 15 minutes. Stir every 5 minutes and check if it’s not too dry and doesn’t stick to the pan. If needed add ¼ cup more water.
Let it cool slightly before serving.
Serve in heated taco shells or tortillas, with sliced avocado, cilantro leaves and pickled onions.

For pickled onions, slice 1 red onion thinly and place into a jar. In a small saucepan, bring to a simmer ⅓ cup water (80g), ½ cup apple cider vinegar (112g), ½ teaspoon salt and 1 tablespoon sugar. Pour over the onion and let sit for at least 30 minutes.
To store: Leftover jackfruit taco filling can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply warm in a skillet over medium heat until heated through or warm in the microwave.
To freeze: Store in a freezer-safe container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat according to the instructions above.