Jackfruit Tacos with Red Cabbage Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 tacos
Jackfruit Tacos with Red Cabbage Recipe
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Jackfruit tacos are a vegan alternative that isn’t short on flavor. Toss in some crunchy red cabbage for a tasty and refreshing meal the whole family will love.
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Ingredients
BBQ Jackfruit:
- 2 cans cans jackfruit 20 ouces each can
- 1 tablespoon vegetable oil
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1/2 cup water
- 3 tablespoons BBQ sauce divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ground black pepper to taste
- 1 tablespoon honey
For the tacos:
- 8 corn or flour tortillas
- 1 avocado sliced
- shredded red cabbage
- cilantro
- Lime wedges
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Instructions
- Drain the brine and rinse the wedges thoroughly.
- Pinch off the hard cores at the tip of each wedge. And then pull apart the rest of the wedge using your hand. (You can discard the cores or cut them into small pieces. Both the cores and seeds are edible).
- Heat vegetable oil in a large skillet over medium-high heat.
- Once hot, add minced garlic and sliced onions. Sauté for about 5 minutes or until the onions start to soften.
- Add shredded jackfruit, cumin, paprika, salt, pepper, 2 tablespoons BBQ sauce, honey, and water.
- Stir fry to coat and reduce heat to low-medium. Cover and cook for about 20 minutes.
- Remove the lid, add the rest of the BBQ sauce, and stir fry for about 1-2 minutes until the sauce has thickened. (Taste test the sauce, add more BBQ sauce and honey if needed)
- Serve them over tortillas together with avocado, shredded red cabbage and cilantro for a complete meal!
Notes
- The cooked BBQ jackfruit can last up to 3 days in the fridge. You can eat it cold or reheat in the microwave.
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