BBQ Jackfruit Tacos with Lime Slaw -

BBQ Jackfruit Tacos with Lime Slaw

Elina James

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 300 kcal

For the BBQ Jackfruit
2 cans young green jackfruit in water or brine (20 oz each), drained and shredded
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and black pepper, to taste
1 cup vegan BBQ sauce (store-bought or homemade)
1/4 cup water or vegetable broth
For the Lime Slaw
2 cups shredded cabbage (green or purple)
1/2 cup shredded carrots
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon maple syrup or honey
Salt and black pepper, to taste
For the Tacos
8 small corn or flour tortillas
Fresh cilantro leaves (optional)
Sliced avocado (optional)

Step 1: Prepare the Jackfruit : Drain and rinse the canned jackfruit. Cut out the core portion and shred the jackfruit using your fingers or a fork.
Step 2: Cook the Base : Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (3-4 minutes). Add garlic, smoked paprika, chili powder, cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Step 3: Add Jackfruit : Add shredded jackfruit to the skillet. Mix well to coat with spices. Pour in BBQ sauce and water/vegetable broth. Stir to combine. Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally. Allow jackfruit to absorb flavors and soften.
Step 4: Prepare the Lime Slaw : In a mixing bowl, combine cabbage, carrots, lime juice, apple cider vinegar, olive oil, maple syrup, salt, and pepper. Toss until evenly coated.
Step 5: Warm the Tortillas : Heat tortillas on a dry skillet over medium heat for 30 seconds per side or wrap in foil and warm in the oven.
Step 6: Assemble the Tacos : Spoon BBQ jackfruit onto each tortilla. Top with lime slaw, fresh cilantro, and avocado slices. Serve immediately.