Pulled Jackfruit Tacos

Serves 4 60 minute prep time

By Morgan Shupe on July 26, 2013, categorized in Dinner, Lunch

Pulled Jackfruit Tacos

Pulled jackfruit is the star in this delicious plant-based vegan taco recipe. Quick and easy to prepare, it makes a great weeknight dinner. Top with your favorite taco toppings, and even the diehard meat-lovers in your family will love it.

Ingredients

  • 1 (20oz) can jackfruit in brine, drained, rinsed and solid center piece removed
  • 1 tsp coconut oil
  • 1/4 onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tsp paprika
  • 1 1/2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 cup water
  • 1/2 cup barbecue sauce
  • 1 package taco shells
  • Optional spices:
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Toppings:
  • Chopped , salsa
  • Chopped , cabbage
  • Chopped , avocado
  • Other taco fixing of your choice

Preparation

  • Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

  • Heat coconut oil in a small pot. Sauté onion and garlic until translucent. Add jackfruit, red pepper flakes, paprika, cayenne pepper, mustard powder and salt. Sauté for 5 minutes being sure not to burn spices.

  • Mix together water and barbeque sauce until smooth in a bowl. Add sauce to pan and simmer jackfruit for 15 to 20 minutes until softened, pulling jackfruit apart as it cooks

  • Spread jackfruit mixture on lined sheet pan and cook in oven 10 to 15 minutes, until slightly dried out. Add more barbeque sauce if desired.

  • Heat taco shells until soft.

  • Put desired amount of jackfruit onto taco shells and garnish with desired toppings.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe