These plant-based smoky BBQ jackfruit tacos are so delicious, both vegans and non-vegans will love them! They are flavor-packed, healthy, and so easy to make. You have to try this!
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Ingredients (2 - 3 servings)
400g young jackfruit
240ml tomato passata
1 tsp liquid smoke
1 tbsp apple cider vinegar
2 tsp vegan Worcestershire sauce
1 tbsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp monk fruit erythritol sweetener
1/4 tsp cayenne pepper
1/2 tsp oil
-Salt, to taste
1 avocado, sliced
1-2 tbsp chili aioli
1/2 lime, cut into wedges
Cook BBQ jackfruit
Rinse and drain jackfruit. Cut off the “cores” and chop them into smaller pieces. Using your hands, shred the rest of the jackfruit (the more stringy parts) into smaller pieces.
Rinse and drain jackfruit again, making sure you squeeze out all the excess water using your hands.
Heat up oil in a large nonstick skillet over medium heat. Add jackfruit and the rest of the ingredients and stir until combined. Cover and let simmer until the mixture thickens, stirring occasionally, about 15 minutes.
Taste and adjust seasoning if needed.
Increase the heat to high to give the jackfruit a chance to caramelize a bit. Then remove from heat.
Warm up your tortillas in a dry (no oil) nonstick skillet over medium heat for 30 seconds on each side.
Assemble tacos by topping each tortilla with BBQ jackfruit, sliced avocado and chili aioli. Serve with lime wedges. Enjoy!
BBQ jackfruit can be made ahead of time and warmed up before serving. It will keep for 3-4 days in an airtight container in the fridge.
Feel free to add other toppings such as shredded cabbage, grilled corn, fresh cilantro, diced red onion!
You may substitute monk fruit erythritol sweetener with any other sweetener of choice.
You may substitute apple cider vinegar with white vinegar.
You may substitute tomato passata with tinned tomatoes. Simply puree it in a blender before using.