If you’re missing pulled pork tacos in your life, you’ll love these vegan, pulled jackfruit tacos that we’ve smothered in deliciously decadent BBQ sauce. It’s not always easy to track down canned unripe jackfruit in brine or water, but Asian markets usually have these in stock.
Makes: 8 tacos | Time: 30 min
Ingredients for pulled jackfruit
1 teaspoon olive oil
20 oz. (480g) canned unripe jackfruit in brine or water (drained weight: 10 oz. /280 g)
½ teaspoon salt
1⁄8 teaspoon garlic powder
¼ teaspoon paprika powder
¼ cup (60 ml) water
1 tablespoon tomato paste
1⁄3 cup (70 g) BBQ sauce
Additional ingredients
8 hard shell tacos*
2 cups (85 g) leafy salad
½ cup (30 g) shredded purple cabbage
2 tablespoons cilantro, chopped
Instructions
Add the olive oil to a pan. Drain and rinse the jackfruit, remove the core of the jackfruit (the harder triangular piece) for a better texture, and add the jackfruit to the pan. Pan-fry it for about 4 minutes, then add the salt, garlic power, paprika powder, water, and tomato paste and mix. Let the pulled jackfruit simmer with the lid off for 15 minutes until the water has been absorbed.
Use two forks to shred the jackfruit and to create the typical “pulled” look.
Pour in the BBQ sauce, give it a good mix, and add additional spices to taste. Let it cook for another minute.
To assemble
Add a leafy salad, shredded purple cabbage, and pulled jackfruit onto each hard-shell taco and sprinkle with chopped cilantro.
*A simple trick to make your own hard shell tacos if you only have soft tortillas at home is to fold the soft tortillas over your oven rack and let them bake for 5 to 8 minutes at 350°F/180°C. They should be nice and crispy!
Excerpted from Cravings Made Vegan by Bianca Haun and Sascha Naderer with permission from Skyhorse Publishing, Inc. Copyright 2019 by Bianca Haun and Sascha Naderer. Photography: Bianca Haun and Sascha Naderer
Top Photo: The Fresh Market
