Go plant-based tonight with these BBQ jackfruit tacos. We bet you won't even notice you're not eating pork! Plus, tacos are always a win with picky eaters because they can choose their own toppings.
2 (14 oz) cans jackfruit in brine, drained and rinsed
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
3/4 cup barbecue sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon paprika, smoked or regular
1/2 teaspoon kosher salt
1 teaspoon orange zest, finely grated
10 to 12 (6-inch) corn tortillas
1 ripe avocado, thinly sliced
4 radishes, thinly sliced
1/3 cup cilantro leaves, roughly chopped
1/3 cup red cabbage, shredded
1/3 cup corn kernels, canned, frozen and defrosted or fresh from the cob
1/4 cup sour cream, optional
1 lime, cut into wedges
For the Jackfruit
Be sure to buy canned unripe, green or young jackfruit for this recipe. (Ripe jackfruit is sweeter and has a different texture; it won’t work in this recipe.)
After removing it from the can, give the pieces of jackfruit a good rinse to remove that briny, salty flavour.
Next, shred your jackfruit before starting to cook. Take the larger canned chunks and simply use your fingers or a fork to shred them, much like you would pull pork or chicken, or canned tuna, which it loosely resembles.
If you’ve got little bits of the core on some of the chunks, don’t worry about those. You can leave them as they are or give them a quick chop with a kitchen knife. They’re edible as well. And you won’t even notice them once you cook the fruit down.
In a large saucepan over medium heat, heat the olive oil. Add the onion and cook until translucent, about five minutes.
Add the garlic and jalapeño (if using) and cook for an additional minute, until the garlic is fragrant.
Add the shredded jackfruit to the pan and stir well. Add the barbecue sauce, cumin, oregano, coriander, smoked paprika and salt to the pan.
Stir to evenly distribute the spices and cook for another four to five minutes, or until the jackfruit is browned and slightly crisped around the edges. Fold in the orange zest.
In a separate, lightly oiled skillet, warm the tortillas.
Add a large spoonful of cooked jackfruit to the center of each.
Top with avocado, radishes, cilantro, cabbage, corn, and sour cream (if using).