BBQ Pulled Jackfruit Tacos
Ingredients
- 2 (14-ounce) cans jackfruit
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion
- 2 cloves garlic
- 1 jalapeño jalapeño
- 3/4 cup barbecue sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon orange zest
- 10 to 12 (6-inch) tortillas corn tortillas
- 1 avocado avocado
- 4 radishes radishes
- 1/3 cup cilantro leaves
- 1/3 cup red cabbage
- 1/3 cup corn kernels
- 1/4 cup sour cream
- 1 lime lime
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Instructions
- Place the drained jackfruit in a bowl large enough to work in. Using your fingers or two forks, break apart the chunks of jackfruit into shredded pieces.
- In a large saucepan over medium heat, heat the olive oil. Add the onion and cook until translucent, about 5 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 4 to 5 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 and add a large spoonful of cooked jackfruit to the center of each. Top with avocado, radishes, cilantro, cabbage, corn, and sour cream (if using). Serve with wedges of lime, for squeezing.
Source
Original recipe: View Original
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