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Pulled BBQ Jackfruit Tacos with Pineapple Salsa

Pulled BBQ Jackfruit Tacos with Pineapple Salsa
Time
Prep: 30 mins.
Contributed by
Rose Fenasse
Serves
6

2x 400g tins organic young jackfruit
2 tbsp organic extra virgin olive oil
1 brown onion, diced
2 garlic cloves, diced
1 jalapeño, finely chopped
1/4 cup barbecue sauce
1 tsp organic cumin powder
1/2 tsp organic smoked paprika
Juice of half a lime
Pinch of salt

TO SERVE

Corn tortillas
1 avocado sliced or mashed
Handful of shredded fresh coriander
1/2 cup shredded cabbage
1/2 cup corn kernels
1 capsicum, thinly sliced
1 small red onion, thinly sliced
1 lime

PINEAPPLE SALSA

1x 420g tin organic pineapple chunks, drained
¼ cup red onion, diced
Pinch of salt
Juice of half a lime
Handful of finely shredded mint or coriander
Small jalapeño finely diced (optional)

 

  1. In a medium bowl, prepare the salsa by simply tossing all of the ingredients together. Season to taste. Set aside.
  2. Drain and thoroughly rinse the jackfruit under water. If there are any large chunks break apart with a fork or cut to desired "pulled" look – it will pull apart further in cooking process.
  3. In a large pan over low to medium heat, cook the onion, garlic and jalapeño. Once the onion is translucent, add the jackfruit and cook for 2-3 mins.
  4. Stir in the barbecue sauce and spices and cook for 5 minutes or until the jackfruit starts to crisp. Remove from heat before drizzling with fresh lime juice.
  5. Gently heat corn tortillas on a grill until warm. Assemble the tacos with prepared vegetables, barbecue jackruit and pineapple salsa. 

SHORT DESCRIPTION

These moreish, vegan pulled jackfruit tacos make an easy, meat-free meal any night of the week. They’re ready in less than thirty minutes and couldn’t be simpler to put together.

DESCRIPTION

  1. In a medium bowl, prepare the salsa by simply tossing all of the ingredients together. Season to taste. Set aside.
  2. Drain and thoroughly rinse the jackfruit under water. If there are any large chunks break apart with a fork or cut to desired 'pulled' look – it will pull apart further in cooking process.
  3. In a large pan over low to medium heat, cook the onion, garlic and jalapeño. Once the onion is translucent, add the jackfruit and cook for 2-3 mins.
  4. Stir in the barbecue sauce and spices and cook for 5 minutes or until the jackfruit starts to crisp. Remove from heat before drizzling with fresh lime juice.
  5. Gently heat corn tortillas on a grill until warm. Assemble the tacos with prepared vegetables, barbecue jackruit and pineapple salsa. 

INGREDIENTS

2x 400g tins organic young jackfruit
2 tbsp organic extra virgin olive oil
1 brown onion, diced
2 garlic cloves, diced
1 jalapeño, finely chopped
1/4 cup barbecue sauce
1 tsp organic cumin powder
1/2 tsp organic smoked paprika
Juice of half a lime
Pinch of salt

TO SERVE

Corn tortillas
1 avocado sliced or mashed
Handful of shredded fresh coriander
1/2 cup shredded cabbage
1/2 cup corn kernels
1 capsicum, thinly sliced
1 small red onion, thinly sliced
1 lime

PINEAPPLE SALSA

1x 420g tin organic pineapple chunks, drained
¼ cup red onion, diced
Pinch of salt
Juice of half a lime
Handful of finely shredded mint or coriander
Small jalapeño finely diced (optional)

Method

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  • Celtic Sea Salt - Fine 600g Celtic Sea Salt - Fine 600g

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