Description
Delicious plant-based BBQ jackfruit tacos topped with a creamy avocado crema – a perfect meat-free alternative that’s packed with flavor!
Ingredients
Scale
- 2 cans young green jackfruit in water or brine (20 oz each)
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 cup BBQ sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 8–12 corn tortillas
- 2 ripe avocados
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- ¼ cup Greek yogurt or sour cream (use plant-based for vegan option)
- 1 jalapeño, sliced (seeds removed for less heat)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Drain and rinse the jackfruit. Using your hands or two forks, pull apart the jackfruit pieces to create a shredded texture similar to pulled meat.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the shredded jackfruit, BBQ sauce, smoked paprika, cumin, and cayenne pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. If the mixture gets too dry, add a splash of water or more BBQ sauce.
- While the jackfruit cooks, prepare the avocado crema by blending avocados, cilantro, lime juice, and Greek yogurt or sour cream until smooth. Season with salt to taste.
- Warm the tortillas in a dry skillet or directly over a gas flame until lightly charred.
- To assemble, spread a spoonful of avocado crema on each tortilla, top with BBQ jackfruit, and garnish with sliced jalapeños and cilantro leaves.
- Serve with lime wedges on the side.
Notes
- For a smoky flavor, add a few drops of liquid smoke to the jackfruit mixture.
- Make sure to drain and rinse the jackfruit well to remove the brine or water taste.
- For a gluten-free option, be sure to use a gluten-free BBQ sauce.
- The jackfruit filling can be made ahead and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 2-3 tacos
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan tacos, jackfruit, plant-based, meat alternative, BBQ, Mexican, healthy dinner
