Barbecue Jackfruit Tacos
 
 
Yield: 6 servings, 12 mini tacos
Ingredients
for the tacos
  • 2 20-ounce cans jackfruit
  • 1 teaspoon olive oil
  • ½ small red onion, chopped
  • 1 clove garlic, minced
  • ¼ cup water
  • 1 cup barbecue sauce
  • 12 6-inch tortillas, warmed
for the slaw
  • 2 cups shredded cabbage or slaw mix
  • ¼ cup plain nonfat Greek yogurt
  • 1 tablespoon chopped parsley
  • 1 teaspoon lime juice
  • ½ teaspoon Worcestershire
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon paprika
  • Ground black pepper
Directions
for the tacos
  1. Prepare the jackfruit. If your jackfruit is in brine instead of water make sure you rinse it well in a colander then dry completely before cutting. Cut following the diagram pictured above: place a wedge of the jackfruit on a cutting board so the narrow edge is closest to you. Slice from the wide curved edge down to the narrow edge so you have about 5 or so smaller wedges. This will make it easier for shredding later.
  2. Heat the olive oil in a rimmed skillet or medium stock pot over medium-high heat. Add the onion and garlic and sauté until the onions start to turn translucent, about 3 minutes. Reduce the heat to medium then add the jackfruit and the water. Stir and cook for a couple minutes. Add the barbecue sauce, stir, then turn down the heat to low, cover and let simmer for 20 minutes. Remove from the heat and serve over the warmed tortillas topped with the slaw.
for the slaw
  1. Combine all the ingredients in a medium mixing bowl. Season with ground black pepper to taste.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/10/barbecue-jackfruit-tacos/