I’m bringing you a plant-based recipe that’s sure to satisfy your taco cravings: BBQ Jackfruit Tacos with Pickled Onions. These tacos are filled with tender, smoky BBQ jackfruit that mimics pulled pork, topped with tangy pickled onions for a perfect balance of flavors. It’s a delicious, vegan-friendly twist on classic BBQ tacos, and trust me, you won’t miss the meat!
The inspiration for this recipe comes from the versatility of jackfruit, which absorbs flavors beautifully and has a texture similar to pulled pork. Paired with tangy pickled onions and served on warm tortillas, these tacos are bursting with bold flavors. Ready to create this plant-powered feast? Let’s gather our ingredients and get started!
BBQ Jackfruit Tacos with Pickled Onions
Ingredients
For the BBQ Jackfruit
- 2 cans young green jackfruit in brine drained and rinsed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup BBQ sauce store-bought or homemade
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
For the Pickled Onions
- 1 large red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
For Assembling the Tacos
- 8 small corn or flour tortillas
- 1/2 cup shredded cabbage or lettuce optional
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
- Hot sauce optional, for extra heat
Instructions
Make the Pickled Onions
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt.
- Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- Remove from heat and pour over the sliced red onions in a heatproof bowl or jar.
- Let sit for at least 15 minutes to pickle, then drain before serving.
Prepare the Jackfruit
- Drain and rinse the jackfruit, then cut off any hard core sections, keeping only the soft, stringy pieces.
- Shred the jackfruit with your hands or a fork.
Cook the Jackfruit
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook for 4-5 minutes until softened.
- Stir in the garlic, smoked paprika, and ground cumin, and cook for 1 minute until fragrant.
- Add the shredded jackfruit, BBQ sauce, salt, and pepper.
- Stir to coat the jackfruit in the sauce, then cover and simmer for 15-20 minutes, stirring occasionally, until the jackfruit is tender and infused with BBQ flavor.
Warm the Tortillas
- While the jackfruit is cooking, warm the tortillas in a dry skillet or microwave until pliable.
Assemble the Tacos
- To assemble, fill each tortilla with a generous portion of BBQ jackfruit.
- Top with pickled onions, shredded cabbage or lettuce (if using), and fresh cilantro.
- Serve with lime wedges for squeezing and a dash of hot sauce if desired.
Notes
A few tips from my kitchen to yours:
- For a spicier kick, add a pinch of cayenne pepper or chipotle powder to the jackfruit mixture.
- If you have leftover jackfruit, it stores well in the fridge for up to 3 days and can be reheated for a quick taco fix.
- Don’t skip the pickled onions! They add the perfect tangy contrast to the rich BBQ flavor.
Nutritional Info (per serving, assuming 4 servings):
- Calories: 320
- Protein: 6g
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 7g
- Sugar: 15g
Bringing It All Together:
So, there you have it – BBQ Jackfruit Tacos with Pickled Onions, a plant-based delight that’s bold, flavorful, and incredibly satisfying. I hope you enjoy this recipe as much as I do. It’s a great way to introduce plant-based ingredients into your meals without sacrificing flavor. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
