BBQ Jackfruit Tacos with homemade tortillas
Easy BBQ jackfruit tacos made with less than 10 ingredients! The jackfruit is packed with flavour and tastes just like pulled pork!
Servings: 10 tacos
Ingredients
Soft taco tortillas (or use store-bought)
- 2 cups (250g) all-purpose plain flour, whole wheat or spelt flour, plus extra for rolling
- ¾ cup (80g) water, room temperature
- 3 tablespoons (45g) extra virgin olive oil
- Generous pinch of salt
BBQ Pulled Jackfruit
- 1-2 cups cilantro / coriander (about 1 bunch ), leaves and stems
- 1 tablespoon extra virgin olive oil, or sub with water
- 1 brown onion, sliced thinly
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 x 550g can jackfruit in brine NOT juice (280g jackfruit without brine), finely chopped
- ¼ cup barbeque sauce
- 1 tablespoon coconut sugar, or sweetener of choice
- ½ cup (120g) vegetable broth (stock), or water
To serve (as desired)
- 1 large avocado, sliced
- 1 cup tomatoes (about 1 punnet), chopped
- 1-2 cups salad greens
- Dairy-free sour cream
Instructions
To make the soft taco tortillas (or use store-bought)
- Add all ingredients to a bowl and mix until combined. The dough should be soft and supple but not sticky. Add more flour if the dough is too sticky or more water if it's too dry.
- Divide the dough into balls. Each should be about the size of a heaped tablespoon (about 20g each). You'll get around 18 tacos from this recipe.
- Liberally dust a clean surface and roll out each ball into a small circle. Add more flour if the tacos are sticking to the surface or to each other.
- Heat up a large frying pan and place 2-3 tacos on the dry pan. Allow to cook for 1 minute or until underneath is slightly golden brown. Flip and cook for another minute or until both sides are golden brown. Repeat for all the tacos. Stack the tacos in an airtight container until ready to use.
To cook the jackfruit filling (1)
- Separate the coriander leaves from the stems. Set aside the leaves for garnishing. Finely chop the coriander stems. Set aside.
- Add the oil or water to a large saucepan over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic, dried herbs and coriander stems and sauté for 2 minutes or until fragrant.
- Add the jackfruit, bbq sauce and sugar to the saucepan. Reduce the heat to medium and add the water or vegetable stock. Simmer for about 20 minutes or until the jackfruit is soft. You may need to break up the chunks of jackfruit even more with a spatula or kitchen scissors.
To serve
- Fill tacos with the bbq jackfruit and desired accompaniments. Serve immediately and enjoy!
Notes
- To save time, cook the jackfruit at the same time as making the tacos.
Nutrition
Serving: 1 serve (3-4 tacos per person with homemade tortillas) | Calories: 255kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Sodium: 88mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg
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