220 oz cansyoung green jackfruit in brine or water
1red onion, finely chopped
2cloves of garlic, minced
1teaspooncumin
2teaspoonspaprika powder
1/2teaspoonsmoked paprika powder
1teaspoonmaple syrup
3/4cupBBQ sauce
1pinchred pepper flakes
1/2teaspoonliquid smoke
For the tacos:
6small tortillas
romain lettuce, chopped
red cabbage, cut into thin strips
1/2avocado, cut into thin strips
3/4cupcorn
chilis, cut into rings (optional)
1/2cupcilantro, chopped
For the garlic sauce:
1cupunsweetend coconut or soy yogurt
1large clove of garlic, minced
salt, to taste
black pepper, to taste
Instructions
Drain and rinse the jackfruit. Remove the core and shred it with a fork.
In a large pan, heat some oil. Cook the onion for about 3 minutes or until translucent. Add the garlic and cook for 1 more minute.
Add the jackfruit and cook for 1 minute on medium heat. Add the BBQ sauce, the smoked paprika powder, the cumin, the maple syrup, and the juice of half a lime.
Stir well. Cook for 10 minutes on medium heat. Stir every few minutes.
In the meantime, make the yogurt sauce. Combine the plant-based yogurt with the minced garlic and season with salt and pepper.
Warm the tortillas or taco shells according to the package directions
Fill the tortillas with lettuce, red cabbage, pulled jackfruit, corn, and avocado.
Add the garlic sauce, a squeeze of lime juice, and the chopped cilantro on top. If you want you could also add some chilis. Enjoy!
Notes
You could either use tortillas or hard shell tacos for this recipe depending on your personal liking.
Make sure to use young green jackfruit in brine or water for this recipe. Don't use canned jackfruit in syrup!
I usually use store-bought vegan BBQ sauce for this recipe.
For the garlic sauce, I recommend using unsweetened coconut or soy yogurt.
I usually buy canned jackfruit in our local Asian grocery store. You could also check the canned goods aisle or the health food section of your local grocery store. Or you could just order it online.