BBQ Jackfruit Tacos

Jackfruit is a great meat alternative, and is often used to create a "pulled-meat" texture, great for burgers, sandwiches or in this case, tacos! This recipe for BBQ Jackfruit Jackfruit is really easy to follow and produces a super tasty vegan meal which is rich in fibre and potassium. 

Thanks to the rise in availability of vegan food and alternatives, I was able to get hold of this tinned jackfruit from Morrison's supermarket (useful for those of you based in the UK), and it is also on offer in Aldi (again, in the UK) for their Veganuary specials. All the other ingredients are items you are likely to get hold of easily from any supermarket. 

These BBQ Jackfruit Tacos are a perfect treat for dinner and are bound to impress your dinner guests vegan or non-vegan!

If you do make these, be sure to tag me on Instagram using #susiechef so I can see!

Total time: 30 Minutes

Yield: Enough to feed 4 people

Ingredients

• 1 x 400g tin Jackfruit in water
• 1 Medium Brown Onion, finely chopped
• 2 Tsp Garlic Paste
• 1 Tsp Date or Maple Syrup
• 100ml Vegetable Stock
• 1/2 Tsp Hot Sauce, such as sriracha
• 2 Tsp Paprika
• 2 Tsp Ground Cumin
• 1/2 Tsp Salt
• 1/2 Tsp Chilli Powder
• Handful of Fresh Coriander
• 10 Taco Shells
• To Serve
• Fresh Guacamole and Salsa
• Optional; Lemon Juice

Cooking Directions

1. Pour the jackfruit into a sieve and rinse with cold water, then press with kitchen roll or a tea towel to remove the excess water.
2. Cut the jackfruit into thin strips and set aside.
3. Heat a little olive oil in a pan, then add the onion and garlic, frying until the onion softens.
4. Add the jackfruit, syrup, vegetable stock and hot sauce.
5. Stir until the jackfruit is well covered then put a lid on the pan and turn the heat down, letting it simmer for around 10 minutes until all the liquid has been absorbed.
6. Add the paprika, cumin, salt and chilli powder, stirring well.
7. If you want, squeeze a little lemon juice in at this point, then transfer to a serving dish.
8. Heat your taco shells in the oven, then spoon in the guacamole, salsa and jackfruit and top with fresh coriander.

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