Get ready to revolutionize your taco game with these mind-blowing vegan jackfruit pulled pork tacos that will make even meat-lovers do a double-take! Imagine tender, smoky pulled "pork" made entirely from jackfruit, paired with caramelized grilled pineapple, all nestled in warm corn tortillas - this recipe is about to become your new plant-based obsession. Whether you're a committed vegan, a curious foodie, or just someone looking to shake up your dinner routine, these tacos promise a flavor explosion that will transport your taste buds straight to culinary heaven.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can young green jackfruit in brine
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 cup BBQ sauce
- 4 corn tortillas
- 1 cup grilled pineapple, diced
- Fresh cilantro for garnish
Instructions
- Drain and rinse the canned jackfruit thoroughly, then pat dry with paper towels. Using your hands or a fork, shred the jackfruit into pulled pork-like pieces, removing any tough core sections.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent and soft, approximately 4-5 minutes.
- Add minced garlic, smoked paprika, cumin, and chili powder to the skillet. Stir and cook for 30-45 seconds until the spices become fragrant and release their aromatics.
- Add the shredded jackfruit to the skillet, stirring to combine with the spices and onions. Cook for 5-7 minutes, allowing the jackfruit to slightly brown and absorb the flavors.
- Pour BBQ sauce over the jackfruit, stirring to coat evenly. Reduce heat to low and simmer for 15-20 minutes, occasionally stirring to prevent sticking and allow the jackfruit to become tender and absorb the sauce.
- While the jackfruit is simmering, prepare the grilled pineapple. Cut pineapple into small chunks and grill on high heat for 2-3 minutes per side until char marks appear and edges caramelize.
- Warm corn tortillas on a griddle or in a dry skillet for 30 seconds per side to enhance their flavor and make them pliable.
- Assemble tacos by placing the BBQ jackfruit in each tortilla, topping with grilled pineapple chunks, and garnishing with fresh chopped cilantro.
- Serve immediately while jackfruit is warm and tortillas are fresh. Optional: Add additional BBQ sauce or hot sauce for extra flavor.
Tips
- Always drain and thoroughly rinse canned jackfruit to remove excess brine and ensure the best texture.
- Take time to shred jackfruit carefully, removing any tough core pieces for a more authentic pulled "pork" consistency.
- Don't rush the simmering process - letting the jackfruit cook slowly in BBQ sauce helps it absorb maximum flavor.
- For extra crispy edges, consider briefly broiling the jackfruit after simmering.
- Use fresh, ripe pineapple for grilling to get the best caramelization and sweet-smoky flavor.
- Warm tortillas just before serving to keep them soft and pliable.
- Experiment with different BBQ sauces to customize the flavor profile of your tacos.
- For added protein, consider serving with black beans or vegan sour cream.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
