BBQ Jackfruit Tacos Recipe

Jackfruit: A tropical fruit that, when young and unripe, has a texture similar to shredded meat. Use the canned version in water or brine.

Bbq sauce: A tangy and sweet sauce that adds flavor to the jackfruit.

Tortillas: Soft flatbreads used as the base for the tacos.

Red cabbage: Adds a crunchy texture and vibrant color to the tacos.

Carrots: Shredded for additional crunch and sweetness.

Cilantro: Fresh herb that adds a burst of flavor.

Lime: Cut into wedges to add a zesty finish to the tacos.

When preparing the jackfruit, make sure to remove any hard cores and seeds before cooking. This will ensure a more tender and shredded texture, similar to pulled pork. Additionally, for a deeper flavor, let the bbq sauce simmer with the jackfruit for a few extra minutes, allowing it to caramelize slightly. This enhances the overall taste and gives the jackfruit a rich, smoky flavor.

• young jackfruit - Substitute with shredded mushrooms: Shredded mushrooms can mimic the texture of jackfruit and absorb the bbq sauce well.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that complements the other ingredients.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh crunch to the tacos.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and can be used if red cabbage is unavailable.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and a mild flavor that blends well with the other ingredients.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidic brightness to the dish.

• Allow the bbq jackfruit to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Transfer the cooled bbq jackfruit into an airtight container. If you have multiple servings, consider portioning them out into separate containers for easier reheating.
• Store the bbq jackfruit in the refrigerator for up to 4 days. This ensures that the flavors remain fresh and the texture stays appealing.
• For longer storage, place the bbq jackfruit in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the taste and texture.
• To reheat refrigerated bbq jackfruit, warm it in a skillet over medium heat until heated through, about 5-7 minutes. You can also microwave it in a microwave-safe dish for 2-3 minutes, stirring halfway through.
• If reheating from frozen, allow the bbq jackfruit to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated bbq jackfruit.
• Store the tortillas separately in a sealed plastic bag or airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag.
• Keep the shredded cabbage, carrots, and cilantro in separate airtight containers in the refrigerator. These should stay fresh for up to 3 days.
• When ready to serve, reheat the tortillas in a skillet or microwave, assemble the tacos with the reheated bbq jackfruit, and top with fresh shredded cabbage, carrots, and cilantro.

• Preheat your oven to 350°F (175°C). Place the bbq jackfruit on a baking sheet lined with parchment paper. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes until thoroughly warmed.

• For a quick method, use a microwave. Place the bbq jackfruit in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer stovetop reheating, heat a skillet over medium heat. Add the bbq jackfruit and a splash of water or bbq sauce to prevent drying out. Stir occasionally and cook for 5-7 minutes until heated through.

• To reheat the tortillas, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute. Alternatively, warm them in a dry skillet over medium heat for about 30 seconds on each side.

• For a more flavorful twist, reheat the bbq jackfruit in a slow cooker on low for 1-2 hours. This method allows the flavors to meld even more, making your leftovers taste freshly made.

• If you have an air fryer, preheat it to 350°F (175°C). Place the bbq jackfruit in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for cooking the jackfruit and mixing it with the BBQ sauce.

• Spatula: Useful for stirring and flipping the jackfruit to ensure it cooks evenly.

• Can opener: Necessary for opening the cans of young jackfruit.

• Colander: Used to drain and rinse the jackfruit after opening the cans.

• Knife: Essential for chopping the cilantro and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping the cilantro and cutting the lime.

• Grater: Handy for shredding the red cabbage and carrots.

• Microwave: An optional tool for warming the tortillas quickly.

• Tongs: Useful for handling and assembling the tortillas without burning your hands.

• Serving plate: A plate to arrange the assembled tacos before serving.

Use pre-shredded veggies: Save time by using pre-shredded red cabbage and carrots from the store.

Quick jackfruit prep: Opt for canned young jackfruit to skip the peeling and cutting process.

Microwave tortillas: Warm tortillas in the microwave for 30 seconds instead of using a pan.

Batch cook: Double the bbq jackfruit and freeze half for a quick meal later.

Pre-make toppings: Chop cilantro and prepare lime wedges in advance and store in the fridge.