### Smoky BBQ Jackfruit Tacos with Zesty Red Cabbage Slaw
Hello, lovely readers! Al here, back with another culinary adventure straight from my cozy kitchen in the UK. As many of you know, one of the joys of my life is experimenting with different foods and flavors, especially when I can whip up a scrumptious meal that’s suitable for all the dietary needs in my household. With the weather warming up, I’ve been dreaming of summer barbecues and vibrant, fresh flavors. That’s why I decided to dive into the world of jackfruit – the ultimate plant-based wonder!
For today’s recipe, I’m thrilled to share my **Smoky BBQ Jackfruit Tacos with Zesty Red Cabbage Slaw**. These delightful tacos are big on flavor and texture, combining smoky, tender jackfruit with a crunchy, tangy slaw. Plus, they’re utterly allergy-friendly – no eggs, dairy, or soya in sight.
Before we dive into the recipe, let’s chat a bit about jackfruit. This tropical fruit has become incredibly popular in recent years, particularly in the vegan and vegetarian communities. When young and green, jackfruit has a fantastic texture that mimics pulled pork, making it a brilliant substitute for meat in barbecue dishes. The best part? It’s also incredibly easy to prepare and absorbs flavors beautifully.
One of the things I love most about making these tacos is how they bring a burst of sunshine to any meal. Thanks to the vibrant red cabbage slaw and creamy avocado, every bite is like a little taste of summer. Whether you’re planning a casual family dinner or entertaining friends, these tacos are sure to impress – trust me, they’ve become a staple in our home.
So, let’s get cooking!
#### **Ingredients**
– For the Smoky BBQ Jackfruit:
– 2 cans young green jackfruit in brine (20 oz total), drained and rinsed
– 1 small onion, finely chopped (about 1/2 cup)
– 3 cloves garlic, minced
– 1 cup BBQ sauce (ensure dairy, egg, and soy-free)
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1/4 tsp salt
– For the Zesty Red Cabbage Slaw:
– 2 cups shredded red cabbage (about 1/2 small head)
– 1 medium carrot, grated
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice (about 1 lime)
– 1 tbsp apple cider vinegar
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– For Assembling the Tacos:
– 8 small corn tortillas (ensure dairy, egg, and soy-free)
– 1 avocado, sliced
– Lime wedges for serving
#### **Method**
**Smoky BBQ Jackfruit:**
1. **Preparation:**
Drain and rinse the jackfruit thoroughly. Using your hands or a fork, shred the jackfruit into smaller pieces resembling pulled pork.
2. **Cooking the Jackfruit:**
Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the finely chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. **Combining Ingredients:**
Add the shredded jackfruit to the pan and stir well. Add 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1/4 tsp salt. Stir to coat the jackfruit evenly with the spices. Pour in 1 cup of BBQ sauce and mix thoroughly.
4. **Simmer:**
Reduce the heat to low and let the jackfruit simmer for 15 minutes, stirring occasionally until it absorbs the sauce and becomes tender.
**Zesty Red Cabbage Slaw:**
1. **Preparing the Vegetables:**
In a large bowl, combine 2 cups shredded red cabbage, 1 grated carrot, and 1/4 cup chopped fresh cilantro.
2. **Making the Dressing:**
In a small bowl, whisk together 2 tbsp freshly squeezed lime juice, 1 tbsp apple cider vinegar, and 1 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. **Combining:**
Pour the dressing over the cabbage mixture and toss to combine. Let the slaw sit for at least 10 minutes to allow the flavors to meld.
**Assembling the Tacos:**
1. **Warming the Tortillas:**
Heat the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or until warmed through and slightly charred.
2. **Assembly:**
Place a generous spoonful of the smoky BBQ jackfruit onto each tortilla. Top with a handful of the zesty red cabbage slaw. Add slices of avocado on top. Serve immediately with lime wedges on the side.
And there you have it! A delectable, colorful meal that’s sure to bring a smile to anyone’s face. These Smoky BBQ Jackfruit Tacos are not only a treat for the taste buds but also a fantastic conversation starter – who knew a humble fruit could be so versatile?
Give this recipe a go and let me know how you get on in the comments. Happy cooking, and as always, thanks for joining me on this culinary journey. Until next time, friends!
Ingredients
### For the Smoky BBQ Jackfruit:
– 2 cans young green jackfruit in brine (20 oz total), drained and rinsed
– 1 small onion, finely chopped (about 1/2 cup)
– 3 cloves garlic, minced
– 1 cup BBQ sauce (ensure dairy, egg, and soy-free)
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1/4 tsp salt
### For the Zesty Red Cabbage Slaw:
– 2 cups shredded red cabbage (about 1/2 small head)
– 1 medium carrot, grated
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice (about 1 lime)
– 1 tbsp apple cider vinegar
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
### For Assembling the Tacos:
– 8 small corn tortillas (ensure dairy, egg, and soy-free)
– 1 avocado, sliced
– Lime wedges for serving
Method
### Smoky BBQ Jackfruit:
1. **Preparation:**
– Drain and rinse the jackfruit thoroughly. Using your hands or a fork, shred the jackfruit into smaller pieces resembling pulled pork.
2. **Cooking the Jackfruit:**
– Heat 1 tbsp of olive oil in a large frying pan over medium heat.
– Add the finely chopped onion and sauté for 5 minutes until translucent.
– Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. **Combining Ingredients:**
– Add the shredded jackfruit to the pan and stir well.
– Add 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1/4 tsp salt. Stir to coat the jackfruit evenly with the spices.
– Pour in 1 cup of BBQ sauce and mix thoroughly.
4. **Simmer:**
– Reduce the heat to low and let the jackfruit simmer for 15 minutes, stirring occasionally until it absorbs the sauce and becomes tender.
### Zesty Red Cabbage Slaw:
1. **Preparing the Vegetables:**
– In a large bowl, combine 2 cups shredded red cabbage, 1 grated carrot, and 1/4 cup chopped fresh cilantro.
2. **Making the Dressing:**
– In a small bowl, whisk together 2 tbsp freshly squeezed lime juice, 1 tbsp apple cider vinegar, and 1 tbsp olive oil.
– Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. **Combining:**
– Pour the dressing over the cabbage mixture and toss to combine. Let the slaw sit for at least 10 minutes to allow the flavors to meld.
### Assembling the Tacos:
1. **Warming the Tortillas:**
– Heat the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or until warmed through and slightly charred.
2. **Assembly:**
– Place a generous spoonful of the smoky BBQ jackfruit onto each tortilla.
– Top with a handful of the zesty red cabbage slaw.
– Add slices of avocado on top.
– Serve immediately with lime wedges on the side.
