- 2 (20-ounce) Cans Young Green Jackfruit in Brine or Water (not in syrup)
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Tablespoons Olive Oil
- 2 Cloves Garlic Crushed
- 1 teaspoon Oregano
- 1 cup Vegan BBQ Sauce (240ml) and more for serving
- ¼ cup Water (60ml)
- 8 Large Flour Tortillas
- 3 cups Shredded Lettuce
- 2 Medium Avocados Sliced
- 1 Small Red Onion Sliced
- 8 ounces Vegan Sour Cream (226g)
- 1 cup Cilantro Chopped
- 2 Limes Sliced into wedges
- Drain and rinse the jackfruit.
- Add olive oil and chopped onions to a frying pan on medium heat. Sauté until the onions are softened.
- Add crushed garlic and sauté with the onions.
- Add the jackfruit and oregano. Sauté for 3 minutes.
- Add vegan BBQ sauce and water and stir it in.
- Lower the heat to medium low, cover the pan and leave it to simmer for 30 minutes. After 30 minutes, remove the lid.
- Use two forks to shred the jackfruit in the pan.
- Increase the heat to medium high and cook for 3-5 minutes until lightly browned.
- Add a little more vegan BBQ sauce and toss it with the jackfruit right before serving (optional).
- Heat your tortillas via your preferred method. You can heat them in a frying pan, or stack them up, cover them in foil and bake them in the oven at 350°F (180°C) for around 15 minutes until heated through. Our latest preferred method is to heat them in our panini press.
- Add shredded lettuce followed by BBQ jackfruit, sliced avocado, red onion, a drizzle of vegan sour cream and a sprinkle of chopped cilantro.
- Serve with fresh lime wedges on the side.
- Vegan BBQ sauce – we are in love with our homemade vegan BBQ sauce (it’s SO good) but any store-bought vegan BBQ sauce will also work just fine.
- Soft flour tortillas – we used soft flour tortillas, but use whatever you like. If you’re gluten free use a gluten free corn tortilla.
- Vegan sour cream – we made up a batch of our homemade vegan sour cream. But if you have a store-bought option that you like, then that will save time.
- Make ahead: BBQ jackfruit stores really well in the fridge for up to 5 days, so you can absolutely make up the BBQ jackfruit ahead of time. You can also make up a batch of vegan sour cream if you’re making the homemade version (or just use store-bought). This way, you just have to warm up your tortillas, shred the lettuce and cilantro, slice the red onion and avocado and serve with your lime wedges on the side.
- Storing: Leftover BBQ jackfruit can be stored in a covered container in the fridge for up to 5 days. Any other leftovers like shredded lettuce, cilantro, red onion, vegan sour cream, can be stored in separate containers in the fridge for a few days.
- Freezing: BBQ jackfruit freezes well for up to 3 months. Let it thaw in the fridge and then reheat it as you like. I don’t recommend freezing any other elements of your tacos, rather store them in separate containers in the fridge and enjoy within a few days.
Serving: 1 Serving | Calories: 496kcal | Carbohydrates: 82g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 739mg | Potassium: 621mg | Fiber: 7g | Sugar: 17g | Vitamin A: 440IU | Vitamin C: 14mg | Calcium: 136mg | Iron: 2mg