Jackfruit Pulled Pork Tacos Recipes

VEGETARIAN "PULLED PORK" TACOS WITH JACKFRUIT, TOMATO SALSA AND SOUR CREAM

Vegetarian

Time 40m

Yield 2

Number Of Ingredients 17

Ingredients

1/2 pinch of ground cinnamon
1 1/2 pinch of ground cloves
1/2 tsp. (2 1/2 mL) ground coriander
1/4 cup (60 mL) sour cream
1/2 tsp. (2 1/2 mL) cumin
40 oz jacquier fruit
2 garlic cloves
2 Tbsp. (30 mL) olive oil
1/2 lime
1/2 red onion
1 tsp. (5 mL) smoked paprika
1 Tbsp. (15 mL) tomato paste
2 Tbsp. (30 mL) soya sauce
1 1/2 Tbsp. (22 1/2 mL) maple syrup
2 Tomato
6 corn tortillas
1/2 Tbsp. (7 1/2 mL) cider vinegar

Steps:

Preheat the oven to 400°F.Finely dice the red onion.Drain the jackfruit and remove the firm, pointy ends of each piece.In a pan, heat the olive oil over medium-high heat.Fry the red onion for 3 minutes, until softened.Add chopped garlic and fry 2 minutes more.Add the spice mix and fry for 1 minute, stirring.Mix in the tomato paste.Add the jackfruit, soy sauce, maple syrup and cider vinegar. Mix wellUse forks to separate the fibers of the fruit, reduce heat to medium low and let the mixture simmer for 10 minutes.Salsa:Dice the tomatoes and thinly slice the green onion.Mix in a bowl with lime juice, salt and pepper.Prepare tacos by filling tortillas with jackfruit mixture, tomato salsa and topping with sour cream.Source: Missfresh.com

JACKFRUIT PULLED PORK TACOS RECIPE

Jackfruit pulled pork tacos recipe image

Jackfruit pulled pork tacos are a tasty and trendy vegan version of a Mexican street food dish that taste so good even meat eaters will love them!

Provided by GoodtoKnow

Categories Dinner, Lunch

Time 35m

Yield Serves: 4

Number Of Ingredients 4

Ingredients

2 x 400g cans
in brine
250ml bottle BBQ sauce (we used World of Zing)
12 soft corn tacos or hard taco shells

Steps:

Drain the jackfruit and pull apart the chunks with a fork, or using your hands, until it is shredded. In a small pan, heat the jackfruit with the BBQ sauce (leaving a little to serve with the tacos), stirring and squishing with a wooden spoon, until it is well coated and hot. Keep warm.
To make the slaw, combine the prepared vegetables, mayo, mustard and lime and season well. Mix until well combined.
To assemble your tacos, either toast the soft tacos for a minute on either side in a frying pan, or heat the hard taco shells according to package instructions. Add some slaw to each taco, and divide the jackfruit between them. Serve with sliced avocado, fresh chilli, coriander leaves, a squeeze of lime juice and any extra BBQ sauce.

Nutrition Facts : @context https

JACKFRUIT PULLED "PORK"

Jackfruit Pulled

For vegans and anyone else who wants an interesting and healthy version of pulled pork. It satisfied the craving of this 9-year vegetarian. You may eat this right away by making a sandwich with coleslaw or however you choose, but it is best to let it sit overnight in the refrigerator. Then, reheat it. This is especially important if you do not have a slow cooker and choose to cook it in a skillet instead.

Provided by SarahVictoria

Categories Everyday Cooking Vegan

Time 6h23m

Yield 8

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
¼ cup chopped Vidalia onion
3 cloves garlic, minced
3 pounds young green jackfruit packed in water, drained
2 cups barbeque sauce, or more to taste

Steps:

Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 31.5 g, Fat 7.6 g, Fiber 2.5 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 1040.3 mg, Sugar 16.5 g

JACKFRUIT TACOS

Jackfruit Tacos image

This jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! -Lila Cornelio, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 medium onions, sliced
3/4 pound portobello mushroom, sliced
1/4 cup olive oil, divided
2 cans (14 ounces each) jackfruit, drained and shredded
2 to 4 chipotle peppers in adobo sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons granulated garlic
1 teaspoon garlic powder
1 to 2 teaspoons kosher salt
1/2 cup pumpkin seeds or pepitas, toasted
1/4 cup nutritional yeast
12 corn tortillas (6 inches), warmed
Optional: Lime wedges, sliced cabbage, salsa, cilantro leaves, avocado

Steps:

In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes. , Meanwhile, in a blender, process chipotle peppers and next 6 ingredients with 4 tablespoons of water until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; add toppings as desired.

Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1249mg sodium, Carbohydrate 51g carbohydrate (1g sugars, Fiber 17g fiber), Protein 14g protein.

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