Empty My Fridge
Vegan Jackfruit Tacos Recipe | BBQ Pineapple Pulled Pork Style Taco!
Ingredients
- Corn tortilla6
- Olive oil1 tsp + 1 tbsp
- Jackfruit1 can
- Bbq sauce½ cups
- Cabbage · shredded2 cups
- Brussels sprout · shredded2 cups
- Pineapple½ cups
- Cilantro · chopped¼ cups
- Hot sauce
Instructions
- Heat a large skillet over medium-high heat and brush it lightly with 1 tsp of oil.
- When the pan is hot, cook each tortilla for about 45 seconds to 1 minute per side, until done. Keep them covered with a towel on a plate so they don't dry out.
- Squeeze the excess liquid from the jackfruit and flake it into a bowl.
- Heat a sauté pan over medium-high heat and add 1 tbsp olive oil.
- Add the jackfruit and sauté for 2–3 minutes. Add the BBQ sauce and sauté for another 3–4 minutes.
- Plate the tortillas, 3 per plate.
- Assemble the tacos with thinly shredded purple cabbage, thinly shredded Brussels sprouts, the BBQ jackfruit, fresh pineapple chunks, fresh cilantro and hot sauce if using.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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CabbageTortillaCorn tortillaPineappleBrussels sproutJackfruit
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