Vegan BBQ Pulled Jackfruit Tacos

Ingredients

• 2 cans Young Green Jackfruit (canned in brine, drained and rinsed)
• 0.5 tsp Smoked Paprika (adds smoky depth)
• 0.5 tsp Chili Powder
• 0.5 tsp Dried Oregano
• 0.25 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.66 cup Flex Eat Sweet & Savory Vegan Sauce (or any vegan BBQ sauce)
• 1 tbsp Vegetable Oil (neutral oil such as canola or sunflower)
• 1 medium Red Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 0.33 cup Vegetable Broth (low‑sodium)
• 1 piece Lime (juice only)
• 8 pieces Corn Tortillas (small, 6‑inch size; warm before serving)
• 1 cup Mango Salsa (store‑bought or homemade)
• 1 small Jalapeño (thinly sliced; remove seeds for less heat)
• 2 tbsp Fresh Cilantro (chopped)

Instructions

1. Rinse and Clean Jackfruit

   Drain the canned jackfruit, place it in a colander and rinse thoroughly under cold water to remove brine.

   Time: PT2M

2. Slice Jackfruit

   Using a sharp knife, slice the jackfruit pieces into thin strips, cutting through the core; the strips should be about 1‑2 cm wide.

   Time: PT5M

3. Second Rinse (Optional)

   Transfer the sliced jackfruit back to the bowl, give it one more quick rinse if you prefer a milder flavor.

   Time: PT1M

4. Season and Marinate

   Add smoked paprika, chili powder, oregano, crushed red pepper, salt, pepper, and the vegan sweet‑savory sauce to the bowl. Toss until every piece is evenly coated.

   Time: PT3M

5. Sauté Aromatics

   Heat 1 tbsp oil in a skillet over medium heat. Add sliced red onion and minced garlic; sauté 1‑2 minutes until fragrant and lightly golden.

   Time: PT2M

   Temperature: medium

6. Steam the Jackfruit

   Add the seasoned jackfruit to the skillet, pour in the vegetable broth, stir, then cover the pan with a lid. Let it steam for 5 minutes.

   Time: PT5M

   Temperature: medium-low

7. Brown the Jackfruit

   Remove the lid, increase heat to medium‑high, and cook, stirring occasionally, until the jackfruit pieces turn golden and slightly crisp, about 10 minutes.

   Time: PT10M

   Temperature: medium-high

8. Finish with Lime

   Squeeze the juice of one lime over the cooked jackfruit, stir to combine, and taste for seasoning.

   Time: PT1M

9. Warm the Tortillas

   Place corn tortillas directly on a hot, dry skillet over medium heat, cooking 30 seconds per side until lightly charred and pliable.

   Time: PT2M

   Temperature: medium

10. Assemble Tacos

    Lay a warm tortilla on a plate, add a generous scoop of the pulled jackfruit, top with mango salsa, sliced jalapeño, and chopped cilantro. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

6 g