Name: Pulled Jackfruit Tacos!
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cans green jackfruit in brine (20 oz each, drained); 1/4 cup barbecue sauce (plus more for serving); 12 corn tortillas (or flour tortillas for chewier texture); 2 cup purple cabbage (chopped or sliced); 1 tablespoon vegan mayonnaise (to taste); 1/4 cup green onions (chopped); 1 teaspoon sugar; 1 tablespoon white vinegar; 2 avocados (pitted and sliced); 1/4 cup green onions (chopped); 1/4 cup cilantro (chopped); pickled onions (store-bought or homemade); 1 part red wine vinegar; 2 parts water; 1 tablespoon sugar; 1 medium red onion (thinly sliced); 1 cup almond milk; 1/4 cup nutritional yeast; 1/2 cup raw almonds; 1/2 cup raw cashews; 1 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1 teaspoon onion powder; crushed red pepper (to taste); 1/2 medium red bell pepper (seeded)

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Comments

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5 from 3 votes

4 responses to “Pulled Jackfruit Tacos!”

Lynnae

November 23, 2021

Thank you for the Vitamix tip!!! It can be a little pain to cut the ends off and shred it! 🤯

Reply
Lu

August 12, 2021

How much BBQ sauce? It’s listed under optional toppings, but in the directions it says to add it to the jackfruit before baking the 2nd time.

Reply
Pattie

February 28, 2020

You call for red wine vinegar to make the pickled onions. Is that critical? Would white wine vinegar throw things off too much? Thanks.

Reply
1. Lenny Gale
  
  March 2, 2020
  
  Hi Pattie,
  
  Definitely not critical. Try white wine vinegar and let us know how it goes. 🙂
  
  Thanks so much,
  Lenny

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