Pulled BBQ jackfruit is a meatless wonder to make all of your Taco Tuesday dreams come true. Jackfruit Tacos only take about a half hour to prepare - perfect for getting dinner on the table in a hurry.
2cansgreen jackfruitdrained and rinsed
1cupBBQ sauceyour favorite kind
1cupred cabbagevery thinly sliced
½cupcherry tomatoesquartered or halved
1limecut into wedges
Preheat oven to 425°F. Line a baking sheet or roasting pan with parchment paper.
Drain and rinse the canned jackfruit. Allow any excess water to drain off the jackfruit or pat dry with a few paper towels. Place on the lined sheet or pan in an even layer. Roast for 10-12 minutes, or until warmed through and jackfruit looks a little dry on top.
Remove from oven and use two forks to shred the jackfruit. If desired, remove any of the hard, tough seed pods. Pour 1/2 cup of the BBQ sauce over the shredded jackfruit and toss to coat. If needed, add a little more sauce. Roast for an additional 10-12 minutes, or until sauce has thickened and darkened. Remove from oven and stir in remaining BBQ sauce, if desired. (This is personal preference.)
To assemble tacos, place about 1/4 cup of the BBQ jackfruit into each of the warmed tortillas and top with desired toppings. Serve immediately.
BBQ jackfruit can be made several days in advance and warmed up before serving.
It will keep for 3-5 days in the fridge and can also be frozen.