Vegan Pulled Pork Tacos
Indulge in the bold, smoky flavors of these Vegan Pulled Pork Tacos, a plant-based twist on a classic favorite! Made with tender, shredded jackfruit that perfectly mimics the texture of pulled pork, this recipe is seasoned with smoked paprika, cumin, and chili powder, then simmered in a mouthwatering combination of maple syrup and vegan barbecue sauce. Pile the jackfruit filling into warm corn tortillas and add vibrant toppings like crunchy red cabbage, fresh cilantro, and a tangy squeeze of lime for a taco experience bursting with flavor and texture. Perfect as a quick weeknight dinner or a crowd-pleasing option for gatherings, these vegan pulled pork tacos are a delicious way to enjoy the bold essence of barbecue while skipping the meat!
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit (in brine)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 2 tablespoons Maple syrup
- 1 cup Barbecue sauce (vegan)
- 8 small Corn tortillas
- 1 cup Red cabbage, shredded
- 0.5 cup Cilantro, chopped
- 1 Lime, cut into wedges
- to taste Salt and pepper
Instructions
Drain and rinse the jackfruit thoroughly. Pat dry with paper towels to remove excess moisture.
Using your hands or a fork, shred the jackfruit pieces into strips to resemble pulled pork.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the smoked paprika, cumin, and chili powder. Cook the spices for 1-2 minutes to enhance their flavors.
Add the shredded jackfruit to the skillet, stirring well to coat it with the spices.
Pour in the maple syrup and barbecue sauce, mixing until the jackfruit is evenly coated. Season with salt and pepper to taste.
Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded together.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
To assemble the tacos, fill each tortilla with a generous portion of the pulled jackfruit mixture.
Top with shredded red cabbage, chopped cilantro, and a squeeze of fresh lime juice.
Serve immediately and enjoy your vegan pulled pork tacos.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
