Vegetarian Pulled Pork Tacos
Craving tacos but looking for a plant-based twist? These Vegetarian Pulled Pork Tacos are a game-changer! Made with tender young jackfruit, this hearty filling mimics the texture of pulled pork while being 100% vegan and bursting with smoky, tangy BBQ flavors. Seasoned with a blend of smoked paprika, cumin, and chili powder, the jackfruit is simmered to perfection and served atop warm corn tortillas. Topped with crisp red cabbage, creamy avocado slices, fresh cilantro, and a zesty squeeze of lime, these tacos are a vibrant fiesta of flavors and textures. Ready in just 45 minutes, this easy-to-make recipe is perfect for weeknight dinners, Meatless Mondays, or as a show-stopping dish for your next taco night!
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 sliced Small onion
- 3 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup BBQ sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 medium-sized Soft corn tortillas
- 2 cups, shredded Red cabbage
- 4 pieces Lime wedges
- 0.5 cup, chopped Cilantro
- 1 sliced Avocado
Instructions
Drain and rinse the jackfruit thoroughly. Pat it dry with paper towels to remove excess moisture.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the jackfruit to the skillet, using a spoon or fork to break it into smaller pieces resembling pulled pork.
Stir in smoked paprika, cumin, and chili powder. Cook for 2-3 minutes to allow the spices to coat the jackfruit.
Add BBQ sauce, salt, and black pepper to the skillet. Stir everything well and reduce the heat to low. Simmer for about 15 minutes, stirring occasionally, to help the flavors meld together and the jackfruit soften.
While the jackfruit mixture is simmering, warm the tortillas in another skillet over medium heat, or wrap them in foil and heat them in a warm oven.
To assemble each taco, place a generous amount of the jackfruit mixture onto each tortilla.
Top with shredded red cabbage, fresh avocado slices, a sprinkle of chopped cilantro, and a squeeze of lime juice.
Serve the vegetarian pulled pork tacos immediately while warm and enjoy!
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 82.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6685 mg | 142% | |
*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.
