With the right seasoning and sauce, jackfruit can be deliciously savory and even taste a bit like pulled pork. And, when it is loaded up in a warm corn tortilla with some mango guacamole and served, it makes a lovely plant-based weeknight dinner.
This recipe is super simple, and you might be surprised how fast it comes together. The main ingredients are canned jackfruit (Trader Joe’s Young Green – it has to be in brine and not syrup), taco seasoning, BBQ sauce, avocado, red onion and jalapeno for making Pico de Galo, a little oil for sauteing the onions and peppers, and lime juice, salt, and cilantro for making the guacamole.
Start by heating a pan and sauteing the onion until it is translucent, about 5-10 minutes. Then add the seasoned jackfruit and stir it all together. Reduce the heat to medium and cook it, stirring frequently, for about 20 minutes. The jackfruit will break apart and shred as it cooks, and that is totally okay! It will then soak up the sauce and become a sweet and smoky barbecued jackfruit.
To serve, scoop a couple spoonfuls of the jackfruit into each warm tortilla and top with a dollop of the guacamole. If you have any leftovers, they will keep well in the fridge for a few days. This dish is also delicious when reheated, either in the microwave or in the oven spread out on a parchment lined baking sheet and heated until warmed through.
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