These tacos are made with tender pulled jackfruit cooked in an instant pot and topped with a creamy avocado sauce. Whether you have an instant pot or prefer stovetop cooking, this recipe has got you covered. Simply add all the ingredients to your instant pot or pressure cooker (or use stovetop instructions), let it cook, and while the jackfruit is simmering, whip up the delicious avocado cream sauce in a food processor or blender. Don’t forget to prepare your favorite toppings, such as thinly sliced red onion, pickled jalapeño peppers, and pico de gallo. These tacos are perfect for quick weeknight dinners and are guaranteed to be a hit!

What is jackfruit?
If you’re unfamiliar with jackfruit, let me provide a brief explanation. Jackfruit is a type of fruit that is not commonly found. It can be bought at local Asian markets or through bulk purchases online. It is typically consumed in canned form rather than fresh. It is important to note that when purchasing jackfruit, it is preferable to choose the variety canned in brine or water rather than syrup. This type of jackfruit has a neutral taste and can easily absorb the flavors of any sauce it is cooked with. When shredded, jackfruit has a texture that closely resembles pulled pork.

Unlike other meat substitutes, jackfruit is not particularly high in protein. If you feel the need for additional protein, you can consider adding a cup of beans to the mixture after it is cooked. As it stands, these tacos contain 10 grams of protein.

Recipe
The preparation time for this dish is approximately 5 minutes, and the cooking time is around 10 minutes. This recipe yields six tacos.

Ingredients for BBQ Jackfruit:
2 (565 gram) cans of green jackfruit in brine,
1 red onion, finely diced,
1 tbsp. finely diced garlic
1 tsp. ground cumin,
1 teaspoon smoked paprika,
Black pepper to taste,
½ tsp salt,
1 tbsp. Sriracha,
3 tbsp. tomato paste,
200 grams of BBQ sauce,
175 ml vegetable stock,
1 tsp. lemon juice.

Ingredients for avocado cream:
1 ripe avocado, peeled with the seed removed,
2 tablespoons extra virgin olive oil,
118 ml of water,
Juice of 1 lemon,
1 tsp. cruched garlic,
A handful of cilantro,
1 tsp salt,
1/4 tsp. pepper.

To assemble:
Soft tortillas or taco shells,
Shredded lettuce,
Chopped tomatoes,
Chopped red onion,
Other desired toppings.

Instruction:
Begin by draining the cans of jackfruit using a colander. Proceed to remove the hard tips of the jackfruit pieces and throw them away.
Combine the jackfruit, onion, garlic, cumin, smoked paprika, salt, and pepper in your instant pot, ensuring that the jackfruit is fully coated with the spices.
Then, add the sriracha, tomato paste, barbecue sauce, lemon juice, and vegetable stock to the mixture, stirring until everything is thoroughly combined.
Cover your instant pot with the lid and select the “pressure cook” setting for a duration of 5 minutes. If the jackfruit mixture appears too dry, add additional vegetable stock. Alternatively, if using the stovetop method, use only 120 ml of vegetable stock and cook the jackfruit mixture in a pan over medium heat for 25–30 minutes until it becomes tender.
While the jackfruit is cooking, use a food processor to blend all the ingredients for the avocado cream until it becomes smooth and creamy. Adjust the amount of water according to your desired consistency. Set the cream aside.
Once the jackfruit has finished cooking, use two forks to shred the soft ends of the jackfruit, enhancing its texture.
Create your tacos by layering the jackfruit taco “meat” onto a soft tortilla, along with lettuce, tomatoes, red onion, and any other desired toppings. Serve the tacos with a dollop of avocado cream on top. The vegan barbecue jackfruit tacos are now ready to be enjoyed!

Sources:
https://www.delishknowledge.com/vegan-barbecue-jackfruit-tacos/