Try something new for taco night with these crunchy bbq jackfruit tacos. They're gluten free and vegan.
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Ingredients
Kale + Corn Slaw:
3-4stalks fresh kale
1cupwhole kernal corn
1teaspoontahini
2tablespoonsyellow mustard
2teaspoonsmaple syrup
salt & pepper to taste
Tacos:
8-10crunchy corn taco shells
115 ounce can young jackfruit, drained and rinsed
1cupcooked black lentilsdrained and rinsed
1cupwater or vegetable broth
1/4cupbarbecue saucebe sure it's gf and vegan if needed
sea salt + pepper to taste
guacamole and cilantro for topping
Instructions
In a medium bowl, stir together the tahini, mustard, and maple syrup until smooth. Cut the kale around the stems and chop finely. Add it to the dressing along with the corn and toss to coat. Season to taste with salt and pepper.
For the tacos, add the jackfruit and water to a small saucepan or skillet with lid. Place over medium heat and simmer for about 10 minutes until the jackfruit begins to soften enough to shred apart. You can use a meat masher or forks to shred it.
Add the barbecue sauce and salt and pepper to taste then cover and simmer until the sauce begins to thicken and the mixture is hot. (For added flavor you can spread out the mixture on a pan and bake for about 10 minutes before serving.)
Scoop some of the slaw and some of the bbq mixture into each taco and top as desired. Enjoy.