BBQ Pulled Jackfruit Tacos

BBQ Pulled Jackfruit Tacos

Recipe by: @foodbylingling

Makes: 6 soft tacos

Total time: 30mins

INGREDIENTS

• 1 package BBQ Pulled Jackfruit, defrosted

Purple Cabbage Slaw

• 1 ½ cup purple cabbage, sliced, about ¼ of a small cabbage
• ½ cup plant-based mayonnaise 
• Black pepper

Mango Salsa

• 2 small mangos, diced
• 1 small roma tomato, diced
• ¼ small red onion, diced, about 2 tbsp
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped

Other

• 6 small corn tortillas (soft), can substitute for flour tortillas
• lime wedges to serve, optional
• chopped cilantro to serve, optional

INSTRUCTIONS

• Wash and cut all the vegetables.
• To make the creamy purple slaw, combine the sliced cabbage, plant-based mayonnaise and a generous pinch of black pepper in a bowl. Cover and refrigerate until ready to use.
• To make the mango salsa, combine all the ingredients under "Mango Salsa" in a large bowl. Cover and refrigerate until ready to use.
• To heat up the BBQ Pulled Jackfruit, heat a medium skillet on medium heat. Add the package of jackfruit and stir-fry for about 3mins, breaking apart the pieces and stirring constantly to avoid the bottom burning. Remove from heat.
• Assemble the tacos! Divide the BBQ Pulled Jackfruit, purple cabbage slaw and mango salsa evenly amongst the 6 soft tortillas. Serve with more fresh cilantro and lime wedges.

NOTES

• To defrost the package of BBQ Pulled Jackfruit from Kula Kitchen, allow it to thaw in the refrigerator overnight. Alternatively, you can let it sit in a bowl of warm water for about 1hour. Do not refreeze after thawing.
• To make a DIY taco divider, simply scrunch up small pieces of aluminum foil and place them between each taco.
• For the mango salsa, you can dice the mango and tomato and small or as big as you want. Depending on how ripe your mangoes are, I would not suggest trying to dice them very small as they would turn into mush when mixed with the other ingredients.
• Be sure to wash all of the vegetables well as you are to eat them raw. Refrigerate the slaw and salsa when not in use to maintain freshness.

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