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BBQ Jackfruit Tacos with Backyard Mango Salsa – vegetarian recipe
Stav Kogan

BBQ Jackfruit Tacos with Backyard Mango Salsa

A plant-based glow-up of a classic, these tacos feature smoky, 'pulled' jackfruit in a rich barbecue sauce, perfectly balanced by a fresh, sweet mango salsa and creamy avocado. A healthy, fun, and easy recipe that brings South Florida sunshine to your plate.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 serving
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • For the BBQ Jackfruit
  • 2 cans (20 ounces / 565g / 19.9 oz each) young green jackfruit in brine or water
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 6 tablespoons (90 ml / 3 fl oz) favorite vegetarian barbecue sauce, plus more for serving
  • For the Mango Salsa
  • 1 large mango, peeled, pitted, and cut into small dice
  • 2 tablespoons (30 ml / 1 fl oz) small-diced red onion
  • 2 tablespoons (30 ml / 1 fl oz) small-diced green bell pepper
  • 12 fresh cilantro leaves, chopped
  • Juice of 1 lime
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • Salt and freshly ground black pepper, to taste
  • For Assembly
  • 4 fresh white corn tortillas
  • Vegetable oil, for tortillas
  • 6 tablespoons (90 ml / 3 fl oz) shredded lettuce
  • 1 large avocado, sliced (about 8 slices)
  • Fresh cilantro, for garnish
  • For the best texture, use young green jackfruit packed in brine or water, not syrup. Be sure to rinse it very well to remove any canned taste before shredding.
  • To warm tortillas without oil, wrap the stack in a damp paper towel and microwave for 30-45 seconds until steamy and pliable.

Method
 

  1. Prepare the Jackfruit and Salsa
  2. Drain and rinse the jackfruit thoroughly.
  3. Pat it dry.
  4. Using your hands or two forks, shred the jackfruit pieces, removing any tough core sections or seeds.
  5. In a medium bowl, combine the mango, red onion, bell pepper, chopped cilantro, lime juice, and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
  6. Season with salt and pepper, stir to combine, and set aside to let the flavors meld.
  7. Cook and Assemble
  8. Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat.
  9. Add the shredded jackfruit and cook, stirring occasionally, until it begins to brown and crisp up slightly, about 5-7 minutes.
  10. Reduce the heat to low, pour in the 6 tablespoons (90 ml / 3 fl oz) of barbecue sauce, and stir to coat the jackfruit completely.
  11. Let it simmer for 2-3 minutes until the sauce is thick and warmed through.
  12. Set aside.
  13. Warm a nonstick pan or griddle over medium heat. Lightly rub both sides of a tortilla with vegetable oil.
  14. Place the tortilla in the pan and heat until soft and lightly browned, about 1 minute per side.
  15. Repeat with the remaining tortillas.
  16. Lay the warm tortillas on a clean surface.
  17. Top each one with shredded lettuce, a generous portion of the BBQ jackfruit, a spoonful of mango salsa, and 2 slices of avocado.
  18. Drizzle with extra barbecue sauce and sprinkle with fresh cilantro to serve.
  19. Let the jackfruit get a little crispy in the pan before adding the BBQ sauce. This creates a fantastic contrast between the caramelized edges and the tender, saucy interior.
  20. Add a finely diced jalapeño or a pinch of red pepper flakes to the mango salsa for a spicy kick that beautifully complements the sweetness.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 6gFat: 18g

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