Description
A tasty shredded jackfruit and quinoa BBQ taco filling that is quick, healthy and packed with smoky BBQ sauce flavours. Just follow a few simple steps and your tacos will be ready for you to devour in 30 minutes.
Serves 3. Use the scaling buttons below to double or triple the recipe.
Ingredients
Scale
BBQ Jackfruit Taco Filling:
- 60g (or 1/3 cup) quinoa
- 1 540g (or 20oz) can of young jackfruit in water
- 1 tbsp cooking oil (groundnut or sunflower oil are fine)
- 2 cloves garlic
- 80ml (or 1/3 cup) ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
To serve:
- 8 warm soft tortillas or crunchy taco shells
Optional toppings:
- Grated cheddar cheese (or similar hard cheese)
- Sour cream
- Guacamole
- Jalapeños (fresh or pickled)
Instructions
- Cook the quinoa according to packet instructions (note 1)
- Meanwhile, drain the jackfruit and shred with your fingers (note 2)
- Place a saucepan on a medium heat and add the oil
- When the oil is hot add the jackfruit and gently fry for a few minutes until soft
- Add the garlic and cook for a further couple of minutes
- Add the remaining BBQ sauce ingredients to the pan, stir until incorporated and simmer on a low heat for 10 minutes
- Stir in the quinoa and leave the pan on the heat for a couple of minutes until the quinoa is warm
- Spoon the jackfruit BBQ sauce into a bowl and serve with warm tortillas and toppings
Notes
- This usually takes around 20 minutes. Quinoa is cooked when the germs (white stringy bits) start to separate themselves from the seeds.
- You can eat the jackfruit seeds too, do not discard them
Nutritional information is calculated based on 1 portion of taco filling with 3 soft taco wraps.
- Category: Main
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 610
- Sugar: 46g
- Sodium: 474mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 114g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0g
Keywords: BBQ Jackfruit Tacos