Shredded BBQ Jackfruit Tacos
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.
Servings: 3 people
Calories: 585kcal
Ingredients
BBQ Jackfruit Taco Filling:
- ⅓ cup quinoa
- 20 oz can of young jackfruit in water
- 1 tablespoon cooking oil groundnut or sunflower oil are fine
- 2 cloves garlic
- ⅓ cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon 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
Nutrition
Serving: 1g | Calories: 585kcal | Carbohydrates: 111g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 854mg | Potassium: 500mg | Fiber: 6g | Sugar: 15g | Vitamin A: 610IU | Vitamin C: 3mg | Calcium: 219mg | Iron: 5mg