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instant pot vegan jackfruit barbecue tacos

Vegan BBQ Jackfruit Tacos

  • Author: Alex Caspero
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: dinner, instant pot, pressure cooker
  • Method: Instant Pot, Pressure Cooker
  • Cuisine: American, Mexican Inspired

Description

Instant Pot Vegan BBQ Jackfruit Tacos! These pulled jackfruit are perfect for quick weeknight dinners. Made in the Instant Pot (with stovetop instructions) and topped with an avocado creme sauce. So delicious!

  • Author: Alex Caspero
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: dinner, instant pot, pressure cooker
  • Method: Instant Pot, Pressure Cooker
  • Cuisine: American, Mexican Inspired
  • Author: Alex Caspero
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: dinner, instant pot, pressure cooker
  • Method: Instant Pot, Pressure Cooker
  • Cuisine: American, Mexican Inspired
Scale

Ingredients

BBQ Jackfruit: 

  • 2 x 20 oz cans green jackfruit in brine
  • 1 red onion, finely diced
  • 1 Tbsp. garlic, finely diced
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • black pepper to taste
  • 1/2 tsp salt
  • 1 Tbsp. sriracha
  • 3 Tbsp. tomato paste
  • 2/3 cup bbq sauce
  • 3/4 cup vegetable stock
  • 1 tsp. lemon juice

Avocado cream: 

  • 1 ripe avocado, peeled with stone removed
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup water
  • Juice of 1 lemon
  • 1 tsp. crushed garlic
  • A handful of fresh cilantro
  • 1 tsp. salt
  • 1/4 tsp. pepper

To assemble: 

  • Soft tortillas or taco shells
  • Shredded lettuce
  • Chopped tomatoes
  • Chopped red onion
  • Other desired toppings

Instructions

1. Open and drain the cans of jackfruit through a colander. Then cut off the hard tips of the jackfruit pieces and discard.
2. Add the jackfruit, onion, garlic, cumin, smoked paprika, salt, and pepper to your Instant Pot and mix until the jackfruit is completely covered with all the spices.
3. Add in the sriracha, tomato paste, barbecue sauce, lemon juice, vegetable stock, and stir until it is completely mixed together.
4. Put the lid on your Instant Pot and set it to the “Pressure Cook” setting for 5 minutes. Add more vegetable stock if the jackfruit mixture seems too dry. (Stove top option: Use only a 1/2 cup of vegetable stock and cook the jackfruit mixture in a pan over medium heat for 25 – 30 minutes until soft)
5. While the jackfruit is cooking, add all of the avocado cream ingredients to a food processor and process until smooth and creamy. You can add more or less water depending on your desired consistency. Set aside.
6. Once the jackfruit has cooked through, use two forks to tear apart the soft jackfruit ends to loosen them up and give the jackfruit more texture.
7. Assemble your tacos by layering jackfruit taco “meat” over a soft tortilla with lettuce, tomatoes, red onion, and other desired toppings. Serve topped with avocado cream.

Find it online: https://www.delishknowledge.com/vegan-barbecue-jackfruit-tacos/

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