Do I really need a reason for making tacos? Yeah, I didn’t think so.
I’m thinking back to when I first heard of jackfruit and simultaneously heard of it being used as sort of replacement for pulled barbecue. I was so confused about what it even was and if it could taste anything like a barbecue sandwich. It is indeed a fruit but when it’s made like this guys, it’s so convincing as meat. I even got my brother to think it was basic bbq.
Recently my focus in the kitchen has really shifted to making things simple, fast, and approachable. I know there are a few places to purchase jackfruit but for this recipe I bought some canned young jackfruit. Along with the jackfruit in this recipe I wanted to include some extra protein and fiber so I added some pre-cooked black lentils. You can use any type of cooked lentils that you like, or even use beans.
Like I said, I’ve been keeping things easy and these are definitely that. They take about 20 minutes from start to finish and this is a great recipe to make ahead. If you do meal prepping this is for you. The kale and corn slaw is very simple and, omg, the dressing on it is one of my favorites! I’ve been using it for all kinds of things because it’s like a honey mustard. Even if you want to skip the slaw you should at some point try the 3-ingredient dressing combo.
So if you’re looking for a good new recipe to try next meatless monday or taco tuesday, definitely make a note of these. You can go simple with any added toppings or go crazy with it. I just added some guac and cilantro and they were so good like that.
Okay, so let me know what you think of these if you do decide to try them. I hope you enjoy!
Try something new for taco night with these crunchy bbq jackfruit tacos. They're gluten free and vegan.
- 3-4 stalks fresh kale
- 1 cup whole kernal corn
- 1 teaspoon tahini
- 2 tablespoons yellow mustard
- 2 teaspoons maple syrup
- salt & pepper to taste
- 8-10 crunchy corn taco shells
- 1 (15 ounce) can young jackfruit, drained and rinsed
- 1 cup cooked black lentils, drained and rinsed
- 1 cup water or vegetable broth
- 1/4 cup barbecue sauce (be sure it's gf and vegan if needed)
- sea salt + pepper to taste
- guacamole and cilantro for topping
- In a medium bowl, stir together the tahini, mustard, and maple syrup until smooth. Cut the kale around the stems and chop finely. Add it to the dressing along with the corn and toss to coat. Season to taste with salt and pepper.
- For the tacos, add the jackfruit and water to a small saucepan or skillet with lid. Place over medium heat and simmer for about 10 minutes until the jackfruit begins to soften enough to shred apart. You can use a meat masher or forks to shred it.
- Add the barbecue sauce and salt and pepper to taste then cover and simmer until the sauce begins to thicken and the mixture is hot. (For added flavor you can spread out the mixture on a pan and bake for about 10 minutes before serving.)
- Scoop some of the slaw and some of the bbq mixture into each taco and top as desired. Enjoy.