BBQ Jackfruit Taco Bowls with Slaw

• 1 20-ounce can young green jackfruit, drained and rinsed
• 1/2 cup BBQ sauce
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups shredded cabbage mix (purple and green)
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon ground mustard
• 1/4 cup chopped fresh cilantro
• Cooked rice or lettuce leaves for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Shred the jackfruit with your hands or two forks into bite-sized pieces.
3. 3 In a bowl, toss jackfruit with 1/4 cup BBQ sauce, set aside.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic until translucent.
5. 5 Add jackfruit mixture to skillet, stirring in smoked paprika and cumin. Season with salt and pepper.
6. 6 Transfer skillet to the oven and bake for 20 minutes.
7. 7 While jackfruit bakes, prepare slaw: Combine cabbage, mayonnaise, vinegar, sugar, and mustard. Mix well and chill.
8. 8 Serve jackfruit over rice or lettuce leaves, topped with slaw and cilantro.
9. 9 Drizzle additional BBQ sauce over the top if desired.

Equipment

• Oven-safe skillet
• Mixing bowl

Variations

• Add black beans for extra protein.
• Include diced avocado for creaminess.

Substitutions

• Substitute jackfruit with shredded seitan for a meatier texture.
• Use Greek yogurt in place of mayonnaise for a tangy twist.

Pairings

• Cornbread muffins
• Mexican street corn

Nutrition

Tips

• For a vegan option, ensure your BBQ sauce is vegan.
• To save time, use store-bought slaw mix and dressing.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with lime wedges for a zesty kick.
• Pair with a refreshing Mexican beer or a hibiscus iced tea.

FAQ