Jackfruit Korean BBQ Tacos
These tangy, spicy, and a little sweet jackfruit tacos are 100% plant-based vegan and super easy to make!
Ingredients
- 2 14 oz cans Jackfruit canned young
- 1 tbsp Sesame oil
- 1/4 cup Cilantro
- 8 Tortillas Mine are home made *
Korean BBQ Sauce
- 2 Garlic cloves
- 3 tbsp Spicy yellow mustard or dijon
- 6 tbsp Soy sauce
- 2 tbsp Peanut butter
- 1 tbsp Sesame oil
- 1 tsp Maple syrup Grade A
- 1 tbsp Rice vinegar
- 1 tbsp Sriracha plus more for garnish
Coleslaw
- 4 cup Coleslaw
- 3 tbsp Spicy mustard or dijon
- 1/4 cup Vegan mayo
- 2 tbsp Rice vinegar
- 2 tsp Maple syrup grade A
- Salt and pepper, to taste
Instructions
- In a small bowl, mix all the BBQ ingredients.
- Drain the jackfruit and set aside.
- Saute the garlic until fragrant with a tablespoon of the sesame oil.
- Add the jackfruit to the pan and brown, stirring occassionally, for about 5 minutes.
- Add the sauce into the pan and incorporate with the jackfruit. Turn the pan off.
- Mix all coleslaw ingredients in a seperate bowl.
- Serve with taco shells and top with Sriracha and cilantro (optional).
Notes
Nutrition
Nutrition Facts
Jackfruit Korean BBQ Tacos
Amount per Serving
Calories
693
% Daily Value*
Fat
32.4
g
50
%
Saturated Fat
5
g
31
%
Cholesterol
10
mg
3
%
Sodium
2277
mg
99
%
Potassium
1051
mg
30
%
Carbohydrates
97.4
g
32
%
Fiber
6.9
g
29
%
Sugar
5.5
g
6
%
Protein
11.3
g
23
%
Calcium
165
mg
17
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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