Vegan Barbecue Tacos

Vegan Barbecue Tacos


Pickled Cabbage (adapted from Edible Perspective):



  1. Preheat the oven to 350.
  2. Start by making the pickled cabbage.
  3. Mix the cabbage, water, olive oil, red wine vinegar, sugar, and salt in a big resealable plastic bag (or bowl).
  4. Refrigerate for at least 20 minutes (the longer the better).
  5. Wrap up the corn tortillas in aluminum, and place them in the preheated oven.
  6. For the taco filling, heat 1 Tablespoon of olive oil in a large skillet over medium high and toss in the Jackfruit.
  7. Mix in 2 Tablespoon of barbecue sauce, and heat through for about 8-10 minutes.
  8. Take out the hot tortillas from the oven, and start building your tacos!