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These Vegan Barbecue Tacos are crazy good! It looks like they are made with real meat right?! Well, the “pulled pork” is actually a fruit call Jackfruit. Jackfruit comes from Southeast Asia, and it’s becoming more popular has veganism spreads. It’s perfect as a meat substitute because:

Jackfruit has no flavor, which means you can cook it in any sauce or season it however you want!
It has the texture of pulled pork!
It is easy to find at any health food store, or order Jackfruit online (like I do!)

I build my taco by starting with a corn tortilla (my favorite!), the barbecue mixture, pickled cabbage, avocado, red pepper flakes or jalapenos, and of course salsa on the side.

Want to try Jackfruit for yourself? Order some here.

Vegan Barbecue Tacos

Author: The Hungry Waitress

Scale

Ingredients

1 Tablespoon olive oil
2 packages Jackfruit
2 Tablespoon barbecue sauce
12 Corn Tortillas

Pickled Cabbage (adapted from Edible Perspective):

1/2 head red cabbage, sliced thin or shredded
1 cup water
1 Tablespoon olive oil
1/2 cup red wine vinegar
1 Tablespoon sugar
1 teaspoon salt

Garnishes

Avocados
Cilantro
Salsa

Instructions

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