🌮Move over Taco Tuesday – Taco Thursday is here to stay!🌮
My insanely talented friend Renée happened to be over last Thursday as we decided it was time to stop taco-ing* about filming my recipes and get to it already. As the endo pain was rendering me relatively useless, I decided to make a simpler recipe. I wanted something I would be able to prepare and then rest while it was cooking away. Took a glance in our fridge and realized, we had everything needed for my classic BBQ Pulled Jackfruit, but this time, I was going to add a small twist – turmeric and jalapeños.
I wanted turmeric for additional antioxidants and anti-inflammatory power along with the ginger to help combat my growing bloat known as ‘endo belly’. The jalapeños gave the dish a touch of brightness before the heat. I then rounded the flavours by topping the tacos with avocado and cherry tomatoes tossed in sesame oil. Also added some crispy jackfruit, cooked in the oven at 400F for 10-15 minutes tossed in olive oil, for additional texture. 🤤🌮🙌
Served this atop warm soft corn tortillas. So delicious, I was sad we didn’t have more corn tortillas! Watch the video here!
Note: If you are unable to find canned jackfruit, I have also successfully used Upton Naturals Shredded Jackfruit.
*taco-ing pun credit to Renée
BBQ Pulled Jackfruit Tacos
- 6-8 soft corn tortillas
- 2 cans of young jackfruit (or 2 packages of Upton Naturals Plain Shredded Jackfruit)
- 1 tbsp soy-free butter
- 2 garlic cloves
- 1 small yellow onion
- 1 avocado
- 1/4 cup cherry tomatoes
- 1/2 fresh jalapeño (keep seeds in for more heat) (or 1 tbsp of chopped pickled jalapeños)
- 1-2 inch fresh ginger
- 1-2 inch fresh turmeric
- 1/4 cup scotch
- 1 796 mL can of crushed tomatoes
- 1 tsp salt
- 1/8 cup molasses
- 1 tbsp real maple syrup
- 1 tsp sesame oil
- 2 tsp liquid smoke
- 2 tsp nutmeg
- Drain and rinse the jackfruit in a strainer. Cut the triangle tip (the core) and discard. I like to roughly dice the remainder of the jackfruit however it is not required.
Dice the shallot, ginger, turmeric, jalapeño(s) and garlic.
Over medium heat, melt the soy-free butter in your large nonstick skillet. Add in the diced garlic and shallot.
Once soft, about 3-5 minutes, add in the diced ginger, turmeric, jalapeño(s) and pour in the scotch.
Cook for an additional 5 minutes before adding the can of crushed tomatoes and salt. Reduce for 10 to 15 minutes before adding in the molasses, maple syrup, liquid smoke and nutmeg.
Once the sauce boils and bubbles add in the diced jackfruit. Reduce heat to a simmer and cover.
Cook for 20-25 minutes or until tender.
Meanwhile, chop the avocado and cherry tomatoes. Toss into a bowl with the sesame oil. Let marinade until ready to serve.
Turn off heat and remove the lid to allow the BBQ sauce to further reduce – about 5-10 minutes.
Serve the BBQ Pulled Jackfruit on warm corn tortillas, top with the avocado and cherry tomatoes and enjoy!