If you’re interested in easy and quick vegan recipes that aren’t lacking in flavor, this is for you! These Jackfruit Barbacoa Tacos are insanely delicious. They are smoky from the paprika, spicy from the chipotle peppers in adobo, and a bit of sweetness from the maple syrup. This is the perfect topping/filling for just about anything!
Try this Jackfruit Barbacoa in these tacos, on nachos, in a 7-layer dip, taquitos, enchiladas… I could go on for a while. This jackfruit filling is just too damn good!
What You Will Need For These Jackfruit Barbacoa Tacos
Main Ingredients:
- Jackfruit
- Chipotle Peppers in Adobo
- Lime Juice
- Corn Tortillas
Serving Ideas:
Add this jackfruit on top of nachos, in enchiladas, taquitos, burritos, on top of a burrito bowl. The options are truly endless!
How To Make The Best Jackfruit Tacos Every Time
Make sure you get canned jackfruit in brine. Frozen jackfruit or fresh jackfruit just won’t work. It’ll be sweet and not pleasant at all. It must be canned!
More Jackfruit Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Jackfruit Barbacoa Tacos
Ingredients
Jackfruit Barbacoa:
- 1 tbsp Oil
- Half of a Medium-Sized Yellow Onion minced
- 4-6 Cloves of Garlic
- 2 Cans of Jackfruit in Brine I used Trader Joe's Brand
- 2-3 Canned Chipotle Peppers in Adobo and 1-3 tsp Adobo Sauce
- 1 cup Water
- 2 tbsps Low Sodium Soy Sauce
- 1 tbsp Apple Cider Vinegar
- 3 tbsps Maple Syrup
- 2 tsp Cumin
- 2 tsp Oregano
- 3 Bay Leaves
- 1 1/2 tsp Paprika
- 1 tsp Salt more or less to taste
- 1/2 tsp Black Pepper
- 1/4 cup Lime Juice
Extras:
- 6-8 Corn or Flour Tortillas
- Shedded Red Cabbage
- Sliced Radish
- Cilantro
- Red or Yellow Onion
- Lime Wedges
Instructions
- Prep all your ingredients. Drain and rinse the jackfruit. Shred the jackfruit removing the seed and any hard parts of the core.
- Mince the onions and garlic. Set aside.
- Heat a large pan on med-high heat and add the oil. Add the onion and cook until soft and starting to brown. Then, add in the garlic. Cook for 1-2 minutes.
- Next, add in the shredded jackfruit. Stir to combine.
- Open the can of Chipotle Peppers in Adobo and chop 2-3 of the peppers. Add to the jackfruit. Now, add 1-3 tsps of the Adobo Sauce from the can of chipotle peppers. ***I added 3 and it was incredibly spicy. If you wish for it to be less spicy, add less or omit the extra sauce all together.
- Add the Water, Low Sodium Soy Sauce, Apple Cider Vinegar, Maple Syrup, Cumin, Oregano, Bay Leaves, Paprika, Salt, and Black Pepper. Stir well. Cover. Turn heat to low and simmer for 20 minutes.
- After 20 minutes, remove lid and stir in lime juice. Cover and simmer for 10-15 more minutes until liquid has absorbed.
- Prep the toppings and heat the tortillas. I heated mine on an open flame for a few seconds each side.
- Once jackfruit is done, serve your tacos with your topping(s) of your choice and lime wedges. Enjoy!
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