4 Servings 30 min Cook
1 1/4 Cup, drained Jackfruit
1 Tbsp Vegetable Oil
1 1/2 Medium (2-1/2" dia) Onions
2 Tsp Dry Taco Seasoning Mix
1/2 Cup (8 fl oz) Barbecue Sauce
1 Tbsp Pico De Gallo
1 Fruit Avocados
1/2 Lime yields Lime Juice
1 Cup Fresh Cilantro
1 Dash Salt
6 Tortilla medium (approx 6" dia) Tortillas
2 Cup shredded Lettuce
To make pulled jackfruit, heat oil in a pan.
Saute 1 1/2 onions that have been sliced into crescent shapes till soft, and continue to cook until just slightly caramelized, about 10 minutes on low heat.
Add drained jackfruit chunks to the pan and stir well.
Stir in Taco Seasoning and BBQ Sauce.
Stir to coat jackfruit pieces and then cover with a lid and cook on low heat for 30 minutes, checking every 10 minutes to make sure it is not burning.
Once cooked, use two forks and tear Jackfruit pieces up until it resembles pulled meat.
Slice avocado into slices.
Shred lettuce if it isn't already cut.
Rough chop cilantro leaves.
To serve, heat soft taco shells and fill with sliced avocado, lettuce, and pulled jackfruit.
Top with Pico de Gallo and chopped cilantro.