Easy Jackfruit "Pulled Pork" Tacos

When we moved to Medford, it was just in time for the new Wegmans opening! Back then (really just a few months ago) they only had jackfruit in pre-seasoned pouches, not fresh or canned in water. We were dying to recreate some tacos we had while we were in Miami last summer and decided to give the preseasoned packages a try.

It was a big success! We added some maple syrup to balance the acidity and some onions and peppers, super fast and so delicious. I think this semi-homemade recipe is a great option if you’re pressed for time or want a low pressure way to try jackfruit!

Easy Jackfruit Pulled “Pork” Sandwiches

Serving Size : 1 Serving
Servings Per Recipe : 4
Prep time : 15 Minutes
Cook time : 10 Minutes
Source : Coco Verde

Ingredients

Serving The Jackfruit Company's BBQ Jackfruit
2 Tablespoon (TBSP) Maple Syrup
1/2 Whole Yellow Pepper
1/2 Whole Red Pepper
Whole Haas Avocado
5 Tablespoon (TBSP) Vegan Mayo (we use follow your heart)
3 Tablespoon (TBSP) Sriracha
4 Piece Corn Tortillas
1/2 Whole Red Onion
2 Tablespoon (TBSP) Olive Oil
Serving Lime (to garnish)
Serving Cilantro leaves (if desired, to garnish)
Serving Salt and Pepper, to taste

Directions

In a frying pan, warm the olive oil (or other oil/spray, the point is for the jackfruit not to stick to the pan) on medium-high heat. When the oil is ready, add the sliced onions and peppers to the pan. Soften the onions and peppers until the onion is starting to become translucent. Add the jackfruit to the pan.
Drizzle the maple syrup over jackfruit as you stir it in the pan. We found the pre-seasoned/packaged jackfruit to be very acidic and the maple syrup helps balance the flavor. Feel free to add more or less you your taste.
Stir the ingredients together and taste. Add salt and pepper if desired.
Prepare your corn tortillas by toasting them in a separate pan with a little oil. Just a minute or so on each side, until the tortillas start to crisp.
Prepare the sriracha mayo: add together the sriracha and the vegan mayo. Slice the avocado in thin slices and prepare to assemble!
Place the corn tortilla on a plate and layer with the jackfruit and peppers, avocado slices, and drizzle the sriracha mayo on top. Garnish with cilantro leaves and a lime drizzle, if desired.

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