Vegan BBQ Pulled Jackfruit Tacos

Ingredients

• Jackfruit

  Canned, syrup pack

  1 ¼ cup, drained or 223g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 ½ medium or 165g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tsp or 2g

• Barbecue sauce

  ½ cup or 125g

• Pico de gallo

  Campbell soup company, pace

  1 tbsp or 16g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  ½ lime yields or 22g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, small or 180g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

Directions

1. 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.
2. 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.
3. Slice avocado into slices. Shred lettuce if it isn't already cut. Rough chop cilantro leaves.
4. To serve, heat soft taco shells and fill with sliced avocado, lettuce, and pulled jackfruit. Top with Pico de Gallo and chopped cilantro. Enjoy!