Vegan BBQ Pulled Jackfruit Tacos

Ingredients

• Jackfruit

  Canned, syrup pack

  1 cup, drained or 178g

• Vegetable oil

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

  1 tbsp or 14g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Onions

  Raw

  1 large or 150g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tsp or 2g

• Barbecue sauce

  ½ cup or 125g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Lime juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

Directions

1. Slice half of the red onion into crescents, and dice the remaining half. Slice the entire white/yellow onion into crescents.
2. Heat oil in a pan over low heat. Sauté the sliced onions, reserving the diced red onion for later, until slightly caramelized, about 10 minutes.
3. Add drained jackfruit chunks to the pan and stir well. Stir in taco seasoning and BBQ sauce, coating the jackfruit pieces. Cover and cook on low heat for 30 minutes, checking every 10 minutes to prevent burning. Once cooked, use two forks to shred the jackfruit until it resembles pulled meat.
4. Prepare pico de gallo by combining diced tomatoes, half of the diced red onion, finely chopped jalapeño, one-third of the lime juice, chopped cilantro, and salt to taste.
5. Prepare guacamole by mashing avocado flesh with the remaining diced red onion, lime juice, cilantro, and salt to taste in a bowl.
6. To serve, heat the tortillas and fill with pulled jackfruit, guacamole, pico de gallo, and shredded lettuce.