korean bbq jackfruit tacos

Jackfruit does a good job of mimicking shredded/pulled meat, so I thought it would be a good candidate for the meat substitute in this recipe. I was right!

Ingredients:

                Tacos:

·         1 can (1 lb) Jackfruit (drained and rinsed)

·         1 lime cut into slices

·         corn tortillas

·         Topping: cilantro, shredded radish, carrots, and purple cabbage.

                Korean BBQ Sauce:

·         ¾ cup liquid aminos or soy sauce

·         2 tbsps. ketchup

·         ½ cup brown sugar

·         ½ tbsp minced ginger

·         2 tbsps. minced garlic

·         ½ tsp black pepper

·         1 tsp toasted sesame oil

·         1 tbsp rice wine vinegar

·         2 tbsps. Sriracha (can adjust to taste)

·         ½ cup water

·         1 tbsp cornstarch

Instructions:

Sauce:

1.       Whisk liquid aminos/soy sauce, brown sugar, ginger, black pepper, sesame oil, rice vinegar, sriracha, and ketchup to a small bowl.

2.       In another small bowl, whisk water and cornstarch together well.

3.       Add to the BBQ sauce mixture and mix well.

Tacos:

4.       Add jackfruit and BBQ sauce to a large saucepan placed on medium heat.

5.       Stir until jackfruit is completely coated.

6.       Bring to a boil, then lower heat and simmer for about 1 hour and 40 minutes stirring every 20 minutes. (add ¼ cup of water at the 60-minute mark)

7.       Remove from heat and use a fork to shred jackfruit.

8.       Warm tortillas according to package directions.

9.       Arrange jackfruit mixture in the center of each tortilla and top with radish, cabbage, carrots, and cilantro.

10.   Serve with lime to squeeze on top.

11.   Enjoy!