Chipotle BBQ Jackfruit Tacos



15 minutes


30 minutes


For Chipotle BBQ Jackfruit "Meat":

  • 2 Tablespoons olive oil
  • 1 red onion, diced
  • 2 cans jackfruit, in brine, preferably Trader Joe's brand
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 Tablespoons canned chipotle adobo liquid (more or less if you like it spicy)
  • ½ can of light beer
  • 1 cup vegetable (or chicken broth if not making vegetarian)
  • 1 cup your favorite BBQ sauce

For Mango Guacamole:

  • 2 avocados, mashed
  • ¼ red onion, finely diced
  • ½ jalapeno, minced
  • Juice from 1 lime
  • ½ teaspoon salt
  • A handful of cilantro, chopped
  • ½ cup mango chunks, finely diced

For Assembly:

  • Corn tortillas, for serving
  1. In a cast-iron skillet, heat oil on medium heat. Add in onion and cook for 5-10 minutes or until translucent.
  2. Add in jackfruit, cumin, paprika, oregano, salt, pepper, and chipotle adobo liquid. Stir and cook for 2-3 minutes.
  3. Add in beer and broth and continue to cook for 10-15 minutes on a low simmer until most of the liquid has cooked off. Stir in bbq sauce and cook for 1-2 minutes.
  4. In a molcajete, mash avocados until chunky and creamy. Add in red onion, jalapeno, lime juice, salt, and cilantro. Top with mango chunks and serve.
  5. Heat corn tortillas over an open flame, top with two spoonfuls of chipotle bbq jackfruit and a dollop of mango guacamole. If desired, serve with extra bbq sauce.

*Note: Use vegetable broth to make this recipe vegan.