Korean BBQ Jackfruit Tacos
*Recipe From Five Sec Health: Plant-Based Korean BBQ Jackfruit Tacos
Recipe Type: Lunch, Dinner
Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Peleo, Vegan, Vegetarian, Whole 30
Servings: 4
Prep Time: 50 minutes Cook Time: 1 hour and 5 minutes Total Time: ~1 hour and 10 minutes
*Time Includes Chopping
Ingredients:
Tortilla: 8 Almond Flour Soft Tortilla
OR Grain Free Hard Shell Tortilla, Grain Free Soft Shell Tortilla, etc.
2 Cans Young Jackfruit
Sauce
¼ Cup Coconut Aminos OR Organic Soy Sauce
⅓ Cup Pure Maple Syrup
1 TBSP Rice Vinegar
½ TBSP Grated Ginger Root
½ tsp Garlic Powder
¼ tsp Cayenne Powder
1 dash Chili Powder
½ TBSP Arrowroot Starch
½ TBSP of water
Red Cabbage
½ Cucumber
1 Carrot
Optional Sauce:
1 tsp Ground Coriander
¼ Cup Plain Coconut Yogurt
1 TBSP Lime Juice
How To:
Rinse and drain the jackfruit, chop off the hard ends, and chop into small pieces.
Boil the jackfruit in water for 45 minutes and preheat the oven to 400 degrees.
Make the sauce:
In a saucepan, combine ¼ Cup Coconut Aminos OR Organic Soy Sauce, ⅓ Cup Pure Maple Syrup, 1 TBSP Rice Vinegar, ½ TBSP Grated Ginger Root, ½ tsp Garlic Powder, and ¼ tsp Cayenne Powder.
Bring to a boil, then add ½ TBSP Arrowroot Starch and ½ TBSP of water and allow it to simmer until the glaze thickens. Set aside.
Prepare toppings by slicing the carrot, cabbage, and cucumber into thin sticks and slice the lime in small pieces.
When the jackfruit is ready, drain it, then mash it or pull it apart with forks until it is shredded.
Add the ⅔ sauce to the jackfruit and set ⅓ of the sauce aside.
Transfer jackfruit to a baking sheet with oil and bake for 20 minutes.
Add the rest of the glaze to the cooked jackfruit and stir.
Form taco by adding jackfruit to the tortilla and topping with sliced veggies.
Option to add a mixture of ground coriander, plain coconut yogurt, and lime juice. Enjoy!
*Recipe From Five Sec Health: Plant-Based Korean BBQ Jackfruit Tacos