Ok the SuperBowl is over with. Thank God. I’m not into football. On to next big event – THE OLYMPICS! We’re big fans over here. Although I’m not a fan of winter as a season, the Winter Olympics have always been my favorite. We are not the type to host a party for it or anything, BUT if we were, we’d be serving these [vegan] Korean BBQ Jackfruit Tacos.
I haven’t met a single person who doesn’t like tacos. They are the bomb. So customizable, so simple, yet so..GOOD. These Korean BBQ Jackfruit Tacos are filled with delicious, marinated jackfruit, quick pickled veggies, slaw, and a creamy crema.
I know a lot of you haven’t tried jackfruit yet, but have been meaning to do so. This recipe is great for newbies, so give it a try! Please don’t buy a whole jackfruit. Buy it canned from Trader Joes for $1.99 and thank me later.
The jackfruit takes on a pulled meat texture. Add in the crunchy slaw, creamy crema, and pickled veggies and you’ve got yourself a taco dream team. Gold medal level for sure.
Vegan Korean BBQ Jackfruit Tacos
Topped with crunchy slaw, creamy crema, and pickled veggies, these Vegan Korean BBQ Jackfruit Tacos have the perfect balance of flavors!
- 6+ soft or hard shell tacos of choice
- 1/2 package cabbage/slaw mix
- 1 can jackfruit drained and rinsed
- 3 tbsp hoisin sauce
- 1 tsp minced garlic
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 2 tsp rice wine vinegar
- juice from 1/2 of a lime
- 2 tbsp tamari or soy sauce
"Quick Pickled" Onions and Cucumbers
- 1/4 red onion sliced into thin strips
- 1/4 cucumber sliced into thin strips
- 2 tbsp rice wine vinegar
- 1/2 tsp sugar
- pinch of sea salt
For the Crema
- 1/4 C avocado
- 1 tsp tomato paste
- 1/2 tsp agave or honey
- 1 tsp minced garlic fresh
- 1 tsp chili garlic paste
- water to thin
Prep the Jackfruit and Vegetables
In a shallow bowl, combine onion, cucumber, vinegar, sugar, and salt. Coat evenly and cover with a lid. Place in the fridge for at least 1 hour and up to 24 hours.
Combine all jackfruit marinade ingredients in a separate shallow bowl. Mix jackfruit in and coat evenly. Cover and let sit in the fridge for at least 30 minutes and up to 12 hours.
Create the Tacos
In a food processor, combine all of the crema ingredients and blend until smooth. Add water until your desired consistency is formed. Set aside.
Once the jackfruit has finished marinating, drain excess liquid. Turn on skillet over medium heat and add jackfruit once hot. As you cook the jackfruit, shred with a fork until you get a "pulled meat" texture. *It will be easier to break down as time goes on. Continue this for 5-10 minutes and set aside.
Assembly the tacos with the jackfruit, cabbage slaw, pickled veggies, and crema. Enjoy!
*For both the quick pickled veggies and jackfruit - the longer you let the marinade sit, the more flavorful it will be in the end. We pickled our veggies for 24 hours, and let our jackfruit marinate for 5 hours.
*Crema recipe adapted from www.sweetphi.com