I was born and raised in the undisputed Barbecue capitol of the world (Memphis, TN), so I'm always down for anything BBQ. This was going to be a traditional recipe for BBQ sandwiches, but I got tacos instead of buns. Wouldn't you do the same?
5-6 Tacos (or 4 sandwiches)
Vegan | Gluten Free (Jackfruit, Slaw, Salsa)
2 20-ounce cans Green Jackfruit in water (Lucia)
1/4 cup of BBQ seasoning (Memphis-Style: Rendezvous)
3/4 cup Vegan BBQ sauce (Memphis-Style: Rendezvous)
(note: for a short cook time, use Upton BBQ Jackfruit and skip step 4)
2 cups shredded broccoli + carrots (Feel free to us a pre-made mix)
1/2 ripe avocado
1Tbsp agave nectar (or preferred sweetener)
1 lime, juiced
Sea salt and pepper to taste
4-5 firm peaches (The Peach Truck)
1/2 teaspoon oil (your choice for taste)
1/2 cup tomato, diced
1 serrano pepper, minced
1/2 jalapeño, diced
2/3 cup red onion, diced
1/4 cup cilantro, chopped
1/4 cup (15ml) lime juice, approx. 2 limes
Pinch of sea salt and pepper to taste
Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
Remove lid and stir occasionally. TIP: For finer pulled texture, use two forks to shred the jackfruit as it cooks down.
In the meantime, heat oil for peach salsa in a large skillet over medium-high heat. Add peaches to cook for 10 minutes, and then remove from heat and set aside to cool. The goal is not to cook the peaches, but just to make them slightly tender (adapted from Thug Kitchen's grilled peach salsa recipe; I just didn't feel like firing up the grill just to cook peaches).
Once the peaches cool, add to mixing bowl with salsa ingredients. Set in refrigerator until serving.
Make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with lime juice until a sauce is made, then add veggie mix and toss to coat (I used broccoli + carrots for crunchy texture). Set in the refrigerator until serving.
Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
Place even portions of slaw on the tacos, top with generous serving of BBQ jackfruit, and peach salsa. Serve with extra BBQ sauce and your favorite BBQ toppings.
Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.
Sources: Thug Kitchen | Minimalist Baker