8 Minute Meals: BBQ Jackfruit Tacos

(WTNH)- Robert Landolphi, culinary operations manager at UCONN, celebrates National Taco Day with a unique twist on the traditional taco.

 

Pineapple Calypso Barbecue Jackfruit Tacos with Broccoli Slaw

Makes 4-6 servings

 

Pineapple Calypso Jackfruit

2 tablespoons olive oil

2 pounds green or naked) jackfruit (drained)

2 tablespoons brown sugar

1-teaspoon paprika

1-teaspoon garlic powder

½-teaspoon chili powder

1 ¼ cups barbecue sauce (your favorite)

¼-cup pineapple juice

½-teaspoon salt

½-teaspoon pepper

 

Heat oil in large pot over medium-high heat.

Add jackfruit, brown sugar, paprika, garlic powder, and chili powder cooking for 2 minutes, stirring occasionally, until jackfruit begins to break apart.

Add barbecue sauce, pineapple juice, salt and pepper, cooking until jackfruit absorbs sauce and shreds apart. (Similar to pulled pork)

Hold warm until ready to build tacos.

 

Broccoli Slaw

1/2-cup mayonnaise

2-tablespoon apple cider vinegar

2-teaspoon sugar

One (12oz) bag broccoli slaw

Salt and Freshly ground pepper to taste

In medium bowl, whisk together mayonnaise, cider vinegar, and sugar until combined.  Add broccoli slaw and toss until completely coated.  Season to taste with salt and pepper.  Use immediately, or refrigerate until needed.

 

Pickled Red Onions

1 large red onion

1-cup apple cider vinegar

1 ½ cups red wine vinegar

¼-cup sugar

1-teaspoon kosher salt

Pinch of all spice

Pinch of red pepper flakes

Remove stem ends of onion, slice in half, peel off outer layer, and cut into thin 1/8 inch slices that resemble half-moons.

In medium saucepan over medium heat, bring vinegar, sugar and salt to a boil until sugar dissolves.

Remove from heat and stir in all spice, red pepper flakes and sliced red onion.  Let mixture cool completely to room temperature, then pour into airtight containers.  Refrigerate until needed.

Pickled red onions will last up to 4 weeks if refrigerator.

 

To Build Tacos

Place Bao Buns or Taco shells on flat surface.

Fill with 1-2 ounces bbq jackfruit and top with choice of toppings.

 

Broccoli Slaw-recipe attached

Pickled red onions-recipe attached

Cilantro Sprigs

Cojita Cheese-crumbled

Lime wedges

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