We love the jackfruit tacos at the food truck, and we couldn't wait to sauce them up. Jackfruit shreds like pulled chicken, pork, or beef, and loves to party with jalapeno, radish, and your favorite flavor of our Bar-B-Q sauce.
1 14 oz. can green (young) jackfruit in water
1 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1/2 C. Head Country Chipotle Bar-B-Que Sauce
1/2 tsp. smoked paprika
1/2 tsp. Head Country Original Championship Seasoning
1/4 tsp. liquid smoke
1 14 oz. can black beans, drained and rinsed
6 corn tortillas
1/2 C. red cabbage, chopped
1 jalapeño, sliced
2-4 medium radishes, sliced thin
Drain and rinse the jackfruit.
In a cast-iron skillet over medium heat, add oil. When the oil is hot, add the diced onion; cook until tender and starting to caramelize. Add minced garlic; cook for 1-2 minutes until fragrant. Careful not to burn the garlic.
Add the jackfruit and break up slightly, mixing with the onion and garlic.
Once mixed, add the Head Country Bar-B-Que Sauce and 1/4 C. water. Stir and cover. Turn the heat down to medium-low. Simmer for 10 minutes.
After 10 minutes, add smoked paprika, Head Country Original Championship Seasoning, and liquid smoke. Stir to combine. Add black beans and stir. Allow to cook another 5 minutes to head through and allow flavors to meld. Turn off heat.
Add the BBQ jackfruit to corn tortillas. Top with cabbage, jalapeño slices, red cabbage, and a few radishes for crunch. Finish off with a fresh squeeze of lime juice. Enjoy!