Ingredients

The following ingredients have 4 Servings
  • 20 oz can jackfruit
  • 1 medium onion (roughly chopped)
  • 8 cloves of garlic (, more the merrier)
  • 1 tbsp oil (, olive or safflower)
  • 1/2 tsp salt
  • 2 tsp or more paprika (i use 1 tsp smoked and 1 tsp sweet paprika)
  • 2 tsp berbere spice blend (, less or more to heat and flavor preferene)
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon   (optional)
  • 1/4 tsp or more cayenne if berbere is not hot
  • 1 to 2 tbsp bbq sauce
  • 1 tbsp maple syrup
  • 2 tsp soy sauce or use coconut aminos for soy-free or omit

Instruction

  • Squeeze the jackfruit in between paper towels to remove as much liquid as possible. It is ok if it squishes.
  • Process with onion, garlic and jackfruit in a prcessor until coarsely shredded. Alternatively, finely chop the onion and garlic and finely chop/shred the jackfruit.
  • Transfer to a bowl and mix in the spices and sauces well. Preheat the oven to 350 degrees F. 
  • Spread the mixture on a parchment lined baking sheet so its an even layer.
  • Bake at 350 degrees F for 35 to 40 minutes. Mix and spread after 20 minutes to move the center portion out. Also taste at this time for salt, heat and flavor. Adjust if needed and mix in.
  • Prep your tortillas. Add a good helping of the jackfruit mixture. Add cucumbers or other crunchy veggies. Add a creamy dressing like tahini dressing, or vegan ranch dressing or tzaztiki (See notes)