{"id":5255,"date":"2014-02-06T13:49:20","date_gmt":"2014-02-06T21:49:20","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5255"},"modified":"2014-03-02T14:18:24","modified_gmt":"2014-03-02T22:18:24","slug":"bbq-pulled-jackfruit-tacos","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/bbq-pulled-jackfruit-tacos\/","title":{"rendered":"BBQ Pulled Jackfruit Tacos"},"content":{"rendered":"
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\"BBQ<\/p>\n

Inspired by this post for\u00a0BBQ \u201cPulled Jackfruit\u201d Taco Experiment<\/a>\u00a0in Everyone is Vegan and a picture of a blackened fish taco with pickled red cabbage and cotija cheese in Outside Magazine, I came up with these scrumptious tacos filled with juicy BBQ jackfruit, chunks of avocado, pickled red cabbage, and\u00a0queso fresco. I made homemade BBQ sauce and gave it a Mexican twist by adding\u00a0Chipotle Peppers in Adobo Sauce<\/a>,\u00a0cumin, and oregano, but to make these tacos up really fast, you could use bottled BBQ sauce.<\/p>\n

Young green jackfruit in the can be found at Indian and Asian markets. If you can’t find it, substituting seitan (found at Whole Foods) would work well too!<\/p>\n

Pickled Red Cabbage
\n<\/span>2 cups red cabbage shredded
\n2 tablespoons vinegar and\/or lemon\/lime juice
\nFresh ground pepper
\nPinch salt<\/p>\n