Cheesy Vegan Jackfruit Tacos
These cheesy vegan jackfruit tacos are delicious, low in calories, and are low FODMAP friendly!
Servings: 8 tacos
Ingredients
Tacos
- 8 corn tortillas I used Trader Joe's
- 1 head romaine, shredded
- fresh cilantro topping
- 4 tbsp loca plant-based cheese sauce topping; no more than 1/2 tbsp per taco
BBQ Jackfruit
- 1 can jackfruit in brine
- 1/2 tbsp avocado oil
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/2 cup bbq sauce
Corn Red Pepper Stirfry
- 1 can corn, drained and rinsed
- 1/2 tbsp avocado oil
- 1 red bell peppers, diced
- 1 lime, juice from
- 2 tbsp jalapeno, thinly diced
Instructions
BBQ Jackfruit
- Drain and rinse jackfruit well. Use your hands to break up jackfruit into smaller shreds.
- Heat avocado oil on a pan. Once hot, add jackfruit, paprika, and salt. Stir every minute or so for about 5 minutes. Keep the temperature at a low medium heat.
- Add in the BBQ sauce and turn down the heat to low. Let simmer for 20-30 minutes stirring every 5 minutes or so. Towards the end, turn up the heat slightly.
Corn & Red Pepper Stirfry
- Drain and rinse your corn. Wash and dice your bell peppers and jalapeño. Add to a pan with avocado oil. Stir every so often on a medium heat until corn is slightly blackened. Turn off heat and mix in the lime juice. Reserve a few wedges for serving.
Tacos
- Warm tacos on a clean frying pan, make sure there is no oil on the pan. Top with BBQ jackfruit, corn & red pepper stirfry, and a tbsp of loca cheese.
- For best results, place your taco in the microwave for a minute to let the cheese melt.
- Top with chopped romaine and fresh cilantro.