Mini BBQ Jackfruit Nacho Boats

As food enthusiasts continue to explore diverse and health-conscious culinary options, jackfruit has emerged as a remarkable ingredient that captivates both vegans and meat-lovers alike. This versatile tropical fruit is not only packed with nutrition but also boasts a unique texture that closely resembles pulled pork when cooked. The Mini BBQ Jackfruit Nacho Boats recipe seamlessly combines the delightful elements of savory BBQ flavors with the playful presentation of nacho boats, making it an ideal dish for gatherings, casual meals, or a fun family dinner.

Discover the deliciousness of Mini BBQ Jackfruit Nacho Boats, a fun and healthy twist on a classic dish. This recipe combines the unique, meaty texture of jackfruit with savory BBQ flavors, making it a hit for both vegans and meat-lovers. Perfect for gatherings or family dinners, these customizable nacho boats allow everyone to create their own masterpiece with various toppings. Packed with nutrition and easy to make, they’ll become a favorite in your meal rotation!

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Ingredients

1 can (20 oz) young green jackfruit in water, drained and rinsed

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (optional for extra heat)

8 corn tortillas (mini size or cut regular ones into quarters)

1 cup shredded cheddar cheese (or plant-based cheese for a vegan option)

1 cup fresh cilantro, chopped

1/2 cup diced tomatoes

1 avocado, diced

1/4 cup sliced jalapeños (pickled or fresh)

Lime wedges for serving

Instructions

Prepare the Jackfruit: After draining and rinsing the jackfruit, use your hands or a fork to shred it into bite-sized pieces, discarding the core and seeds.

Cook the Jackfruit: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Seasonings: Add the shredded jackfruit to the skillet and mix well. Stir in the smoked paprika, cumin, cayenne pepper (if using), and a pinch of salt. Cook for about 5 minutes, allowing the spices to infuse.

Mix in BBQ Sauce: Pour the BBQ sauce over the jackfruit mixture, and stir to combine. Let it simmer for 10-15 minutes, stirring occasionally until the jackfruit is heated through and caramelized.

Prepare the Tortilla Boats: Preheat your oven to 375°F (190°C). On a baking sheet, arrange the mini corn tortillas or the quartered tortillas to form small bases or boats. You can slightly fold them if desired.

Fill the Nacho Boats: Spoon the BBQ jackfruit mixture generously into each tortilla boat. Top with a sprinkle of shredded cheese.

Bake: Place the baking sheet with the filled tortilla boats in the preheated oven. Bake for about 10-12 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Once out of the oven, top the nacho boats with diced tomatoes, avocado, jalapeños, and freshly chopped cilantro. Serve with lime wedges on the side for squeezing over just before eating.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6