Bourbon ‘brisket’ jackfruit tacos 🌮 Look I feel kinda bad for leaving the OG jackfruit at the door (I don’t think I’ve ever done a jackfruit recipe on this page?!) For this ep of Pure Plants she’s making her debut in these super rich & decadent tacos 😮‍💨 Ingredients (makes 6-8 tacos) 500g tinned jackfruit (drained weight, approx 2 cans) 2 tbsp BBQ seasoning 1 tbsp olive oil 100ml bourbon 80g tomato paste 1.5 tbsp brown sugar 2 tbsp light soy sauce 1 tbsp vegan worcestershire sauce 1 tsp smoked paprika 1/2 tsp cayenne pepper 1 tbsp balsamic vinegar 1/2 tsp onion granules Pinch smoked salt (optional) Serve with 6-8 mini tortillas Handful pickled onions/red cabbage 3 tbsp vegan mayo 12 pickled jalapeño slices 1. Preheat the oven to 200c. 2. Drain the jackfruit and squeeze out all the moisture from it using your hands over a sieve. You can also place it into a clean kitchen towel to squeeze the water out. 3. Discard any hard seeds and roots and shred apart the remaining jackfruit flesh. 4. Drizzle with oil and the bbq seasoning and mix well. 5. Bake for 15 minutes, flipping half way to ensure they don’t catch. 6. For the sauce, simply combine all ingredients in the saucepan and whisk on a medium heat until it reduces (and the alcohol will burn off). Leave on a simmer for 5-10 minutes, stirring regularly. 7. When the jackfruit has finished cooking, add into the sauce and mix through. Taste for seasoning and adjust as you like. 8. Toast the tortillas and layer the jackfruit over the top, followers by pickled onions or cabbage. Add a dollop of mayo on the top and finish with a jalapeño. #jackfruit #tacos #fyp - @ellysplate