From Charlotte Cooks: Jackfruit Taco Salad

Ingredients

• Tortilla chips
• BBQ Sauce
• Queso Fresco
• 1 can Young Jackfruit in Brine
• 2 Roma Tomatoes (Julienned)
• 1/2 Red Onions (Julienned)
• 1 Jalapenos (Cut in Rounds)
• 1T Garlic (Minced)
• 1/4c Carolina BBQ (HT Traders Eastern Carolina)
• 1/8c House BBQ (Sweet Baby Ray’s)
• 2T Texas Pete
• Salt & Pepper
• Water for Boiling
• Olive Oil for Sautéing
• Napa Cabbage
• Red Cabbage
• Shredded Carrots
• 2c Mayo
• 1/8c Red Wine Vinegar
• 1t Celery Seed
• 1/2t Celery Salt
• 1t Sugar
• 1/2t Black Pepper

BBQ Jackfruit Mix

YIELD: 1.3qt

• 1 can Young Jackfruit in Brine
• 2 Roma Tomatoes (Julienned)
• 1/2 Red Onions (Julienned)
• 1 Jalapenos (Cut in Rounds)
• 1T Garlic (Minced)
• 1/4c Carolina BBQ (HT Traders Eastern Carolina)
• 1/8c House BBQ (Sweet Baby Ray’s)
• 2T Texas Pete
• Salt & Pepper
• Water for Boiling
• Olive Oil for Sautéing

Method

Open Canned Jackfruit. Drain Brine. Place into stock pot and cover with water. Simmer for about 1 hour
or until tender enough to pull into strands with a fork.
Heat a sauté pan with Olive Oil. Add Garlic and sauté until fragrant. Add Red Onions, Jalapenos, and
Roma Tomatoes. Cook on High Heat until vegetables have combined flavors and have reduced slightly
but are still somewhat firm. Add Salt & Pepper and reserve.
Once the Jackfruit is done cooking, pull it into strands with forks. Next, mix all ingredients together. Be
careful with the sauce portions, as all vegetables are different. Sometimes it will take more sauce,
sometimes less.

The plating goes at such:
Bowl with purchased tortilla chips on the base.
Jackfruit/Veggie mix on top of tortilla chips.
Coleslaw on top of the jackfruit mix.
Queso fresco crumbled on top.

Cole Slaw Veg

• Napa Cabbage
• Red Cabbage
• Shredded Carrots

Method

Cole Slaw Dressing

• 2c Mayo
• 1/8c Red Wine Vinegar
• 1t Celery Seed
• 1/2t Celery Salt
• 1t Sugar
• 1/2t Black Pepper