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In recent years, plant-based recipes have surged in popularity, reflecting a growing interest in healthier eating habits and sustainable food choices. As more people explore vegetarian and vegan diets, they are discovering a wealth of creative and delicious options that cater to diverse taste preferences. Among these options, jackfruit has emerged as a star ingredient due to its remarkable versatility and unique texture, making it an excellent substitute for meat in various dishes.

Mini BBQ Jackfruit Nacho Boats

Discover the deliciousness of Mini BBQ Jackfruit Nacho Boats, a perfect plant-based appetizer for any occasion. This recipe highlights young green jackfruit, renowned for its meaty texture and ability to absorb flavors, making it an ideal meat substitute. Enjoy the crunch of tortilla boats, topped with smoky BBQ jackfruit, fresh garnishes, and creamy additions. These nacho boats are not only tasty but also nutritious, offering a delightful twist to your gatherings while promoting healthier eating habits.
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Ingredients
  

2 cups canned young green jackfruit in brine, drained and rinsed

1 cup BBQ sauce (store-bought or homemade)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

12 small corn tortillas (or mini taco boats)

1 cup shredded vegan cheese (or regular cheese if not vegan)

1/2 cup diced tomatoes

1/2 cup diced red onions

1/4 cup sliced jalapeños (optional)

1/4 cup chopped fresh cilantro (for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Jackfruit: Start by shredding the jackfruit into smaller pieces using your hands or a fork; ensure to remove any hard seeds or core.

    Cook the Jackfruit: Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit and sauté for about 5 minutes until slightly browned.

      Add Seasonings: Stir in the smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to coat the jackfruit evenly.

        Add BBQ Sauce: Pour in the BBQ sauce and stir to combine. Allow the mixture to simmer for an additional 10-15 minutes, stirring occasionally, until heated through and flavors meld.

          Warm the Tortillas: While the jackfruit is cooking, warm the corn tortillas in another skillet or microwave until soft and pliable. If using mini taco boats, skip this step.

            Assemble the Nacho Boats: Preheat your oven to 350°F (175°C). On a baking sheet, place the tortillas (or mini boats). Spoon generous amounts of the BBQ jackfruit onto each tortilla and top with shredded vegan cheese.

              Bake: Place the baking sheet in the oven and bake for 10-12 minutes or until the cheese has melted and the edges of the tortillas are crispy.

                Garnish: Remove from the oven and sprinkle diced tomatoes, red onions, jalapeños, and cilantro over the nacho boats. Top with diced avocado.

                  Serve: Serve warm with lime wedges on the side for squeezing over the nacho boats. Enjoy your delicious Mini BBQ Jackfruit Nacho Boats!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings