Vegan Barbacoa Tacos lined up on a plate

Vegan Barbacoa Tacos

If you live some place where taco restaurants are plentiful, like they are here in Florida, you’ve surely heard of barbacoa. But what exactly is barbacoa? It’s a form of slow cooking meat, usually goat, sheep, or beef, over an open fire or steamed until very tender. It’s a word that comes from the Taíno, a group of indigenous people in the Caribbean islands of Puerto Rico, Jamaica, Cuba, and others, and it is where the word “barbecue” comes from. That said, this Vegan Barbacoa Tacos recipe is a twist on barbacoa, as it is not slow cooked and not meat! Instead, it has the flavors of barbacoa but with jackfruit (which doesn’t need to be cooked that long).

To get the savory flavor of barbacoa, I used onion, garlic, Hatch green chilies, veggie broth, apple cider vinegar, and my secret weapon – chipotle pepper in adobo sauce. You can find canned chipotle in adobo sauce in the ethnic foods section, right where you’ll also find Hatch green chilies!

What’s your favorite way to taco?

Get more gluten-free taco recipes and more gluten-free recipes using jackfruit.

Vegan Barbacoa Tacos lined up on a plate with a margarita in the background

5 from 1 vote
Vegan Barbacoa Tacos lined up on a plate
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Gluten-Free Vegan Barbacoa Tacos Recipe

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 tacos
Calories: 157kcal
Author: Carol Kicinski

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1 medium red onion , diced, divided
  • 2 cloves garlic , minced
  • 2 (15-ounce) cans jackfruit in water, drained and patted dry, seeds discarded
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 (4-ounce) can chopped Hatch green chilies, undrained
  • 1 chipotle in adobo sauce , minced (or more if you prefer it spicier)
  • ½ cup vegetable broth
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lime , plus more limes for serving
  • ¼ cup chopped cilantro leaves
  • 12 corn tortillas , heated
  • Sliced radishes

Instructions

  • Heat the oil in a large skillet over medium-high heat. Reserve ¼ cup onion for garnish and add the rest to the pan. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the jackfruit and smash with the back of a spoon or potato masher. Add the cumin, oregano, salt, and pepper, and stir. Cook, stirring occasionally, until the jackfruit starts to sear, about 10 minutes. Add the green chilies, chipotle pepper, vegetable broth, vinegar, and lime juice. Stir well and bring to a simmer. Reduce heat and continue to cook, stirring occasionally, until all the liquid has evaporated, about 10 minutes.
  • Combine the reserved onion with the cilantro and serve the jackfruit mixture in tortillas with the cilantro/onion garnish and sliced radishes.

Nutrition

Nutrition Facts
Gluten-Free Vegan Barbacoa Tacos Recipe
Amount Per Serving
Calories 157 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 302mg13%
Potassium 158mg5%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 1g1%
Protein 2g4%
Vitamin A 125IU3%
Vitamin C 4mg5%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Hatch Chile Jackfruit Tacos
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