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In the realm of plant-based cuisine, Mini BBQ Jackfruit Nacho Boats emerge as a delightful and innovative option that tantalizes the taste buds while catering to the growing demand for vegan and vegetarian recipes. These mini nacho boats are not only visually appealing but also brimming with flavor, making them an ideal snack or meal for various occasions. Whether you’re hosting a lively gathering, enjoying a casual family dinner, or looking for the perfect appetizer for game day, these jackfruit nacho boats are sure to impress both vegans and meat-lovers alike.

Mini BBQ Jackfruit Nacho Boats

Discover the deliciousness of Mini BBQ Jackfruit Nacho Boats, a perfect plant-based snack that's sure to impress. These flavorful nachos are made with young green jackfruit, which mimics the texture of pulled pork, making them ideal for vegans and meat-lovers alike. Easy to prepare, you can customize these boats with your favorite toppings, from vegan cheese to fresh veggies. Perfect for gatherings, game days, or a cozy family dinner, this dish is a delightful way to explore plant-based eating without sacrificing flavor. Enjoy a healthier twist on a classic favorite!
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Ingredients
  

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

1 cup BBQ sauce (your choice: 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, for added spice)

1/4 cup chopped fresh cilantro (for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Jackfruit: Use your hands or a fork to shred the drained and rinsed jackfruit into smaller, shredded pieces, making sure to remove any hard seeds or core for a better texture.

    Cook the Jackfruit: In a large skillet, heat the olive oil over medium heat. Once hot, add the shredded jackfruit and sauté for about 5 minutes, stirring frequently, until the jackfruit starts to brown slightly.

      Add Seasonings: Sprinkle in the smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir the jackfruit well to coat it evenly with the seasoning mixture.

        Add BBQ Sauce: Pour in the BBQ sauce and mix thoroughly. Let this mixture simmer for 10-15 minutes, stirring occasionally, until the jackfruit is heated through and the flavors are well blended.

          Warm the Tortillas: While the jackfruit is simmering, warm the corn tortillas in a separate skillet over low heat or microwave them for about 20 seconds each, until they are soft and pliable. If you're using mini taco boats, you can skip this step.

            Assemble the Nacho Boats: Preheat your oven to 350°F (175°C). On a baking sheet, arrange the warmed tortillas (or mini taco boats). Generously spoon the BBQ jackfruit mixture onto each tortilla, then top with a sprinkle of shredded vegan cheese.

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

                Garnish: Once out of the oven, take a moment to sprinkle the diced tomatoes, red onions, sliced jalapeños, and chopped cilantro over the nacho boats. Finish with the diced avocado for a creamy topping.

                  Serve: Serve your delicious Mini BBQ Jackfruit Nacho Boats warm, accompanied by lime wedges for an extra zesty twist when squeezed over the top. Enjoy!

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