buffalo jackfruit tacos with bleu cheese dressing
What’s this, what’s this? They’re tacos made of plants! What’s this, what’s this? No you’re not in a trance!
I definitely had Nightmare Before Christmas tunes caught in my noggen when I wrote that. Not an inaccurate set of lyrics, though. These Buffalo Jackfruit Tacos are filled with shredded jackfruit drenched in simple homemade buffalo sauce and drizzled with homemade bleu cheese dressing. Taco night in 30 minutes. Supreme!
This is about as nonchallant as a taco can get. Toss the jackfruit in a pan with a quick homemade buffalo sauce and let it sit there on low heat until you remember it’s there. So long as you don’t kick the burner up too high, the jackfruit will gently marinade and absorb more of the sauce without drying out or sticking to the skillet.
You don’t have to make bleu cheese dressing, but if you’re a fan of the tang gorgonzola affords to the buffalo profile, please make it. The yogurt and buttermilk cool any sting the buffalo sauce might leave on your tongue – after all, dairy is an agent for fiery mouths. Too bad that doesn’t work on my sailor vernacular.
Oh, and please warm your tortillas. I broke two in the process of this recipe because I so gracefully forgot. Don’t be me. Don’t forget.
Tried this recipe out? Give me a shout in the comments below and let me know how it went! As always, I’m ever present on Instagram if you want to drop by and say hello, or show me what you made!
Recent Taco Wednesday features:
Cheeseburger Tacos with Chipotle Cheddar Queso
Chipotle Honey Sweet Potato Tacos with Caramelized Onion Beer Queso
Beer Battered Broccoli Tacos with Black Bean Slaw and Jalapeno Cilantro Ranch
Ingredients
- 1/2 cup butter (1 stick)
- 1 cup hot sauce (I used Frank's Red Hot)
- 4 tsp honey
- 2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 cans jackfruit in water or brine, drained
- 2 cups cabbage slaw
- 8 corn or wheat tortillas
- 1/2 cup bleu cheese dressing
easy bleu cheese dressing
- 4 oz crumbled Gorgonzola cheese
- 1/2 cup Greek yogurt
- 2-4 tbsp buttermilk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp apple cider vinegar
- kosher salt and pepper, to taste
Instructions
- Melt butter in a medium sized skillet over medium heat, then mix in hot sauce, honey garlic powder, Worcestershire sauce, and apple cider vinegar. Stir until combined. Shred jackfruit with your hands, removing the pods, and toss into the skillet with the sauce. Lower heat, and warm gently for at least 20 minutes. You can easily forget about the jackfruit so long as you keep the heat low and it'll absorb the flavor even more intensely!
- While the jackfruit cooks, make the bleu cheese dressing. Simply stir all ingredients together and taste to adjust seasoning. I prefer a bit less milk for a chunkier dressing, but you can add more if you like it thinner.
- To assemble tacos, pile cabbage slaw on tortillas. Top with a heaping pile of jackfruit and drizzle bleu cheese dressing all over. Serve with parsley, lemon or lime wedges!
