Crockpot Beef Barbacoa Tacos Recipe
Crockpot Beef Barbacoa Tacos sound like a fiesta, but guess what? We’re keeping it vegan and just as mouthwatering. Imagine tender, smoky jackfruit or mushrooms slow-cooked with bold spices that would make any carnivore jealous. This recipe saves your time and sanity, while delivering a flavor-packed punch perfect for taco night. It’s a guilt-free, plant-powered twist that’s quick to prep and effortless to cook. Trust me, your taste buds won’t miss the meat one bit—only the bold, rich flavors and that satisfying taco crunch you crave every time. Ready for a taco party that’s actually healthy?
4.1-mini
Crockpot Beef Barbacoa Tacos Recipe
A fuss-free, vegan Crockpot jackfruit “beef” barbacoa taco recipe brimming with smoky, tangy flavor and vibrant toppings.
Ingredients
Method
- Combine shredded jackfruit, sliced onion, garlic, chipotle pepper, adobo sauce, spices, broth, and lime juice in Crockpot.
- Stir well so jackfruit absorbs the spice blend evenly.
- Cook on low for 6–8 hours (or high for 4 hours) until “meat” becomes tender and flavor-packed.
- Adjust seasoning with salt and pepper; stir to distribute juices.
- Warm tortillas in a skillet or microwave until pliable.
- Assemble tacos by piling barbacoa onto tortillas and topping with avocado, cilantro, lime, vegan cheese, and onion.
- Serve immediately, letting guests customize their own.
Notes
Nutritional Values (Per Serving | 2 tacos)
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin C: 60%
- Iron: 18%
- Calcium: 10%
- Vitamin A: 20%
- Potassium: 12%
Additional Notes/Tips to Enhance Flavor
- Double the chipotle peppers for extra heat and smoky depth.
- Add diced mango or pineapple for a sweet-heat contrast.
- Use gluten-free tortillas to keep it allergy-friendly.
- Store leftovers in the fridge for up to 4 days—or freeze for craving rescues.
- Top with pickled jalapeños to up the sass factor.
