Crockpot Beef Barbacoa Tacos Recipe
A fuss-free, vegan Crockpot jackfruit “beef” barbacoa taco recipe brimming with smoky, tangy flavor and vibrant toppings.
Ingredients
- 2 cans 20 oz each young green jackfruit in brine, drained and shredded
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 2 tbsp adobo sauce from chipotle can
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1 cup vegetable broth
- 2 tbsp lime juice
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Toppings: sliced avocado chopped cilantro, lime wedges, vegan cheese, diced red onion
Instructions
- 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.