barbacoa jackfruit taco boats with smoky roasted jalapeno peach salsa

I made little taco boats!

Somewhere in the spectrum of crispy tacos lies the taco boat. Ever seen those storebought taco bowls? Up until now, I hadn’t thought to try to incorporate them into my repertoire of taco-esque dishes, but these Barbacoa Jackfruit Taco Boats changed the narrative. Not only are they brilliantly flavored with slow-roasted chipotle jackfruit and pinto beans and a rich peach salsa drizzled atop, they’re super easy to recreate with just a few household necessities:

1. Tortillas

2. Oil

3. Aluminum foil

Don’t worry, you aren’t eating the foil. That’d be weird.

Before all else, start the peach salsa. Roast jalapenos and peaches in a 450 degree oven for 15-20 minutes, then sweat them out in a bag for a bit to make the pepper skins easier to peel. You can try to pick off some of the peach skin as well, but I found the texture of the salsa just fine with the skin, not sinewy like might be feared. Blend the roasted goodies with some honey, adobo sauce (for a bit of smoke and heat), cilantro, red onion, cider vinegar, lime juice, and garlic. Any leftovers are happily scooped by crunchy tortilla chips. Just saying.

Barbacoa is a type of slow-roasted meat, usually beef, braised with a blend of chipotle pepper and spices for a long duration. Traditionally, hours. This variation uses jackfruit, a great plant-based alternative that drinks up sauces like a dream. I’ve done jackfruit in tacos numerous times, from Buffalo Jackfruit Tacos with Bleu Cheese Dressing to Guinness Braised Jackfruit Cheddar Taquitos, and this one might be my best.

Begin with a quick saute of some onions and garlic. Next comes all the components of the sauce: brown sugar, adobo sauce, chili powder, cumin, paprika, cider vinegar, lime juice, and vegetarian beef broth. Stir everything with the aromatics, then toss with the jackfruit and pinto beans. The beans lend a bit of protein to an otherwise carb-heavy dish. Now, get your dirty paws off and let it simmer, covered, at a low heat for at the very least 15 minutes, but preferably much longer.

Taco boat time! The key to creating the needed shape? Roll up a few balls of aluminum foil. The sheets I used measured about 2 feet in length. Mush them up into a ball and rage-smack two of the sides against the counter to flatten. Let out all your fury. Set them on a baking sheet. Rub the tortillas with a bit of oil and drape them over the foil, gently pressing them against the foil to encourage the wrap to conform to the shape. As they cook, they will hug the foil more tightly.

I kept my finished taco boats vegan and pretty simple as far as toppings go: a bit of cilantro and some sliced avocado to cool the jets of the spice within the salsa and the barbacoa. Some cheddar or cotija cheese and red onion might suit your tastes. Have at them with just your hands and plow the whole thing into your maw at once, or rip off pieces of the shell and scoop up the filling in batches. Whatever the case, they’re delicious, finger-licking so, and you won’t be sad when you finish except for the fact that they’ll be gone. A romance more heartwrenching than a Nicholas Sparks flick.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Need a margarita to pair with your boats?

Spicy Pineapple Ginger Margarita

Strawberry Chamomile Margarita

barbacoa jackfruit taco boats with smoky roasted jalapeno peach salsa

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Slow simmered barbacoa-style jackfruit and pinto beans served up in a crispy homemade taco shell bowl.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 4 bowls

Ingredients

  

• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp brown sugar
• 2 tsp adobo sauce (from can chipotle peppers)
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 3 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1/2 cup vegetarian beef broth (or regular)
• 1 can jackfruit, in brine or water, drained
• 1 cup pinto beans, drained
• 4 corn or wheat tortillas
• 1 tbsp olive oil
• avocado slices and chopped cilantro, to serve

roasted jalapeno peach salsa

• 2 peaches, quartered
• 2 jalapenos
• 1 tbsp + 2 tsp honey, divided
• 1 tsp adobo sauce
• 1/3 cup cilantro
• 1/2 red onion
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 2 cloves garlic
• 1/4 tsp kosher salt, or to taste

Instructions

 

• Preheat oven to 450 degrees. Lay peach quarters (with pits removed) and jalapenos across a baking sheet. Drizzle with 1 tbsp honey. Roast 15-20 minutes, turning once, until jalapenos are charred all over and peaches are tender. Remove from oven and place both into a ziptop bag. Let sit about 10 minutes to sweat and cool.
• Reduce oven temperature to 425 degrees.
• Peel jalapenos and peaches (the latter as best you can, you probably won't get all of the skin off without sacrificing some of the juicy interior). Place into a food processor along with 2 tsp of honey and the rest of the ingredients under "Roasted Jalapeno Peach Salsa" tab. Whip until only fine chunks of each ingredient remain, about 1 minute. Pour into an airtight jar or container and refrigerate until ready to eat. Or snack on it with some tortilla chips as you cook.
• Heat 2 tbsp olive or avocado oil over medium heat. Saute onion and garlic for 3-4 minutes until fragrant. Stir in adobo sauce, brown sugar, chili powder, cumin, paprika, cider vinegar, and lime juice. Toss in jackfruit and pinto beans until well coated. Pour in beef broth and bring to a simmer, then lower the heat until the liquid just barely moves. Cook, covered, at least 15 minutes, but preferably 30 and even as much as an hour. Check moisture level and stir every so often, adding 2-4 tbsp broth or water as needed.
• Prepare the tortilla bowls. Rip 4 sheets of aluminum foil about 24 inches long. Ball each piece of foil tightly, then knock against the counter to flatten two of the sides. Set the balls onto a baking sheet.
• Microwave tortillas about 15 seconds to make them more pliable. Brush each with olive oil on both sides. Drape over the aluminum foil balls, pressing into the tortilla gently to create a more bowl-like shape. Bake for 10-12 minutes until crispy. They will continue to crisp out of the oven as well!
• To assemble the bowls, spoon barbacoa jackfruit into each. Arrange avocado slices along the perimeter and top with chopped cilantro and a hefty spoonful or three of peach salsa.