buffalo jackfruit tacos with bleu cheese dressing__________________________________A combo worthy of any gameday! And it's vegetarian!
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!