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If you're in search of a dish that tantalizes the taste buds while offering a fun and interactive dining experience, look no further than Mini BBQ Jackfruit Nacho Boats. This innovative recipe takes the classic nacho concept and elevates it with a unique twist—smoky, succulent jackfruit that mimics the texture of pulled pork. These nacho boats are not only an eye-catching addition to your table but also an enticing option for both plant-based eaters and meat lovers alike.

Mini BBQ Jackfruit Nacho Boats

Elevate your snack game with Mini BBQ Jackfruit Nacho Boats! Perfect for a fun and interactive dining experience, these delicious boats feature seasoned jackfruit, reminiscent of pulled pork, nestled in crispy corn tortillas. Ideal for plant-based lovers and meat eaters alike, each bite bursts with flavor. Easy to make, nutritious, and customizable with your favorite toppings, they’re perfect for gatherings or cozy nights in. Discover this innovative recipe and impress your guests today!
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Ingredients
  

2 cans of young green jackfruit in brine, drained and rinsed

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

8-10 small corn tortillas

1 cup shredded cheese (or dairy-free cheese for a vegan option)

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1/2 cup diced tomatoes

1/2 cup sliced jalapeños (optional)

1 avocado, diced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare the Jackfruit:

    - In a large skillet, heat the olive oil over medium heat. Add the drained jackfruit and cook for about 5 minutes until it begins to brown.

      - Using two forks, shred the jackfruit into pieces, mimicking pulled pork.

        - Add smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well and cook for another 2-3 minutes.

          - Pour in the BBQ sauce, stirring to coat the jackfruit thoroughly. Let it simmer on low for about 10 minutes until heated through and flavorful.

            Prepare the Tortilla Boats:

              - Preheat your oven to 375°F (190°C).

                - Lightly grease a baking sheet. Take each tortilla and cut them in half. Shape each half into a boat and place them on the baking sheet. You can use a muffin tin for more structure if desired.

                  - Bake the tortilla halves in the preheated oven for about 8-10 minutes or until they are crispy and golden.

                    Assemble the Nacho Boats:

                      - Once the tortilla boats are ready, remove them from the oven. Start layering by adding a spoonful of shredded BBQ jackfruit into each tortilla boat.

                        - Top with black beans, corn, diced tomatoes, and cheese. If desired, add sliced jalapeños for an extra kick.

                          - Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

                            Finishing Touches:

                              - Remove from the oven and let cool slightly. Top each nacho boat with diced avocado and chopped fresh cilantro.

                                - Serve with lime wedges on the side for an added zing.

                                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6