Get ready for a plant-based twist on a classic favorite with these mouthwatering vegan jackfruit tacos. Packed with tender canned young jackfruit and smothered in savory and tangy BBQ sauce, these tacos are then topped with fresh lettuce, crunchy red cabbage, creamy avocado, and a vegan garlic sauce. It’s a flavor explosion that will leave you craving more!
Why This Recipe Works
We just can’t get enough of these vegan tacos filled with tangy BBQ jackfruit, crunchy lettuce, and a heavenly vegan garlic sauce. Trust me, these jackfruit tacos are about to become your new obsession!
If you haven’t tried pulled jackfruit yet, you really have to these jackfruit tacos. Canned young jackfruit is the star ingredient in this recipe.
It has a unique texture that mimics pulled meat when being cooked. It’s tender and slightly chewy. Canned jackfruit has a very neutral taste on its own and it absorbs marinades and sauces very well.
When combined with smoky and tangy BBQ sauce, cumin, and smoked paprika powder, the jackfruit transforms into a mouthwatering vegan alternative to traditional meat fillings. Liquid smoke gives it its characteristic smoky taste.
To complete the taco experience, I served the jackfruit on warm tortillas and topped it off with crisp lettuce, vibrant red cabbage, creamy avocado, and a homemade vegan garlic sauce. The sauce is the perfect balance of creamy, garlicky, and slightly tangy, bringing a burst of flavor to each bite. Green and yellow chilis add some nice spiciness.
All in all, the vegan jackfruit tacos come together in just 30 minutes making them a great meal for weeknights. The recipe is super versatile and you can easily adjust the spiciness to your personal liking and also choose your favorite toppings.
Trust me, this recipe will even impress meat-eaters! So grab your tortillas and get ready for a flavor explosion!
Ingredients & Substitutions
- Jackfruit – you need young green jackfruit in brine or water for this recipe. Don’t use canned jackfruit in syrup! The recipe only works with young green jackfruit as it has a unique texture.
- Tortillas – I used soft tortillas but you could also use taco shells.
- Coconut Yogurt – make sure it’s unsweetened. You could also use unsweetened soy yogurt.
- BBQ Sauce – use a vegan brand.
- Corn – frozen or canned.
- Liquid Smoke – it gives the jackfruit a smokey taste. I usually order it online. It lasts forever!
- Maple Syrup – it adds the perfect amount of sweetness. You could replace it with agave.
How to Make This Recipe
1. Step: Drain and rinse the jackfruit.
2. Step: Remove the core and shred it with a fork.
3. Step: In a large pan, heat some oil.
4. Step: Cook the onions for about 3 minutes or until translucent. Add the garlic and cook for 1 more minute.
5. Step: Add the jackfruit and cook for 1 minute on medium heat.
6. Step: Add the BBQ sauce, the smoked paprika powder, the cumin, the maple syrup, and the juice of half a lime.
7. Step: Stir well.
8. Step: Cook for 10 minutes on medium heat. Stir every few minutes.
9. Step: In the meantime, make the yogurt sauce. Combine the plant-based yogurt with the minced garlic and season with salt and pepper.
10. Step: Warm the tortillas or taco shells according to the package directions.
11. /12. Step: Fill the tortillas with lettuce, red cabbage, pulled jackfruit, corn, and avocado.
13. Step: Add the garlic sauce, a squeeze of lime juice, and the chopped cilantro on top. If you want you could also add some chilis. Enjoy!
Tips & Tricks
- You could either use tortillas or hard shell tacos for this recipe depending on your personal liking.
- I usually use store-bought vegan BBQ sauce for this recipe. But you could also make your own.
- The filling also works great in a tortilla wrap.
Storing
Stored in an airtight container in the fridge, the pulled jackfruit and the vegan garlic sauce will last 3 to 4 days. The lettuce and red cabbage will also stay fresh for a few days in an airtight container.
Freezing
Pulled jackfruit freezes really! Simply place it in an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to use it, thaw it in the refrigerator overnight before reheating it.
Frequently Asked Questions
Where Do I Find Jackfruit?
I usually buy mine in our local Asian grocery store. You could also check the canned goods aisle or the health food section of your local grocery store. Or you could just order it online.
What Kind of Jackfruit Do I Need?
Make sure to use young green jackfruit in brine or water for this recipe. Don’t use canned jackfruit in syrup!
Also don’t buy frozen or canned ripe jackfruit. It doesn’t work in this recipe as it’s soft and can’t be shredded.
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I Love To Hear From You
I hope you like these jackfruit tacos as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Jackfruit Tacos
Ingredients
For the jackfruit pulled "pork":
- 2 20 oz cans young green jackfruit in brine or water
- 1 red onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 2 teaspoons paprika powder
- 1/2 teaspoon smoked paprika powder
- 1 teaspoon maple syrup
- 3/4 cup BBQ sauce
- 1 pinch red pepper flakes
- 1/2 teaspoon liquid smoke
For the tacos:
- 6 small tortillas
- romain lettuce, chopped
- red cabbage, cut into thin strips
- 1/2 avocado, cut into thin strips
- 3/4 cup corn
- chilis, cut into rings (optional)
- 1/2 cup cilantro, chopped
For the garlic sauce:
- 1 cup unsweetend coconut or soy yogurt
- 1 large clove of garlic, minced
- salt, to taste
- black pepper, to taste
Instructions
- Drain and rinse the jackfruit. Remove the core and shred it with a fork.
- In a large pan, heat some oil. Cook the onion for about 3 minutes or until translucent. Add the garlic and cook for 1 more minute.
- Add the jackfruit and cook for 1 minute on medium heat. Add the BBQ sauce, the smoked paprika powder, the cumin, the maple syrup, and the juice of half a lime.
- Stir well. Cook for 10 minutes on medium heat. Stir every few minutes.
- In the meantime, make the yogurt sauce. Combine the plant-based yogurt with the minced garlic and season with salt and pepper.
- Warm the tortillas or taco shells according to the package directions
- Fill the tortillas with lettuce, red cabbage, pulled jackfruit, corn, and avocado.
- Add the garlic sauce, a squeeze of lime juice, and the chopped cilantro on top. If you want you could also add some chilis. Enjoy!
Notes
- You could either use tortillas or hard shell tacos for this recipe depending on your personal liking.
- Make sure to use young green jackfruit in brine or water for this recipe. Don’t use canned jackfruit in syrup!
- I usually use store-bought vegan BBQ sauce for this recipe.
- For the garlic sauce, I recommend using unsweetened coconut or soy yogurt.
- I usually buy canned jackfruit in our local Asian grocery store. You could also check the canned goods aisle or the health food section of your local grocery store. Or you could just order it online.
Kayla
THIS RECIPE IS A WINNER!! I made it for my family and it was loved all around, so savory and yummy and easy to make! Followed it exactly and it’s a keeper!