These jackfruit tacos are the ultimate comfort food! The tacos are so delicious, completely vegan, and ready in only 30 minutes!
Have you heard of pulled jackfruit or jackfruit pulled “pork” yet? It’s a vegan version of pulled pork that is made with canned young jackfruit as a base. It’s soooo good and it’s the perfect filling for these tacos!
Why This Recipe Works
Canned young green jackfruit serves as the perfect vegan meat alternative in this recipe. It has a very neutral taste and soaks up marinades and sauces very well. Its texture is very similar to pulled pork, just not as chewy.
BBQ sauce, smoked paprika powder, and cumin provide the jackfruit with lots of flavor. Liquid smoke gives it its characteristic smoky taste.
Lettuce and red cabbage are the perfect fresh and crunchy base for these tacos. Green and yellow chilis add some nice spiciness.
And don’t forget the creamy avocado and the easy garlic yogurt sauce that work as the mild counterpart of the chilis.
What Goes Into This Recipe
- Jackfruit – you need young green jackfruit in brine or water for this recipe. Don’t use canned jackfruit in syrup!
- Tortillas – I used soft tortillas but you could also use taco shells.
- Coconut Yogurt – make sure it’s unsweetened.
- BBQ Sauce – use a vegan brand.
- Liquid Smoke – it gives the jackfruit a smokey taste. I usually order it online. It lasts forever!
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!
Recipe Notes
- 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.
- For the garlic sauce, I recommend using unsweetened coconut or soy yogurt.
- The filling also works great in a tortilla wrap.
FAQs
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.
Related Jackfruit Recipes:
- Vegan Pulled Pork Wrap with Avocado
- 10 Amazing Jackfruit Recipes
- Jackfruit Pulled Pork Sandwiches
- Jackfruit Buffalo Dip
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 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.
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