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tacos filled with pulled jackfruit, lettuce, and corn on a wooden board

Jackfruit Tacos

These jackfruit tacos are the ultimate comfort food! The tacos are so delicious, completely vegan, and ready in only 30 minutes! 
Course Entrée, Main Course
Cuisine American, Mexican
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 tacos
Calories 197kcal
Author Sina


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


  • 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! 


  • 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


Calories: 197kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 772mg | Potassium: 137mg | Fiber: 2g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 1mg