BBQ Jackfruit Tacos
Young green jackfruit shreds like pulled pork when simmered and then tossed in smoky BBQ sauce, making it the base for these satisfying tacos. Pickled red onions and fresh cilantro cut through the richness of the sauce. From prep to plate, expect about 40 minutes.
Equipment
- Large skillet
- Knife
- Cutting board
- Medium mixing bowl
- Tongs
Ingredients
Jackfruit Filling:
- 2 cans young green jackfruit in brine drained and rinsed well
- 1 tbsp olive oil extra virgin preferred
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- 1 cup vegan BBQ sauce choose a smoky or spicy variety for depth
For the Tacos:
- 8 small corn tortillas warm before serving
- ½ cup red onion thinly sliced and quick-pickled
- 1 cup shredded purple cabbage for crunch and color
- ¼ cup vegan mayo or cashew crema for topping
- ¼ cup fresh cilantro roughly chopped
- 1 medium lime cut into wedges for serving
Instructions
- Drain and rinse the canned jackfruit thoroughly. Use your hands or forks to shred the jackfruit into pieces, removing any tough core or seed pods if necessary.
- Heat olive oil in a large skillet over medium heat (about 350°F / 175°C). Add shredded jackfruit and sauté for 5–7 minutes until slightly golden and dry to the touch.
- Add smoked paprika, garlic powder, and ground cumin. Stir to coat the jackfruit evenly with spices and toast for 1 minute until fragrant.
- Pour in the vegan BBQ sauce and reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until the jackfruit becomes tender and soaked in flavor.
- Meanwhile, quick-pickle the red onion: place slices in a small bowl, cover with vinegar and a pinch of sugar and salt, and let marinate while the jackfruit simmers.
- Warm the tortillas in a dry skillet or directly over a gas flame for slight charring and pliability. Keep wrapped in a clean towel.
- Assemble each taco with a generous scoop of BBQ jackfruit, a handful of shredded cabbage, a few pickled onions, a drizzle of vegan mayo or cashew crema, and a sprinkle of fresh cilantro. Finish with a squeeze of lime.
Notes
- For a spicier version, add minced chipotle in adobo along with the BBQ sauce.
- If using jackfruit from a pouch or frozen, reduce cooking time accordingly as it's often pre-shredded and seasoned.
- Jackfruit can be prepared a day ahead and reheated to enhance its flavor.
Nutrition
Calories: 511kcalCarbohydrates: 93gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 864mgPotassium: 527mgFiber: 7gSugar: 26gVitamin A: 738IUVitamin C: 20mgCalcium: 152mgIron: 2mg
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