Vegan pulled jackfruit tacos are delicious, easy, and quick to make! The BBQ-jackfruit only needs 5 ingredients and 20 minutes to make.
Jackfruit turns into a shredded meat texture similar to pulled pork, absorbs all the delicious BBQ-flavors and is simply perfect on tacos. Add your favorite toppings and enjoy!
I recently published a recipe for pulled jackfruit burgers. They are cozy, comforting, and oh soooo tasty! So there had to be a pulled jackfruit taco recipe on the blog as well.
Btw, if you want to know more about jackfruit and how it tastes, check out my article Vegan Pulled Jackfruit.
Recipe BBQ Jackfruit Tacos
The key ingredient is jackfruit. Rinse canned jackfruit (in water or brine, NOT syrup). Slice the pieces from the tough core to the outer edge to get as close to a ‘pulled texture’ as possible.
Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes.
Add jackfruit, ketchup, BBQ sauce, and apple juice and stir to combine. Cover and cook for 10 minutes while maintaining a gentle simmer.
While the jackfruit cooks, prepare the rest of the ingredients. Dice cucumber and tomatoes.
Prepare the sriracha mayonnaise as well as the curry hummus. I simply mix 1 cup original hummus with 2 teaspoons of curry powder. But of course you can also just buy curry hummus at the store.
As soon as the jackfruit is tender, mash it with a fork. When all the jackfruit is broken into shreds, taste and adjust the sauce. At this point you can thin it with a little water if it seems dry or cook the sauce longer if too thin. For tacos, I prefer the pulled jackfruit not too moist.
To assemble the tacos, top the warmed flour tortillas with hummus, pulled jackfruit, diced tomatoes and cucumber, and a dollop of sriracha mayo.
Enjoy the tacos!
Want to know more about jackfruit - how it tastes and how else you can use pulled BBQ jackfruit? See my article Easy Vegan Pulled Jackfruit
More recipes with pulled jackfruit
Make BBQ pulled jackfruit burgers with red cabbage slaw and quick pickled onions.
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Vegan Pulled Jackfruit Tacos (with 5-ingredient BBQ-jackfruit)
Ingredients
Pulled BBQ Jackfruit:
- 2 cans (14oz/400g each) green jackfruit in brine (not sweet, see note below)
- 1 medium onion
- ⅓ cup (80 g) ketchup
- ⅓ cup (80 g) BBQ sauce
- ⅔ cups (160 g) apple juice (use water for reduced sweetness)
- oil
For serving:
- 12 small flour tortillas (5”/13cm), warmed
- ½ cucumber, diced (about 1 cup)
- 2 tomatoes, diced (about 1 cup)
- 1 cup curry hummus (see note if you only have plain)
Sriracha Mayo:
- ⅓ cup (80 g) vegan mayonnaise
- 1 ½ tablespoons sriracha
Instructions
- Drain 2 cans jackfruit and rinse the jackfruit pieces. Slice the pieces from the tough core to the outer edge to get as close to a ‘pulled texture’ as possible. Remove the seeds if desired (I did not).
- Thinly slice the onion. Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes.
- Add jackfruit, ketchup, BBQ sauce, and apple juice and stir to combine.
- Cover and cook for 10 minutes while maintaining a gentle simmer. Meanwhile prepare the rest of the ingredients for serving (dice veggies).
- Mash the jackfruit with a fork. When all the jackfruit is broken into shreds, taste and adjust the sauce. At this point you can thin it with a little water if it seems dry or cook the sauce if it is still too thin.
- Assemble tacos: Top warmed tortillas with hummus, pulled jackfruit, diced tomatoes and cucumber, and sriracha mayo.
- Store leftovers – if any – according to instructions in the notes.
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