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–+ servings

Pulled Jackfruit Tacos

These Pulled Jackfruit Tacos are saucy, smoky, and full of bright fresh toppings, with tender shredded jackfruit cooked in barbecue sauce, warm spices, and a little orange zest for a simple plant-based taco night.
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Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Keyword: BBQ Jackfruit, Easy Taco Dinner, Jackfruit Tacos, Plant-Based Tacos, Pulled Jackfruit Tacos, Vegan Tacos, Vegetarian Tacos
Servings: 6 servings
Calories: 315kcal

Equipment

  • Large mixing bowl
  • Two forks
  • Large saucepan
  • Skillet
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Citrus zester

Ingredients

Jackfruit Filling

  • 2 14-ounce cans jackfruit in brine drained and rinsed
  • 2 Tbsp extra virgin olive oil
  • 1 small yellow onion finely chopped, about 1 1/2 cups
  • 2 cloves garlic minced
  • 1 jalapeño seeded and finely chopped, optional
  • 3/4 cup barbecue sauce store-bought or homemade
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp paprika smoked or regular
  • 1/2 tsp kosher salt
  • 1 tsp orange zest finely grated

To Serve

  • 10-12 6-inch corn tortillas
  • 1 ripe avocado thinly sliced
  • 4 radishes thinly sliced
  • 1/3 cup cilantro leaves roughly chopped
  • 1/3 cup red cabbage shredded
  • 1/3 cup corn kernels canned, frozen and defrosted, or fresh from the cob
  • 1/4 cup sour cream optional; use dairy-free sour cream if needed
  • 1 lime cut into wedges

Instructions

  1. Place the drained jackfruit in a large bowl. Using your fingers or two forks, break the chunks apart into shredded pieces.
  2. Heat the olive oil in a large saucepan over medium heat.
  3. Add the onion and cook until translucent, about 5 minutes.
  4. Add the garlic and jalapeño, if using, and cook for about 1 minute, until fragrant.
  5. Add the shredded jackfruit to the pan and stir well so it mixes with the onion and garlic.
  6. Add the barbecue sauce, cumin, oregano, coriander, paprika, and kosher salt.
  7. Stir until the jackfruit is evenly coated with the sauce and spices.
  8. Cook for 4 to 5 minutes, until the jackfruit is browned in spots and slightly crisped around the edges.
  9. Fold in the finely grated orange zest.
  10. Warm the corn tortillas in a separate lightly oiled skillet.
  11. Add a generous spoonful of cooked jackfruit to the center of each warm tortilla.
  12. Top with avocado, radishes, cilantro, red cabbage, corn, and sour cream if using.
  13. Serve right away with lime wedges for squeezing over the tacos.

Notes

Use jackfruit packed in brine, not syrup, so the filling stays savory.
Shredding the jackfruit before it goes into the pan helps it soak up the barbecue sauce and spices more evenly.
Cook the jackfruit until it browns slightly around the edges. Those crisp little bits give the tacos a more satisfying pulled texture.
The orange zest adds a small bright note that balances the smoky barbecue sauce and warm spices.
For a fully vegan version, use dairy-free sour cream or leave it out completely.
Warm the tortillas just before serving so they stay soft and flexible.

Nutrition

Calories: 315kcal | Carbohydrates: 52g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 790mg | Potassium: 520mg | Fiber: 9g | Sugar: 13g | Vitamin A: 950IU | Vitamin C: 38mg | Calcium: 120mg | Iron: 3mg