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BBQ Pulled Jackfruit Tacos

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

A vegan take on BBQ pulled pork in a delicious Mexican style taco.

BBQ Pulled Jackfruit Tacos

 4 Soft or Hard Tacos
BBQ Pulled Jackfruit
 1 tbsp Olive Oil
 400 g Tinned Young Jackfruit
 1 medium Brown Onion, diced
 1 tsp Cumin
 ½ tsp Cayenne Pepper
 1 tsp Dried Chilli Flakes
 1 tbsp Smoked Paprika
 1 tbsp Tomato Paste
 3 drops liquid smoke (optional)
 60 ml BBQ sauce
 1 Avocado - cored, peeled & sliced
 150 g Red Cabbage
 150 g Corn Kernals - tinned or fresh
 2 Radishes - sliced
 ½ medium Capsicum - sliced
 a few Sprigs of Fresh Coriander - roughly chopped
 150 g Plain Coconut Yogurt
 1 tsp White Vinegar

Drain the jackfruit and remove any tough pieces of the core. Use your hands to pull apart to loosen into stringy pieces.


Add the oil to a pan on medium heat and add the onion, spices and chilli flakes.


Once the onion softens add the shredded jackfruit, liquid smoke, tomato paste and barbeque sauce. Cook on low heat, stirring occasionally.


Whilst the jackfruit is cooking get together all the toppings ready to fill your tacos.


Combine vinegar in a small bowl with the coconut yoghurt to make a sour cream alternative.


Warm the tacos in the microwave on high for 15-30 seconds or warm in the oven wrapped in aluminium foil on a 150 degrees for 5 Minutes


Fill your taco with the jackfruit and your desired toppings, add sliced avocado and yoghurt to finish and enjoy.

Nutrition Facts

Servings 0