These barbecue jackfruit tacos are smoky and sweet, with a pulled pork texture that might just be mistaken for the real thing. Add your favourite toppings and dig in!
Jackfruit is a large, tropical fruit native to Southeast Asia. The interesting thing about jackfruit is that it can be eaten both ripe or unripe, with different textures and flavours at each stage. Ripe jackfruit is soft, juicy, and has a tropical flavour similar to mango or pineapple.
When unripe, jackfruit has a meaty, fibrous texture that makes it an excellent substitute for pulled pork or chicken in dishes like these jackfruit tacos. And, like tofu, it also takes on the flavors of whatever spices or sauces it is cooked with.
Basically, jackfruit is about to become your new favourite meat substitute!
Why You’ll Love This Jackfruit Tacos Recipe
- Tacos with a twist . While I love tacos with Tex-Mex flavours like my vegan birria tacos and sweet potato and black bean tacos , these jackfruit tacos have a Southern BBQ twist that makes them a great way to jazz up your Taco Tuesday routine!
- Perfect way to use jackfruit . If you’re new to cooking with jackfruit, this easy vegan taco recipe is a great way to get started.
- Quick and easy . These jackfruit tacos take just 10 minutes of prep time and 20 minutes of cooking, which means dinner’s on the table lightning fast. If you’re looking for vegan meals for busy weeknights, these tacos are perfect!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened jackfruit in water – Drain off the liquid before using the jackfruit in this recipe.
- Olive oil
- Onion – Yellow, white, or red onion will all work in these tacos.
- Garlic
- BBQ seasonings – Ground cumin, cinnamon, garlic powder, sweet paprika, and black pepper add depth and flavor; salt is also key, while brown sugar brings just the right amount of sweetness.
- Barbecue sauce – Use your favourite. I love my roasted strawberry barbecue sauce in this recipe.
- Sriracha – You can use more or less, depending on your heat preference.
- Water
- Lime juice
For Serving:
- Taco shells or tortillas – You can also use lettuce leaves to make jackfruit taco wraps.
- Toppings – Avocado, cilantro, pickled red onion, and lime wedges.
Where Can I Buy Jackfruit?
Canned jackfruit is popping up at more and more grocery stores! Some stores may also sell it in pouches, which you can also use in this recipe—just make sure it’s unflavoured. If you can’t find jackfruit locally, you can buy it online.
How to Make Jackfruit Tacos
- Prepare . Empty the jackfruit cans into a colander and rinse it well. Separate it into shreds and discard any parts that are hard.
- Cook the aromatics . In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 4 minutes, or until it’s softened. Stir in the garlic and cook for 30 seconds, or until fragrant.
- Add the spices and jackfruit . Stir in the spices, followed by the jackfruit. Continue to stir until it’s evenly coated in the spices.
- Simmer . Stir in the barbecue sauce, sriracha, water, and lime juice. Once the mixture comes to a simmer, reduce the heat to low, cover, and cook for 15 minutes, stirring every 5 minutes.
- Serve . Let the jackfruit cool a bit, then divide it into the taco shells or tortillas and add your desired toppings.
Tips for Success
- Don’t buy fresh jackfruit . It’s likely that it will be ripe, which means it won’t have the same meaty texture and neutral flavour. If you do decide to use fresh, make sure it is labeled as green, young, or unripe.
- Make sure your jackfruit is canned in water . Jackfruit can also be canned in syrup, but this isn’t the kind we want for these jackfruit tacos! It’s sweet and soft, more like a dessert.
- Add more liquid if needed . If, when you’re stirring the jackfruit, you notice that the liquid has mostly cooked off, add 1/4 cup more water. Scrape off any browned bits at the bottom of the pan when you add the water.
More Topping Ideas
- For a creamy element, add some vegan sour cream or cashew cream on top of the tacos.
- Add some healthy coleslaw for added crunch and freshness.
- Top with strawberry salsa or mango salsa for even more flavour.
Serving Suggestions
You can pair these jackfruit tacos with Tex-Mex dishes like black bean avocado and corn salad and grilled Mexican street corn , or with sides that go with Southern barbecue like creamy vegan mac and cheese .
How to Store Leftovers
Leftover jackfruit taco filling can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply warm in a skillet over medium heat until heated through or warm in the microwave.
Can I Freeze This Recipe?
To freeze jackfruit taco filling, store it in a freezer-safe container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat according to the instructions above.
More Vegan Taco Recipes
- BBQ Chickpea Tacos with Kale Cabbage Slaw
- Breakfast Tacos with Avocado Pico De Gallo Salsa
- The Best Vegan Tacos
- Crispy Cauliflower Tacos with Chipotle Crema
Ingredients
- 2 (20-ounce) cans unsweetened jackfruit in water , drained (2 500g cans)
- 1 tablespoon olive oil
- 1 small onion , minced
- 2 garlic cloves , minced
Spices:
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon garlic powder
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar
- ¼ teaspoon black pepper
- ⅓ teaspoon salt
- ¾ cup barbecue sauce , 187g
- 1 teaspoon sriracha
- ½ cup water , 115g
- 1 tablespoon lime juice
For serving:
- 10 taco shells or tortillas
- 1 avocado , sliced
- ⅓ cup cilantro leaves
- 1 pickled red onion* , see notes
- 1 lime , quartered
Instructions
- Place jackfruit into a colander and wash thoroughly under running water. Let it drain.
- Using your hands, separate every piece into shreds and remove any hard parts.
- In a large skillet, heat olive oil over medium heat. Add minced onion and sauté for 4 minutes until onion becomes soft and translucent. Add minced garlic, stir and heat for 30 seconds.
- Add spices and stir to combine.
- Add shredded jackfruit and stir until it’s covered in spices evenly.
- Add barbecue sauce and sriracha along with water and lime juice. Stir and bring to a simmer.
- Reduce the heat to low, cover and cook for 15 minutes. Stir every 5 minutes and check if it’s not too dry and doesn’t stick to the pan. If needed add ¼ cup more water.
- Let it cool slightly before serving.
- Serve in heated taco shells or tortillas, with sliced avocado, cilantro leaves and pickled onions.
Notes
- For pickled onions, slice 1 red onion thinly and place into a jar. In a small saucepan, bring to a simmer ⅓ cup water (80g), ½ cup apple cider vinegar (112g), ½ teaspoon salt and 1 tablespoon sugar. Pour over the onion and let sit for at least 30 minutes.
- To store : Leftover jackfruit taco filling can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply warm in a skillet over medium heat until heated through or warm in the microwave.
- To freeze : Store in a freezer-safe container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat according to the instructions above.
Jackfruit Tacos
Ingredients
- 2 (20-ounce) cans unsweetened jackfruit in water drained (2 500g cans)
- 1 tablespoon olive oil
- 1 small onion minced
- 2 garlic cloves minced
Spices:
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon garlic powder
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar
- ¼ teaspoon black pepper
- ⅓ teaspoon salt
- ¾ cup barbecue sauce 187g
- 1 teaspoon sriracha
- ½ cup water 115g
- 1 tablespoon lime juice
For serving:
- 10 taco shells or tortillas
- 1 avocado sliced
- ⅓ cup cilantro leaves
- 1 pickled red onion* see notes
- 1 lime quartered
Instructions
- Place jackfruit into a colander and wash thoroughly under running water. Let it drain.
- Using your hands, separate every piece into shreds and remove any hard parts.
- In a large skillet, heat olive oil over medium heat. Add minced onion and sauté for 4 minutes until onion becomes soft and translucent. Add minced garlic, stir and heat for 30 seconds.
- Add spices and stir to combine.
- Add shredded jackfruit and stir until it’s covered in spices evenly.
- Add barbecue sauce and sriracha along with water and lime juice. Stir and bring to a simmer.
- Reduce the heat to low, cover and cook for 15 minutes. Stir every 5 minutes and check if it’s not too dry and doesn’t stick to the pan. If needed add ¼ cup more water.
- Let it cool slightly before serving.
- Serve in heated taco shells or tortillas, with sliced avocado, cilantro leaves and pickled onions.
Notes
- For pickled onions, slice 1 red onion thinly and place into a jar. In a small saucepan, bring to a simmer ⅓ cup water (80g), ½ cup apple cider vinegar (112g), ½ teaspoon salt and 1 tablespoon sugar. Pour over the onion and let sit for at least 30 minutes.
- To store : Leftover jackfruit taco filling can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply warm in a skillet over medium heat until heated through or warm in the microwave.
- To freeze : Store in a freezer-safe container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat according to the instructions above.
Nutrition
Jackfruit Tacos https://jessicainthekitchen.com/jackfruit-tacos/ December 29, 2023
Whether you’re new to the plant-based lifestyle or just want to up your ingredient game, these are the best vegan dairy substitutes !
Things have changed a lot since I first became a vegan. It used to be hard to find vegan cheeses at the grocery store and your choices for plant milk were soy and almond. Now there are seemingly endless options—but the downside is that this can make it hard to decide which ones to buy!
These are the best vegan dairy substitutes I’ve found for cooking, snacking, drinking, baking, and more.
The Best Vegan Milk Substitutes
Milk is one of the easiest dairy items to substitute, and this is definitely where you have the best vegan options.
Oat Milk
Oat milk came out of nowhere a few years ago to rank as one of the most popular vegan milk substitutes. It has more fiber than almond milk and, surprisingly, more protein. It also has a creamier consistency than almond milk, along with a slightly sweet, oatmeal-like flavour.
Made by blending oats with water and then straining the mixture, oat milk’s thickness and richness make it an ideal substitute for cow’s milk in lattes and other coffee drinks, as well as in baking, where it adds moisture to cakes and breads.
You can find oat milk just about everywhere these days, from grocery store shelves to your favourite coffee shops, and it’s also one of the easiest plant milks to make at home! Here’s how to make oat milk .
Coconut Milk
Coconut milk is another excellent vegan-friendly dairy substitute. Derived from the flesh of mature coconuts, this milk alternative delivers a rich and creamy texture that makes it a top choice for curries, smoothies, and even dairy-free ice cream. Its tropical flavour can add a unique twist to your dishes, too, although this can also be a downside—sometimes you don’t want that flavour!
You can purchase coconut milk in refrigerated or aseptic cartons, which is usually closer to the consistency of other plant-milks, or go for the good stuff—the canned full-fat coconut, which is the best substitute for whole milk, half-and-half, and heavy cream.
Soy Milk
Soy milk is perhaps one of the most well-known and widely consumed vegan dairy substitutes. Made from soaking, grinding, and then filtering soybeans, soy milk is a nutritious alternative that closely mimics the texture and taste of cow’s milk. Its naturally creamy consistency makes it a versatile choice, suitable for everything from your morning cup of coffee to your favourite baking recipes.
Nutritionally speaking, soy milk stands out as it’s the only plant milk that can compete with cow’s milk in terms of protein content. Although it depends on the exact brand, the average soy milk contains 8 grams of protein per cup. Use it in your morning smoothies for an extra boost of protein!
The Best Vegan Cheese Substitutes
Cheese is a tough food item to substitute, and for many vegans, it’s the one thing they miss most in their diets. Fortunately, there are now many vegan cheese options on the market that can satisfy your craving for something cheesy!
Nutritional Yeast
Consider this the classic! Nutritional yeast is a popular vegan option for those looking to add a cheesy flavour to their dishes and it’s been used for decades. Made from deactivated yeast , this ingredient is a great source of essential vitamins and minerals , including B vitamins, folic acid, and zinc.
While nutritional yeast doesn’t replicate the texture of traditional cheese in any way, shape, or form, it does add a delicious nutty and savory taste to dishes like vegan mac and cheese . It’s also a versatile ingredient that can be sprinkled on top of salads or stirred into soups and sauces for a little bit of cheesiness.
Cashew Cheese
Cashews are the secret ingredient behind many vegan cheese recipes, as they have a creamy texture when blended with water. Cashew cheese is one of the closest substitutes to traditional cheese in terms of both taste and texture. You’ll find it in my vegan cheese sauce , and it’s also the base of many store-bought spreadable and sliceable cheeses.
Often, cashews are combined with nutritional yeast to make vegan cheese, as in my vegan Parmesan .
Coconut Milk Cheese
Another dairy-free cheese substitute is vegan coconut milk cheese. Made by combining coconut milk with thickening agents like agar-agar or cornstarch, this vegan alternative can be sliced and melted just like traditional cheese. It sometimes has a subtle coconut flavour that works well in both sweet and savory dishes.
The creaminess of coconut milk is what makes it stellar for making vegan cheeses. It can be used to make both firm cheeses and soft spreads.
The Best Vegan Butter Substitutes
Butter is a staple in many traditional recipes, but thankfully, there are plenty of vegan alternatives, both store-bought and items you have in your pantry already.
Coconut Oil
Coconut oil is an excellent substitute for butter. Although it doesn’t have the same melting point, coconut oil is solid when chilled and liquid when heated, which gives it similar properties to butter in baked goods. Before store-bought butter substitutes were widely available, coconut oil was my favourite for baking!
Other Liquid Oils
If you’re looking for a more neutral-flavoured option, you can also use liquid oils like olive oil or canola oil as substitutes for butter. If, for example, a recipe calls for sautéing a vegetable in a tablespoon of butter, you can simply use olive oil, avocado oil, or another oil you have on hand instead.
When using liquid oils in place of butter for baking, keep in mind that they have a higher water content, so the texture and consistency of your recipe may be slightly different.
Vegan Buttery Spread
There are also many vegan buttery spreads available on the market (or you can make your own vegan butter !). These products are specifically designed to mimic the taste and consistency of traditional butter and can be used in a 1:1 ratio in most recipes. Just be sure to choose a product made from plant-based sources like coconut oil or avocado oil, rather than margarine, which can contain dairy-derived ingredients.
More Vegan Dairy Substitutes
Here are a few more vegan dairy substitutes to add to your table.
Buttermilk
Making your own vegan buttermilk at home is a simple and straightforward process. My vegan buttermilk recipe creates a tangy, creamy liquid that closely resembles the taste and texture of traditional buttermilk.You can use it in a variety of baked goods, including pancakes, muffins, and cakes to add a moist, tender crumb.
Heavy Cream
While there are some commercially-made vegan heavy creams these days, I like to use my homemade heavy cream substitute or full-fat coconut milk. Both add a rich, creamy texture to soups, sauces, and desserts. For vegan whipped cream, try my cashew whipped cream or coconut whipped cream .
Cream Cheese
Vegan cream cheese is now widely available in grocery stores, and I love using it in pumpkin cream cheese muffins and vegan cream cheese frosting . But when I want cream cheese on a bagel, this homemade vegan cream cheese recipe is my go-to. It’s rich and creamy, with just the right amount of tanginess.
Yogurt
There are store-bought vegan yogurts made with almonds, cashews, coconut, soy, and more. Unfortunately, some have quite a bit of added sugar, so be sure to read the label and make sure the plant yogurt you buy meets your needs—or make your own vegan yogurt .
Sour Cream
There are a few different brands of plant-based sour cream at the grocery store these days, or you can make your own vegan sour cream with cashews as the base. This tangy, creamy mixture can be used as a topping for tacos or baked potatoes, mixed into dressings and dips, or added to soups and stews for extra richness.
More Vegan Guides
- Is Bread Vegan?
- What Is Aquafaba?
- Surprising Foods That Are NOT Vegan
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- Health Benefits of a Plant-Based Diet
