These BBQ Jackfruit Tacos are smoky and “meaty.” They’re quick and easy, kid-friendly, use pantry staples, and are ready in about 30 minutes.
The book features over 125 delicious recipes for plant-based eating. You’ll also learn all about a plant-based diet and the benefits of eating this way, overcoming common pitfalls, overhauling your kitchen, being a savvy shopper, navigating restaurants and holidays, raising plant-based children, and so much more!
Ingredients you need
Ingredient notes and substitutions
Jackfruit ~ Jackfruit is the perfect meat alternative in this easy taco recipe. It shreds just like pulled pork and its mild, neutral taste is great for soaking up all the yummy flavors and spices.
Young green jackfruit in brine is what you want to look for. NOT ripe jackfruit in syrup, which would be much too sweet.
Look for canned jackfruit in the Asian foods aisle in grocery stores or at an Asian market, which will likely have the best prices. You can also find it online.
Onion ~ A small yellow, white or red onion will work. Use what you have!
Tamari ~ Tamari is a gluten-free soy sauce alternative that provides great savory flavor. Soy sauce, liquid aminos or coconut aminos can all be used as a substitute.
BBQ sauce ~ There is a recipe for Smoky Barbecue Sauce in Plant-Based Diet Cookbook for Dummies (on page 265) which works great with these BBQ Jackfruit Tacos. You could also use your favorite store-bought BBQ sauce
Heat ~ A jalapeño brings a very subtle spicy heat. If you like things spicier, leave in the ribs and seeds. You can also add a pinch of cayenne when adding the other spices.
Tortillas ~ I prefer the flavor of corn tortillas, especially paired with these BBQ Jackfruit Tacos. Corn tortillas tend to be a bit finicky and tear easily. Wrap them in damp paper towels and warm them gently in the microwave to make them more pliable. It also helps to double up the tortillas for each taco!
Extras ~ If you want to bulk this dish up even more, you can add a can of drained and rinsed beans (black, pinto, kidney, whatever you like). Corn would also be a great addition. Throw both of those things in when you add BBQ sauce (you may need extra sauce!) and heat them through.
How to make the recipe
Drain and rinse the canned jackfruit, pat it dry, and place the pieces in a bowl (1).
Using two forks, shred the jackfruit pieces (2).
Sauté the jalapeño and onions until soft and translucent (3). Add the shredded jackfruit and sauté until browned (4). Let the jackfruit get brown on one side before stirring.
Add the spices and sauté until fragrant (5). Add the BBQ sauce and stir to combine (6). Cook to heat through.
How to serve
Top these delicious BBQ Jackfruit Tacos with all of your favorite toppings.
We love shredded cabbage or lettuce, sliced red onions or quick pickled red onions, avocado or easy homemade guacamole, sliced green onions, sliced jalapeños, a squeeze of fresh lime juice, and vegan sour cream or southwest vegan ranch dressing.
Fridge: Store leftover BBQ Jackfruit in an air-tight container in the fridge for 3 to 4 days. Store toppings and tortillas separately from the filling.
Freezer: You can also freeze the BBQ Jackfruit filling. Transfer to a freezer-safe container or plastic bag. It should keep well for 2 to 3 months.
Reheat: If frozen, thaw in the fridge overnight. Reheat leftovers in the microwave or in a skillet over medium-low heat. Add extra BBQ sauce when reheating if you like.
Pro tips and tricks
~ Be sure to use canned young jackfruit in brine or water, not in syrup.
~ Drain and rinse the jackfruit, then dry it well.
~ Shred the jackfruit using two forks until the texture resembles that of pulled pork.
~ If you like spicy heat, leave in the ribs and seeds of the jalapeño. You can even add an extra jalapeño or a pinch of cayenne, too.
~ To keep the corn tortillas from tearing, wrap them in damp paper towels and warm them gently in the microwave to make them more pliable. It also helps to double up the tortillas for each taco!
~ To make this recipe gluten-free, be sure to use gluten-free tamari, a gluten-free BBQ sauce, and corn tortillas.
~ To make this recipe oil-free, sauté the onions in water or veggie broth instead of oil.
Jackfruit is a tropical Asian fruit. When ripe, it is sweet. When it’s green and unripe, it is often used as a vegetable in savory recipes. It is becoming increasingly popular in American favorites as an alternative to pulled chicken or pulled pork, such as these BBQ Jackfruit Tacos.
On its own, jackfruit does not taste like meat. What it does have is a texture that, when shredded, resembles the texture of pulled pork. It also has a mild, neutral flavor that easily absorbs seasoning and spices cooked with it, making it easy to transform into a vegetarian version of your favorite meat dishes.
More vegan taco recipes
- Vegan Lentil Tacos
- Crispy Cauliflower Tacos
- Crunchy Veggie Tacos
- Baked Tofu Tacos
- Black Bean Mini Tacos
- Vegan Breakfast Tacos
- Bell Pepper Chickpea Tacos
And don’t forget to order your copy of Plant-Based Diet Cookbook for Dummies for over 125 delicious, healthy vegan recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
BBQ Jackfruit Tacos
- 1 can (20 oz) green jackfruit in brine drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 jalapeño pepper seeded and finely diced
- 1 teaspoon tamari
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ cup BBQ sacue your favorite
- 12 6-inch corn tortillas
- Shredded red or green cabbage or a combo of both for garnish
- Sliced avocado for garnish
- Chopped fresh cilantro for garnish
- Fresh squeezed lime juice for garnish
- In a large bowl, place the jackfruit. using 2 forks, pull the pieces of jackfruit apart until they resemble shreds. Set aside.
- In a large skillet, warm the oil over medium heat. Add the onion and jalapeño pepper and sauté until the onion is soft and translucent, about 5 to 6 minutes.
- Add the shredded jackfruit and cook, stirring occasionally, until the edges are browned and crispy, about 8 to 10 minutes.
- Add the tamari, chili powder, cumin, oregano, and salt. Stir and cook until fragrant, about 1 minute.
- Add the BBQ sauce, stir to combine, and cook until heated through, about 2 to 3 minutes.
- Wrap the tortillas in slightly damp paper towels and heat in the microwave in 30-second increments until warm.
- To serve, place 2 to 3 tablespoons of the jackfruit mixture on each tortilla and garnish with the toppings of your choice.