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    Home » Recipes » Sandwiches, Wraps, Tacos, and Burritos

    BBQ Jackfruit Tacos

    Published: Mar 28, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Three BBQ Jackfruit Tacos in corn tortillas on a plate with a lime wedge.
    Overhead view of three tacos on a plate.
    Close up of the saucy jackfruit in a corn tortilla with toppings.

    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.

    Three BBQ Jackfruit Tacos in corn tortillas on a plate with a lime wedge.

    These delicious BBQ Jackfruit Tacos come from my new cookbook, Plant-Based Diet Cookbook For Dummies, which is available now online and everywhere books are sold.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage/Freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan taco recipes
    8 BBQ Jackfruit Tacos

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    BBQ Jackfruit Tacos ingredients: tortillas, jackfruit, onion, onion, chili powder, cumin, oregano, salt, BBQ sauce, jalapeño, and tamari.

    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

    Two photo collage of jackfruit pieces in a bowl and shredded jackfruit.

    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).

    4 photo collage of sautéed onions, browned jackfruit, jackfruit with spices, and with bbq sauce added.

    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

    Taco toppings arrayed in individual bowls.
    Taco toppings: shredded cabbage, sliced red onion, sliced green onion, sliced jalapeños, avocado, cilantro, lime wedges, and vegan sour cream.

    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.

    Overhead view of three tacos on a plate.

    Storage/Freezing

    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.

    FAQs

    What is jackfruit?

    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.

    Does jackfruit taste like meat?

    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.

    Close up of the saucy jackfruit in a corn tortilla with toppings.

    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!

    Three BBQ Jackfruit Tacos in corn tortillas on a plate with a lime wedge.

    BBQ Jackfruit Tacos

    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.
    This original recipe is from Plant-Based Diet Cookbook For Dummies. Republished with permission from Jenn Sebestyen and John Wiley & Sons.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dishes, Sandwiches, Wraps, Tacos, and Burritos
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 274kcal
    Author: Jenn Sebestyen

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    ~ 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.

    Nutrition

    Serving: 2tacos | Calories: 274kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 445mg | Fiber: 5g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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