These vegan BBQ pulled jackfruit tacos take taco night to the next level. The main attraction is the BBQ jackfruit; it’s loaded with flavor with an amazing ‘meaty’ texture. Wrap it up in a taco with all the fixin’s and you have a meal that everyone will love.
These jackfruit tacos are ideal for taco night and will please vegans and non-vegans alike.
If you haven’t tried jackfruit as a meat substitute yet, then you have some good times ahead. You will be simply amazed at the taste and texture. It doesn’t taste like fruit, let me just say that!
While jackfruit certainly is a fruit, when it’s green and unripe, it has a very neutral flavor and absorbs the flavors of the spices that it’s cooked with. And it has a texture that is just really close to shredded meat!
So it makes a great replacement for pulled pork in tacos. And with all the fixin’s added you have a seriously crowd pleasing meal.
We have made these tacos for a few non-vegans already who have been simply wowed by how good it is.
The BBQ jackfruit recipe is from our BBQ Jackfruit Pulled Pork. And if you love these Jackfruit Tacos you’ll also love our Vegan Tacos made with Vegan Taco Meat. And for more jackfruit try our Jackfruit Curry.
Ingredients For The BBQ Jackfruit:
Ingredients For Assembling The Tacos:
Ingredient Notes
- Vegan BBQ sauce – we are in love with our homemade vegan BBQ sauce (it’s SO good) but any store-bought vegan BBQ sauce will work just fine.
- Young green jackfruit – should be canned in brine or water (NOT syrup). The brand we used was canned in brine, but water is also just fine. Stay away from those canned in syrup as the flavor will be all wrong.
- Soft flour tortillas – we used soft flour tortillas, but use whatever you like. If you’re gluten free use a gluten free corn tortilla. You can also make your own homemade vegan tortillas.
- Vegan sour cream – we made up a batch of our homemade vegan sour cream. But if you have a store-bought option that you like, then that will save time.
How To Make Jackfruit Tacos
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
BBQ Jackfruit:
- Drain and rinse the jackfruit.
- Add olive oil and chopped onions to a frying pan on medium heat. Sauté until the onions are softened.
- Add crushed garlic and sauté with the onions.
- Add the jackfruit and oregano. Sauté for 3 minutes.
- Add vegan BBQ sauce and water and stir it in.
- Lower the heat to medium low, cover the pan and leave it to simmer for 30 minutes.
- After 30 minutes, remove the lid.
- Use two forks to shred the jackfruit in the pan.
- Increase the heat to medium high and cook for 3-5 minutes until lightly browned.
- Add a little more vegan BBQ sauce and toss it with the jackfruit right before serving (optional).
- Your jackfruit is ready to serve. Now you’re ready to assemble your tacos.
Assembling:
- Heat your tortillas via your preferred method. You can heat them in a frying pan, or stack them up, cover them in foil and bake them in the oven at 350°F (180°C) for around 15 minutes until heated through. Our latest preferred method is to heat them in our panini press.
- Add shredded lettuce followed by BBQ jackfruit, sliced avocado, red onion, a drizzle of vegan sour cream and a sprinkle of chopped cilantro.
- Serve with fresh lime wedges on the side.
Can You Make These Jackfruit Tacos Ahead?
BBQ jackfruit stores really well in the fridge for up to 5 days, so you can absolutely make up the BBQ jackfruit ahead of time. You can also make up a batch of vegan sour cream if you’re making the homemade version (or just use store-bought).
This way, you just have to warm up your tortillas, shred the lettuce and cilantro, slice the red onion and avocado and serve with your lime wedges on the side.
How To Store and Reheat Jackfruit
Keep leftover BBQ jackfruit in a covered container in the fridge for up to 5 days. You can reheat it in the microwave, or by spreading it out on a parchment lined baking sheet and heating in the oven at 350°F for 15 minutes or until heated through. If it dries out at all then toss it with more vegan BBQ sauce. It’s also delicious served cold though, and we were eating it cold on tacos with delight.
It’s best to only make up as many tacos as you will eat right away. Any other leftovers like shredded lettuce, cilantro, red onion, vegan sour cream, can be stored in separate containers in the fridge.
Freezing Tips
BBQ jackfruit freezes well for up to 3 months. Let it thaw in the fridge and then reheat it as you like. I don’t recommend freezing any other elements of your tacos, rather store them in separate containers in the fridge and enjoy within a few days.
More Delicious Vegan Main Courses
Did you make this recipe? Be sure to leave a comment and rating below!
Jackfruit Tacos
Ingredients
BBQ Jackfruit:
- 2 (20-ounce) Cans Young Green Jackfruit in Brine or Water (not in syrup)
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Tablespoons Olive Oil
- 2 Cloves Garlic Crushed
- 1 teaspoon Oregano
- 1 cup Vegan BBQ Sauce (240ml) and more for serving
- ¼ cup Water (60ml)
Tacos:
- 8 Large Flour Tortillas
- 3 cups Shredded Lettuce
- 2 Medium Avocados Sliced
- 1 Small Red Onion Sliced
- 8 ounces Vegan Sour Cream (226g)
- 1 cup Cilantro Chopped
- 2 Limes Sliced into wedges
Instructions
BBQ Jackfruit:
- Drain and rinse the jackfruit.
- Add olive oil and chopped onions to a frying pan on medium heat. Sauté until the onions are softened.
- Add crushed garlic and sauté with the onions.
- Add the jackfruit and oregano. Sauté for 3 minutes.
- Add vegan BBQ sauce and water and stir it in.
- Lower the heat to medium low, cover the pan and leave it to simmer for 30 minutes. After 30 minutes, remove the lid.
- Use two forks to shred the jackfruit in the pan.
- Increase the heat to medium high and cook for 3-5 minutes until lightly browned.
- Add a little more vegan BBQ sauce and toss it with the jackfruit right before serving (optional).
Assembling:
- Heat your tortillas via your preferred method. You can heat them in a frying pan, or stack them up, cover them in foil and bake them in the oven at 350°F (180°C) for around 15 minutes until heated through. Our latest preferred method is to heat them in our panini press.
- Add shredded lettuce followed by BBQ jackfruit, sliced avocado, red onion, a drizzle of vegan sour cream and a sprinkle of chopped cilantro.
- Serve with fresh lime wedges on the side.
Notes
- Vegan BBQ sauce – we are in love with our homemade vegan BBQ sauce (it’s SO good) but any store-bought vegan BBQ sauce will also work just fine.
- Soft flour tortillas – we used soft flour tortillas, but use whatever you like. If you’re gluten free use a gluten free corn tortilla.
- Vegan sour cream – we made up a batch of our homemade vegan sour cream. But if you have a store-bought option that you like, then that will save time.
- Make ahead: BBQ jackfruit stores really well in the fridge for up to 5 days, so you can absolutely make up the BBQ jackfruit ahead of time. You can also make up a batch of vegan sour cream if you’re making the homemade version (or just use store-bought). This way, you just have to warm up your tortillas, shred the lettuce and cilantro, slice the red onion and avocado and serve with your lime wedges on the side.
- Storing: Leftover BBQ jackfruit can be stored in a covered container in the fridge for up to 5 days. Any other leftovers like shredded lettuce, cilantro, red onion, vegan sour cream, can be stored in separate containers in the fridge for a few days.
- Freezing: BBQ jackfruit freezes well for up to 3 months. Let it thaw in the fridge and then reheat it as you like. I don’t recommend freezing any other elements of your tacos, rather store them in separate containers in the fridge and enjoy within a few days.
Can I use natural jackfruit instead of canned? Thank you.
Hi Eva, we’ve only used the canned version but I think as long as it’s young, green jackfruit, it should be fine.
In the process of making this with fresh green jackfruit, which I boiled in salt water to remove the sap first. The BBQ sauce is amazing! The smells filling the house are amazing and people keep popping into the kitchen to ask what the delicious smell is! This is my first time cooking jackfruit in this way (normally eat it in traditional Indonesian curry/broth/sayur asam). Been meaning to try this for a couple of years, so thanks for inspiring me with the easy recipe!
Awesome! Hope it’s a big success!
Huge success! Made a lot of filling. And kid approved too. My 9 year old ate these wraps for 4 meals straight, dinner, then he devoured the leftovers for breakfast, lunch, and dinner the next day too 😊
Brilliant! So glad they were a hit!
Mouthwateringly delicious! A taste sensation.
Thanks Anna!
I have young jackfruit growing on my tree and keep procrastinating to make some pulled pork. It’s such a messy job, that’s why! Seeing this recipe has given me renewed inspiration to harvest that jackfruit and make some Loving it Vegan tacos! Thank you for this recipe and all your wonderful creations you’ve shared.
That’s so great that you have a tree! Thanks for the awesome comment and I hope you’ll love the recipe when you try it. 🙂