BBQ Pulled Jackfruit Tacos
Tender, smoky BBQ jackfruit makes a perfect filling for soft corn tortillas. Topped with fresh avocado, radishes, cabbage, corn, and cilantro, these plant-based tacos are quick to prepare, packed with fiber, and loaded with flavor. Ideal for a satisfying weeknight meal or a fun, casual dinner with friends.
Equipment
- 1 large bowl (for shredding jackfruit)
- 1 large saucepan or skillet
- 1 small knife (for chopping vegetables)
- 1 Cutting board
- 1 Spatula or Wooden Spoon
- 1 separate skillet (for warming tortillas)
Ingredients
For the Jackfruit Filling:
- 2 14-ounce cans jackfruit in brine, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped (≈1 ½ cups)
- 2 cloves garlic minced
- 1 jalapeño seeded and finely chopped (optional)
- ¾ cup barbecue sauce store-bought or homemade
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon smoked or regular paprika
- ½ teaspoon kosher salt
- 1 teaspoon finely grated orange zest
To Serve:
- 10 –12 6-inch corn tortillas
- 1 ripe avocado thinly sliced
- 4 radishes thinly sliced
- ⅓ cup cilantro leaves roughly chopped
- ⅓ cup red cabbage shredded
- ⅓ cup corn kernels canned, frozen and defrosted, or fresh
- ¼ cup sour cream optional
- 1 lime cut into wedges
Instructions
- Prepare the Jackfruit: Start by opening your cans of jackfruit in brine. Drain them thoroughly and rinse under cold water to remove excess salt and brine flavor. Place the drained jackfruit into a large mixing bowl. Using your fingers or two forks, gently pull apart the pieces into shreds, making sure to separate any large chunks. Aim for a texture similar to pulled pork, which will absorb the spices and sauce beautifully. Set aside.
- Chop Aromatics: Next, prep your aromatics. Finely chop one small yellow onion, measure out your garlic cloves, and mince them carefully. If you like a mild heat, seed the jalapeño before finely chopping it. These aromatics will create a flavorful base for your jackfruit and enhance the overall depth of your tacos.
- Sauté Onions: Heat 2 tablespoons of extra-virgin olive oil in a large saucepan or skillet over medium heat. Once the oil shimmers, add the chopped onions. Cook, stirring occasionally, for about 5 minutes or until the onions turn translucent and soft. This slow cooking releases their natural sweetness and forms the foundation for the rich, smoky flavor of the jackfruit.
- Add Garlic and Jalapeño: Once the onions are softened, add the minced garlic and chopped jalapeño to the pan. Sauté for an additional 1 minute, stirring constantly. Be careful not to burn the garlic; you want it fragrant but not bitter. This step infuses the oil with a lovely aroma that will carry through the entire dish.
- Cook the Jackfruit: Add the shredded jackfruit to the pan with the onions, garlic, and jalapeño. Stir well to combine, ensuring the jackfruit is evenly coated with the aromatics.Cook for 2–3 minutes, allowing the jackfruit to begin absorbing the flavors.
- Add Spices and BBQ Sauce: Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, ½ teaspoon smoked or regular paprika, and ½ teaspoon kosher salt. Stir thoroughly to distribute the spices evenly across all the jackfruit. Pour in ¾ cup of your favorite barbecue sauce and continue stirring. Let the jackfruit simmer gently in the sauce for 4–5 minutes, allowing it to brown slightly and develop a sticky, caramelized texture around the edges.
- Fold in Orange Zest: Turn off the heat and fold in 1 teaspoon of finely grated orange zest. This subtle citrus note brightens the smoky, savory flavors of the jackfruit and adds a fresh layer of complexity. Taste and adjust seasoning if needed, adding more salt or barbecue sauce to suit your preference.
- Warm the Tortillas: While the jackfruit finishes cooking, lightly oil a separate skillet and warm the corn tortillas over medium heat. Heat each side for 20–30 seconds until soft and pliable, making them easy to fold and fill without cracking.Keep them warm in a clean towel until ready to serve.
- Assemble the Tacos: Lay a warm tortilla on a plate and spoon a generous portion of the cooked jackfruit into the center. Layer your toppings thoughtfully: thin slices of ripe avocado, crisp radishes, shredded red cabbage, corn kernels, and roughly chopped cilantro.Add a dollop of sour cream if desired. Each ingredient adds texture, color, and freshness to balance the smoky, savory jackfruit.
- Serve with Lime Wedges: Finish each taco with a wedge of lime on the side. A squeeze of lime juice just before eating adds a zesty brightness that elevates the flavors. Serve immediately, and enjoy your hearty, plant-based tacos that are high in fiber, protein, and flavor!
Notes
- For best texture, use young green jackfruit in brine rather than in syrup.
- Drain and rinse jackfruit thoroughly to avoid excess saltiness.
- Shredding with fingers gives a more natural, pulled-pork-like texture than forks alone.
- Adjust spice levels by leaving the jalapeño seeds in or out.
- Barbecue sauce can be store-bought or homemade; sweeter sauces work well with jackfruit.
- Warm tortillas just before serving to prevent them from drying or breaking.
- Leftover jackfruit can be reheated gently in a skillet; avoid microwaving at high heat.
