Vegan Pulled Jackfruit Tacos

While green jackfruit is kind of bland on its own, it’s an amazing vehicle for flavor. And let me tell you that I went heavy on the flavor of these tacos. First, the jackfruit is pulled to create a texture similar to pulled chicken. Although I have to admit it won’t trick anyone into thinking it’s actual meat, it’s a pretty good alternative.

Then, I simmer the jackfruit in a rich savory sauce made of tomato paste, soy sauce, coconut sugar, and plenty of spices. The result is an exceptionally tender and juicy jackfruit with a delicate BBQ flavor!

To take these tacos to another level, I garnish them with a garlicky lime yogurt sauce that balances the spiciness and saltiness of the filling. The sauce adds just the right amount of creaminess, a hint of tang, and a delicate, zesty note that freshens up the filling!

Since I came up with this recipe, it has become a regular in our home. Especially on weekend evenings when we are craving something a bit more special.

⭐️ Why You Should Try It

Juicy and meaty with amazing flavors.

Just like my Satay Mushroom Tacos, these tacos are bursting with flavor. Let’s be real, no one likes bland tacos!

Here, it starts with green jackfruit simmered in a sweet, salty, and slightly spicy BBQ sauce. To keep things simple, this recipe doesn’t even rely on BBQ sauce. Instead, I prepared a sauce from scratch using simple pantry ingredients. Since not all store-bought barbecue sauces are made equal, it also prevents you from getting completely different results.

The sauce is infused with plenty of spices and umami-rich ingredients to give the jackfruit a rich, meaty quality. My wife and I can’t get enough of the jackfruit filling – we even use leftovers in sandwiches and wraps!

One pot and minimal ingredients.

What I love about this recipe is that the jackfruit filling is made in one pot with just a few ingredients. This allows you to prepare the toppings – sliced avocado, lime yogurt sauce, and chopped fresh herbs – while the filling is slowly simmering.

You can even make the filling ahead of time and reheat it on the day you plan to use it, making weeknight dinner even quicker!

🌮 Ingredient Notes

Tortillas

I have tried this recipe with both corn and flour tortillas, and I have to admit I have a huge preference for flour tortillas (or tortillas made with half wheat and half corn flour). The flavor of the filling shines more with flour tortillas, but that’s just my opinion, so feel free to use corn tortillas if you are more into that.

Note: This recipe makes about 9 small tacos (5-inch) or about 3 large ones if using 8-inch flour tortillas.

Jackfruit

The star of this recipe is green jackfruit! If you are new to jackfruit, it’s a tropical fruit that can be used either ripe or unripe. Ripe jackfruit is very sweet with a pungent scent and a yellow color. It’s enjoyed as a snack or as a dessert.

On the other hand, unripe jackfruit is basically tasteless and has a very meaty texture. Be aware that unripe jackfruit needs to be boiled before being used. Worry not, if you are using young green jackfruit from a can, it has already been boiled and is ready to use.

Warning: You should absolutely use young green jackfruit, the one sold in a brine. Do not confuse it with ripe jackfruit, which is also sold in cans but submerged in sugar syrup. Young green jackfruit is off-white, while ripe jackfruit is vibrant yellow/orange.

Note: After draining and removing the tough parts from the jackfruit, you should end up with about 14 ounces (400g) of jackfruit. Use this as a reference if using frozen or fresh young green jackfruit.

Tomato paste

I rely on tomato paste to give the jackfruit sauce a deep savory flavor. It adds a rich tomato flavor and plenty of umami. In addition, it helps naturally thicken the sauce.

I highly recommend using tomato paste from a tube instead of a can. Tomato paste sold in cans is cooked at a different temperature and contains citric acid, which results in an inferior flavor compared to the one sold in tubes.

Sugar

A few tablespoons of sugar balance the tang of the tomato paste. To keep the recipe on the healthier side, I used coconut sugar but any other sweetener will work. Feel free to use maple syrup, light brown sugar, or granulated sugar.

Soy sauce

For saltiness and umami.

Gluten-free option: Use tamari or coconut aminos to keep the filling gluten-free.

Spices

For extra deliciousness and a burst of flavor, I infuse the sauce with several spices: smoked paprika for a delicate smokiness, cumin, onion powder, and chili powder for a kick of heat. Then, for a delicate herbaceous flavor, I added a sprinkle of dried oregano.

Yogurt

Vegan yogurt is the base for the sauce that will be served on top of the jackfruit. I personally went with soy yogurt, but any unsweetened plant-based yogurt will work.

For a thicker sauce: If you prefer a sauce with a thicker consistency, use coconut yogurt or strain regular yogurt for 2-3 hours in a colander lined with cheesecloth.

Lime

A generous amount of finely chopped lime zest gives the yogurt sauce a wonderful zesty flavor and a ton of freshness.

Note: Since we will be using the zest, I highly recommend using organic, untreated lime.

🥣 How to Make It

1. Prepare the jackfruit

1. Drain it. Drain the jackfruit and rinse it well under cold water.
2. Cut off the tough parts. Using a sharp knife, cut off the tough core parts of the jackfruit chunks and discard them. It is usually the tip of each triangle/chunk that is very hard to the touch.
3. Shred it. Transfer the jackfruit to a large bowl. Using either two forks or your fingers, shred the jackfruit until it resembles shredded pork. Set aside.

2. Sauté the aromatics

1. Sauté the garlic and shallot. Heat the oil in a deep pot or saucepan. Once hot, add the minced garlic and shallot and sauté for 2-3 minutes or until fragrant.

3. Simmer the jackfruit

1. Add the jackfruit. Add the shredded jackfruit to the pot and sauté for 2-3 minutes, stirring regularly to prevent it from sticking to the bottom.
2. Add the seasonings. Next, add the tomato paste, coconut sugar, soy sauce, onion powder, spices, and water. Do not add the salt yet, as you will add it later after tasting the filling.

3. Let simmer. Bring to a boil and reduce the heat to a simmer. Let the jackfruit simmer in the sauce for 5-7 minutes or until almost no liquid remains. The jackfruit should still appear juicy, but the sauce shouldn’t be too thin. Remove from the heat.
4. Taste and adjust the seasonings. Taste the filling and add salt to your taste. I personally ended up adding the whole 1/4 teaspoon of salt, but depending on your tomato paste, you might only need to add half of it.

4. Make the yogurt sauce

1. Stir together all of the ingredients. To a small bowl, add the unsweetened yogurt, lime zest, garlic, maple syrup, salt, and ground black pepper. Stir until fully combined. Taste and adjust the saltiness and zestiness to your liking.

🥑 How to Serve These

Once the jackfruit has simmered and your yogurt sauce is ready, it’s time to assemble! To do so, reheat the tortillas for a few seconds in a hot pan (alternatively, you can slightly char them over the flame of a gas stove). Fill them with the jackfruit, drizzle with the yogurt sauce, and add your favorite garnishes. I like to include:

• Greens: Sliced avocado, cucumber, or thinly sliced lettuce.
• Nuts: Toasted pine nuts or roasted cashews for some crunch.
• Fresh herbs: Either chopped cilantro, parsley, or basil for freshness.
• You can also add thinly shredded red cabbage or diced red onions for extra crunch!

🥒 Variations

Dehydrate the jackfruit

If you prefer a meatier texture, you can dehydrate the jackfruit for a few minutes in the oven: Preheat your oven to 350°F (175°C) and spread the pulled jackfruit on a baking sheet lined with parchment paper. Bake the jackfruit for 20-30 minutes, stirring once halfway through baking, until the jackfruit is slightly dryer. You can then cook it in the sauce.

Make it smokier

Looking for a more comforting flavor? Add 1/4 teaspoon of liquid smoke to the sauce for extra smokiness!

Give it some tang

While the sauce tastes similar to BBQ sauce, it’s not exactly the same. To get closer to the flavor of real BBQ sauce, add the liquid smoke mentioned above and 1 tablespoon of vegan Worcestershire sauce.

I hope you will love these pulled jackfruit tacos as much as we do. The jackfruit filling is sweet and salty, tender, and so meaty!

🌯 More Mexican-Inspired Recipes

Vegan Enchilada Casserole

Vegan Gluten-Free Churros

Guacamole with Rosemary Sun-Dried Tomatoes

Enchilada Power Bowls with Spicy Tofu

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!