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–+ servings
Recipe

Vegan Pulled Jackfruit Tacos

5 from 1 vote
Author: Thomas Pagot
These pulled jackfruit tacos feature juicy and tender jackfruit simmered in a sweet and smoky homemade BBQ sauce! They are finished with a generous dollop of zesty garlic yogurt sauce for plenty of freshness. Hearty, comforting, and so simple to prepare!
Prep Time : 30 minutes
Cook Time : 20 minutes
Total Time : 50 minutes
Servings 3 servings
Calories 527 kcal

Ingredients
 

Pulled Jackfruit

Lime Yogurt Sauce

  • 1/2 cup unsweetened plant-based yogurt
  • 1/2 tsp lime zest
  • 1/2 clove of garlic minced
  • 1/4 tsp maple syrup
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

The Rest

  • 9 5-inch tortillas or 3 larger 8-inch tortillas
  • 1 medium avocado peeled and sliced
  • 1/4 red onion peeled and diced
  • a few tablespoons of chopped cilantro

Instructions
 

Pulled Jackfruit

  • Prepare it. Drain the jackfruit and rinse it well under cold water. 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Lime Yogurt Sauce

  • 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.

Assemble

  • 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 each tortilla with the pulled jackfruit and drizzle with a tablespoon of yogurt sauce. Garnish with sliced avocado, chopped red onion, and fresh cilantro.
  • The jackfruit filling and the yogurt sauce can be stored in the refrigerator for up to 3 days.

Notes

Simmer long enough.

Allow the jackfruit to simmer slowly over medium heat until it has absorbed almost all of the sauce. This will not only pack more flavor into the jackfruit but also prevent your tacos from getting soggy too quickly.

Prepare the filling ahead of time.

If you are like me and don't feel like spending too long in the kitchen on a weeknight, I suggest making the jackfruit filling and yogurt sauce ahead of time (on a Sunday afternoon, for example). This way, you can simply reheat the jackfruit on a weeknight and have your tacos ready in no time!

Nutrition

Serving: 1 serving (without avocado) | Calories: 527 kcal | Carbohydrates: 80.5 g | Protein: 10.3 g | Fat: 16.1 g | Saturated Fat: 4 g | Sodium: 636 mg | Potassium: 174 mg | Fiber: 16.3 g | Sugar: 20.4 g | Calcium: 71 mg | Iron: 6 mg