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Pulled Jackfruit Tacos!
Course: DinnerCuisine: MexicanDifficulty: MediumServings4
servingsPrep time30
minutesCooking time40
minutesCalories436
kcalTransform your taco night with these innovative Pulled Jackfruit Tacos, a plant-based twist on traditional street tacos that will satisfy even dedicated meat lovers. This recipe showcases the technique of using a high-speed blender to effortlessly “pull” jackfruit in seconds, saving you the time and effort of hand-shredding. The twice-baked jackfruit, coated in smoky barbecue sauce, delivers an incredibly meaty texture and savory flavor that perfectly mimics pulled pork. Nestled in warm tortillas and topped with purple cabbage slaw, creamy avocado, fresh herbs, and optional homemade vegan queso, these tacos offer a delightful combination of textures and tastes that’s both satisfying and nutritionally balanced. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your rotation, these jackfruit tacos prove that plant-forward eating can be both easy and delicious!
Ingredients
- Jackfruit
2 (20 oz) cans green jackfruit in brine, drained
¼ cup (60 ml) barbecue sauce, plus more for serving
- Tortillas
12 corn tortillas (most authentic) or flour tortillas (for chewier texture)
- Slaw
2 cups chopped or sliced purple cabbage
1 Tablespoon vegan mayonnaise (to taste)
¼ cup chopped green onions
1 teaspoon sugar
1 Tablespoon white vinegar
- Topping Options
2 whole avocados, pitted and sliced
¼ cup chopped green onions
¼ cup chopped cilantro
Pickled onions (store-bought or homemade)
- Homemade Pickled Onions
1 part red wine vinegar
2 parts water
1 Tablespoon sugar
1 medium red onion, thinly sliced
- Optional Vegan Queso
1 cup (240 ml) almond milk
¼ cup (60 g) nutritional yeast
½ cup (70 g) raw almonds
½ cup (65 g) raw cashews
1½ teaspoons (8 g) salt
½ teaspoon (1.5 g) garlic powder
1 teaspoon (2.5 g) onion powder
Crushed red pepper to taste
½ medium red bell pepper, seeded
Directions
- Prepare Jackfruit
- Preheat oven to 350°F (175°C).
- Drain cans of jackfruit and place on baking sheet.
- Bake for 20 minutes.
- Pull apart jackfruit:
- -Option 1: Pull apart with two forks
- -Option 2: Add baked jackfruit to blender container (maximum 2 cups at a time) and blend on Variable Speed 1 for 5 seconds.
- Transfer pulled jackfruit to a bowl, add barbecue sauce, and toss until coated.
- Return to baking sheet and bake for another 20 minutes at 350°F (175°C).
- Mix by hand after 10 minutes for even cooking.
- Prepare Slaw
- Chop cabbage:
- -Option 1: Chop by hand
- -Option 2: Cut into golf ball-sized pieces, add to blender, and blend on Variable Speed 1 for 5 seconds using the tamper to guide.
- Add mayonnaise, vinegar, sugar, and green onions to cabbage and stir until combined.
- Refrigerate until serving.
- Prepare Queso (Optional)
- Add all queso ingredients to blender container.
- Blend on high speed (Variable Speed 10) for 6 minutes or use the Soup setting.
- Prepare Pickled Onions (Optional)
- Slice red onion thinly and place in a jar.
- Combine water, sugar, and red wine vinegar.
- Pour over onions and refrigerate overnight.
- Assemble Tacos
- Warm tortillas in oven.
- Layer each tortilla with pulled jackfruit, slaw, and desired toppings.
- Add additional barbecue sauce if desired.
Recipe Video
Notes
- The ingredients list and quantities are flexible except for the queso.
- Jackfruit has a stringy texture similar to pulled pork but is completely plant-based.
- The Vitamix method for pulling jackfruit saves significant time compared to pulling by hand.
- For best results with homemade pickled onions and slaw, prepare a day ahead.
- Store leftover jackfruit in an airtight container in the refrigerator for up to 3 days.
Thank you chef
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4 responses to “Pulled Jackfruit Tacos!”
Thank you for the Vitamix tip!!! It can be a little pain to cut the ends off and shred it! 🤯
How much BBQ sauce? It’s listed under optional toppings, but in the directions it says to add it to the jackfruit before baking the 2nd time.
You call for red wine vinegar to make the pickled onions. Is that critical? Would white wine vinegar throw things off too much? Thanks.
Hi Pattie,
Definitely not critical. Try white wine vinegar and let us know how it goes. 🙂
Thanks so much,
Lenny
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