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Close-up of generously filled Vegan BBQ Jackfruit Tacos on a rustic wooden board, topped with purple cabbage, corn, avocado, radishes, and cilantro.

Vegan BBQ Jackfruit Tacos

These Vegan BBQ Jackfruit Tacos are smoky, savory, and satisfying — made with tender pulled jackfruit in BBQ sauce and topped with crunchy cabbage, creamy avocado, corn, and fresh herbs. A crowd-pleasing plant-based meal that’s simple to prepare and packed with flavor.
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Course: Main
Cuisine: Tex-Mex, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans young green jackfruit in brine (14 oz each), drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped (about 1½ cups)
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped (optional)
  • 3/4 cup vegan BBQ sauce
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1 tsp orange zest, finely grated
  • 10–12 corn tortillas (6-inch size)
  • 1 ripe avocado, thinly sliced
  • 4 radishes, thinly sliced
  • 1/3 cup fresh cilantro leaves, roughly chopped
  • 1/3 cup shredded red cabbage
  • 1/3 cup corn kernels (canned, frozen, or fresh)
  • 1/4 cup vegan sour cream (optional)
  • 1 lime, cut into wedges

Equipment

  • Mixing Bowl
  • large skillet or saucepan
  • small skillet for tortillas
  • Measuring Cups and Spoons
  • cutting board and knife

Method
 

  1. Shred the drained jackfruit using your hands or forks until it resembles pulled meat. Discard tough cores if needed.
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for 5 minutes until soft and translucent.
  3. Add minced garlic and optional chopped jalapeño to the skillet. Cook for 1 minute until fragrant.
  4. Add shredded jackfruit, BBQ sauce, cumin, oregano, coriander, paprika, and salt. Stir well to combine.
  5. Cook the jackfruit mixture for 4–5 minutes, stirring often, until lightly browned and crisp at the edges.
  6. Remove from heat and stir in orange zest for a bright, citrusy finish.
  7. Warm corn tortillas in a dry or lightly oiled skillet for 20–30 seconds per side until soft and pliable.
  8. Assemble each taco by adding BBQ jackfruit filling to a warm tortilla, followed by avocado, radish, cabbage, corn, and cilantro.
  9. Top with vegan sour cream if using. Serve immediately with fresh lime wedges.

Notes

Use only young green jackfruit in brine or water, not syrup. Rinse well to remove the brine taste. Finely shred jackfruit for best texture. Cook in batches if needed to avoid steaming. Add jalapeño or cayenne for heat, and top with your favorite extras like pineapple salsa or vegan coleslaw.