Pulled Jackfruit Taco

Pulled Jackfruit Taco

BBQ Pulled Jackfruit Taco, an absolute favorite in our home! Something about the sweet and tangy barbecue sauce, spicy salsa and creamy guacamole dancing on our taste buds has us coming back for more. We are always playing around with this recipe, toppings, sauces and even the shell! The great thing about this recipe (like all of our recipes) is its just a guideline to get your creative juices flowing!  

Hard or Soft

This this the great debate in our home, with one half of the house being gluten free, we always go corn tortilla. However, the crunch factor is HEATED topic. Luckily the recipe works perfectly both ways, but just for fun let’s look at the stone cold facts.

jackfruit taco

Hard Taco Benefits: 

  • You can get the standing ones 
  • They are crunchy
  • They taste kinda like corn chips

Soft Taco Benefits:

  • Less messy
  • Better ratio of shell to topics
  • Those delicious ends 
  • Bigger Tacos

So by sheer numbers alone, it seems pretty clear that soft tacos are far superior, but we’ll let you be the judge of that. 


  • Make sure you remove the core from the jackfruit
  • If you want to use the core as filler, shred it thin
  • Low and Slow in a bath of BBQ sauce is the ideal way to cook jackfruit
Print Recipe
Pulled Jackfruit Tacos
nos encantan los tacos! This vegan jackfruit taco is the ultimate guilt free meal, with our ‘meat’ slow cooked in a blend of delightfully fragrant spices, its a match made in heaven with sweet corn, fresh pico de gallo, spinach and spicy jalapeño peppers. & Of course what would taco night be without a few avocado slices and some Earth Island shreds.
Course main course
Cuisine mexican
Prep Time 15 minutes
Cook Time 20 minutes
Course main course
Cuisine mexican
Prep Time 15 minutes
Cook Time 20 minutes
  1. Lets start by quickly processing your jackfruit. Drain the brine from the can of jackfruit and discard. Place jackfruit on a cutting board and cut off any large prices of the core. (The core is the dark pieces that are very hard)
  2. Melt coconut oil in medium hot pan, add jackfruit, minced garlic, ground cumin, smoked paprika, chili powder, garlic powder, onion powder salt, pepper and hot sauce
  3. Heat a skillet with a small amount of oil and brown tortillas or bake quickly if using hard shells.
  4. We like to build our tacos starting with vegan sour cream on the bottom followed by jackfruit with veggies, salsa, quac and cheese on top.

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