These BBQ Jackfruit Tacos are what I like to call “weeknight magic.” They’re smoky, tangy, just a touch spicy—and yes, totally plant-based without sacrificing any of that bold, BBQ flavor. Trust me, even the meat-lovers in your life will do a double take after the first bite!
Why You’ll Love This Recipe
Back when I was a personal chef, one of my most requested recipes was a BBQ pulled pork taco. So when I went looking for a lighter, plant-based twist, jackfruit was the answer—and oh my goodness, what a transformation! These tacos bring all the sweet, smoky, tangy joy of the original, but feel fresh and new. Plus, they come together in under 30 minutes!
- Plant-based and totally satisfying
- Quick and easy—ready in under 30 minutes
- The pickled onions add zingy brightness that balances the smoky BBQ
- Perfect for picky eaters or entertaining guests
- Great make-ahead option—all components can be prepped in advance
Ingredients Breakdown
Essentials
- 2 cans young green jackfruit in water or brine, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup BBQ sauce (your favorite store-bought or homemade)
- 1/4 cup water or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 8 small corn or flour tortillas
Pro Tips
- Look for canned jackfruit labeled “young” or “green”—the ripe kind won’t shred properly
- If your BBQ sauce is extra sweet, you can balance it with a splash of apple cider vinegar
- Warm your tortillas in a dry skillet or over a flame for that irresistible char
Step-by-Step Instructions
- Drain and rinse the jackfruit. Cut off the tough core parts and discard if needed. Use your hands or forks to shred the jackfruit slightly—you’ll finish breaking it apart as it cooks.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add the jackfruit, smoked paprika, cumin, chili powder, salt, and pepper. Stir to coat everything evenly in the spices.
- Pour in the BBQ sauce and the water or broth. Stir to combine, lower the heat, and cover. Simmer for 10–15 minutes, stirring occasionally and shredding the jackfruit more as it softens.
- Uncover and increase heat slightly to let the mixture reduce and get a bit caramelized—about 5 more minutes.
- While that cooks, prepare your quick pickled onions: thinly slice 1 small red onion and soak in 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp salt. Let sit at least 10 minutes, or up to several days in advance.
- Warm tortillas and assemble: pile jackfruit onto each tortilla, top with pickled onions, and any additional toppings you like (avocado, cilantro, jalapeño, etc.).
Chef’s Tips and Tricks
- Don’t skip the caramelization step—it adds tons of flavor to the jackfruit
- Make pickled onions ahead of time—they keep in the fridge for a week
- Serving a crowd? Keep the jackfruit warm in a slow cooker on low
- Taste and adjust your BBQ sauce combo—balance sweet, spicy, and tangy
Recipe Variations and Serving Suggestions
- Add avocado crema or a dollop of dairy-free sour cream for creaminess
- Top with shredded cabbage for a nice crunch
- Use collard greens or lettuce wraps instead of tortillas for a low-carb version
- Make a BBQ jackfruit bowl with rice, beans, and all your taco toppings
- For extra heat, drizzle with chipotle hot sauce or add thin-sliced jalapeños
FAQs
Can I use fresh jackfruit instead of canned?
Technically yes, but it’s much more labor-intensive. Canned young jackfruit is quicker, easier, and works beautifully in this recipe.
How can I store leftovers?
The BBQ jackfruit and pickled onions can both be stored in airtight containers in the fridge for up to 4 days. Reheat the jackfruit on the stove or in the microwave before using.
Can I make these gluten-free?
Absolutely! Just use gluten-free corn tortillas and make sure your BBQ sauce is GF-certified.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 cans young green jackfruit, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup BBQ sauce
- 1/4 cup water or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 8 corn or flour tortillas
- Pickled onions (1 red onion, vinegar, sugar, salt)
Instructions:
- Shred jackfruit and sauté with onions, spices, and garlic.
- Add BBQ sauce and simmer until thickened and caramelized.
- Make quick pickled onions by soaking them in vinegar, water, sugar, and salt.
- Assemble tacos with jackfruit, pickled onions, and desired toppings.
Nutrition: ~210 calories per taco
Did you try this recipe? I’d love to see it! Tag @thekitchensaid on Instagram and leave a comment below to let me know how you made it your own. Sharing is caring—pass it on to your fellow taco lovers!