BBQ Jackfruit Tacos

The meat of the fruit world.

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I was curious and excited to cook with jackfruit, but these bbq jackfruit tacos surpassed my wildest dreams. Saucy shredded jackfruit is tucked inside a toasty flour tortilla with crunchy cabbage slaw for a crushable taco that even my bbq pork-loving husband couldn’t stop eating.

And yes, in case you were wondering . . . it’s totally vegan.

If you’ve never cracked open a can of jackfruit, these tacos are a compelling invitation to seek it out. While it originated it southwestern India, this tropical fruit now grows across Southeast Asia as well as parts of Africa and South America—and it’s actually the largest tree fruit in the world! Soft and juicy when ripe, it has a pleasantly neutral flavor and distinctly shreddable texture when unripe (or “young”): qualities that make it perfect for mimicking the texture of pulled pork or chicken. That’s the type that you’ll want to find for these tacos.

Canned young jackfruit is pretty easy to work with, but there are a few important steps to take to ensure that ultimate pulled meat texture:

• Drain and rinse. Drain the jackfruit and rinse it thoroughly to remove any traces of that brine.

• Pre-shred. Jackfruit typically comes in larger chunks that need to be shredded or broken up manually before cooking. Some recipes I read recommend blitzing it in the food processor to shred it, but I found it just as easy to break it up with my hands. You can also use a fork.

• Sauté it in something flavorful. Young jackfruit is pretty neutral in flavor, so you’ll want to add lots of seasonings to give it identity. Briefly sautéing in a little oil with spices and salt activates all those aromatics and helps them infuse into the jackfruit.

• Simmer to tenderize. Jackfruit is a little bouncy when straight from the can, so it benefits from a solid simmering session to tenderize it. I recommend making sure the simmering liquid is plenty flavorful—this is another chance to impart seasoning.

Just liked pulled pork, bbq jackfruit is a perfect for make-ahead and meal prep. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. While you can cut the cabbage for the slaw in advance and store in an airtight bag in the refrigerator, I recommended salting it just before using.

Enjoy!

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Jackfruit Tacos

(Makes 8 tacos)

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

2 (14-oz.) cans young jackfruit in water or brine

2 tablespoon neutral oil, divided

1 yellow onion, peeled and thinly sliced

1 ¼ teaspoon kosher salt, divided (I used Diamond Crystal)

4 garlic cloves, peeled and finely chopped

1 tablespoon light brown sugar

1 tablespoon Worcestershire sauce

2 teaspoons smoked paprika

1 ¼ cup water

⅔ cup bbq sauce of your choice

Cracked black pepper

3 cups shredded red cabbage

¼ cup cilantro, chopped or torn, plus more for serving

8 (6”) flour tortillas, warmed, for serving

Pickled red onions, for serving

Lime wedges, for serving

Equipment: Fine-mesh sieve, large pan, flexible rubber spatula

Instructions

1. In a fine-mesh sieve held over the sink, drain and rinse jackfruit thoroughly. Using clean hands or two forks, shred jackfruit until it resembles pulled pork. Set aside.

2. In a large pan, heat 1 tablespoon oil over medium. Add onion and ½ teaspoon salt and cook, stirring and adding a splash of water if the onion begins browning too early, until onions are soft and translucent, 6-8 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Add the remaining tablespoon oil to the pan, then add shredded jackfruit, brown sugar, Worcestershire sauce, smoked paprika, and ½ teaspoon salt. Toss to coat the jackfruit in the seasonings, then continue to cook, tossing often, until fragrant and starting to stick to the pan, 1-2 minutes more.

4. Add 1 ¼ cups water (it should almost cover the jackfruit) and bring to a boil. Cover and boil for 5 minutes, then uncover and continue to cook until liquid has evaporated and the jackfruit is tender, 5-10 minutes more.

5. Stir in the bbq sauce until jackfruit is coated and saucy; season with black pepper and more salt if needed.

6. In a large bowl, toss cabbage with remaining ¼ teaspoon kosher salt and ¼ cup chopped cilantro. Set slaw aside.

7. To build tacos, add a hefty scoop of bbq jackfruit to each tortilla, then top with slaw and pickled red onions. Serve with lime wedges for squeezing.

Originally published August 14, 2026.