Pulled Jackfruit Tacos

Serves 4

60 Minute Prep Time

By Morgan Shupe on July 26, 2013 , categorized in Dinner, Lunch

Pulled jackfruit is the star in this delicious plant-based vegan taco recipe. Quick and easy to prepare, it makes a great weeknight dinner. Top with your favorite taco toppings, and even the diehard meat-lovers in your family will love it.


  • 1 (20oz) can jackfruit in brine, drained, rinsed and solid center piece removed
  • 1 tsp coconut oil
  • 1/4 onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tsp paprika
  • 1 1/2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 cup water
  • 1/2 cup barbecue sauce
  • 1 package taco shells
  • Optional spices:
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Toppings:
  • Chopped , salsa
  • Chopped , cabbage
  • Chopped , avocado
  • Other taco fixing of your choice


  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

  2. Heat coconut oil in a small pot. Sauté onion and garlic until translucent. Add jackfruit, red pepper flakes, paprika, cayenne pepper, mustard powder and salt. Sauté for 5 minutes being sure not to burn spices.

  3. Mix together water and barbeque sauce until smooth in a bowl. Add sauce to pan and simmer jackfruit for 15 to 20 minutes until softened, pulling jackfruit apart as it cooks

  4. Spread jackfruit mixture on lined sheet pan and cook in oven 10 to 15 minutes, until slightly dried out. Add more barbeque sauce if desired.

  5. Heat taco shells until soft.

  6. Put desired amount of jackfruit onto taco shells and garnish with desired toppings.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.