Pulled Jackfruit Tacos

VG - GF - RF
Serving Size:

Spicy and smoky pulled jackfruit tacos pair perfectly with sweet and tangy fresh pineapple mango salsa. This dish is packed with flavor and super versatile, can be used in burritos, nachos, enchiladas and more!

Smoky Pulled Jackfruit:

  • 2 cans of jackfruit in brine 
  • 1 tbsp coconut oil
  • 1 small sliced onion
  • ¼ cup adobo sauce*
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp coconut sugar
  • 2 tbsp lime juice
  • ½ tsp salt 
  • ¼ cup water
  • Mango Pineapple Salsa

Serving Suggestion:

  • Fresh corn tortillas
  • Sliced avocado 
  • Sliced red cabbage
  • Cilantro to garnish 

How To:

  1. Thoroughly drain both cans of jackfruit. Each piece may have a “core” you can see, cut off the core and only use the part of the jackfruit that has a stringy texture. 
  2. Begin to “pull” the jackfruit apart with your fingers until it is shredded. 
  3. Heat a pan on medium-high heat with coconut oil, once heated, add your sliced onion. Cook for about 5 minutes.  
  4. Once the onion is cooked add pulled jackfruit with adobo sauce, cumin, paprika, coconut sugar, lime juice, salt and water to the pan. 
  5. Stir to coat and reduce heat. Cook for about 10-15 minutes until the liquid is absorbed. Pay close attention, if jackfruit begins to stick, add more water. 
  6. Once jackfruit is cooked through, taste and adjust if needed, for a spicier jackfruit add more chipotles in adobo sauce. 
  7. Assemble tacos with fresh mango pineapple salsa and enjoy! 

*I always get my adobo sauce from cans/jars of chipotles in adobo.

a sip

More recipes