Plant-Based BBQ Jackfruit Tacos

We normally celebrate Taco Tuesday in my house. It’s fun for the kids and really, who doesn’t love tacos? While I sometimes mix it up by replacing tacos with other Mexican-inspired dishes like Instant Pot Butternut & Bean Enchiladas or Instant Pot Vegan Burritos, the kids never seem to get tired of traditional Taco Tuesday fare.

But this week I thought I’d deviate from the norm and test out something different with the kiddos. I grabbed some jackfruit, shredded it, added some BBQ sauce, coleslaw and mango salsa, and boom! Plant-based BBQ Jackfruit Tacos — and the kids dug it!

BBQ jackfruit tacos

Plant-Based BBQ Jackfruit Tacos

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Total Time: 1 hour 20 minutes
Servings: 6

What you’ll need

  • 2 20oz cans young green jackfruit
  • 1 bottle oil-free barbecue sauce
  • 1/2 batch oil-free vegan coleslaw
  • mango salsa (optional)
  • 12 corn or flour tortillas, taco-sized

How you’ll do it

  • Place jackfruit pieces in a large bowl and soak in clean water for at least 1 hour. This is to done to remove the brine flavor from the fruit.
  • Drain jackfruit and place pieces into a food processor or blender. Pulse just a few times until jackfruit is broken up and resembles shredded pork or chicken.
  • Add shredded fruit to a medium pot and add BBQ sauce. Heat on medium to medium-high and stir regularly to prevent the sauce from burning. Cook until heated through, about 10 minutes.
  • Add a scoop of jackfruit to each tortilla, followed by coleslaw and salsa if using. Add any additional topics you'd like, such as jalapeños, plant-based yogurt, tomatoes, and more!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).

1 Comment

  1. Pingback: Instant Pot Quick and Cheesy Vegan Enchilada Soup - KevCooksPlants

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