Jackfruit Tacos

“Tacos are universally loved,” declared no one ever. They have a magical ability to unite friends and families. Set up a taco station with the ingredients listed below, and gather your closest supporters for a dinner where they can customize their own tacos. Delight them with BBQ Jackfruit Tacos topped with Crunchy Kale Slaw! Sharing plant-based goodness through flavorful food might just ignite your spirit while easing any feelings of disappointment or loss.

Four servings

20 mins

30 mins

50 mins


  • One batch Crunchy Kale Slaw
  • Two batches vegan bbq sauce link in directions or your favorite store-bought vegan BBQ sauce (about 1 cup)
  • One batch pickled red onions link
  • Jackfruit
  • One small yellow onion sliced (about one cup)
  • 20 ozs Jackfruit fresh or BPA-free canned, drained
  • One tsp onion powder
  • 1/2 tsp garlic powder
  • One tsp smoked paprika
  • 1/4 tsp salt (optional)
  • 3/4 cup vegetable broth unsalted, preferably homemade
  • Six whole-grain tortillas 8-inch, or lettuce wraps
  • Cilantro (optional) chopped, to taste


  1. Make the Crunchy Kale Slaw and set aside.
  2. Make the Vegan BBQ Sauce and set aside (don’t forget to double the batch so you have extra for spreading onto the tacos!).
  3. Make the Pickled Red Onion and set aside.
  4. Make the jackfruit: Prepare the fresh or canned jackfruit by shredding the pieces with your hands (discard any hard pieces of the core)
  5. Heat a large stovetop pot on medium-high. Add the sliced onion, cooking until translucent, about 3–4 minutes.
  6. Add the shredded jackfruit, onion powder, garlic powder, smoked paprika, and salt, if using, and cook for 5 minutes, stirring
    occasionally. If necessary, add 1–2 tablespoons of water at a time to keep it from sticking to the pan.
  7. Stir in the vegetable broth and half of the BBQ sauce. Turn the heat to low-medium, cover, and let simmer for 20 minutes,stirring every 4–5 minutes to prevent the jackfruit from sticking to the bottom of the pan.
  8. Assemble the tacos: Divide the jackfruit between the tortillas. Add 1–2 forkfuls of the Crunchy Kale Slaw and 1–2 forkfuls of the Pickled Red Onions (or set up your assembly station if you’re having guests over for tacos).
  9. Add more BBQ sauce to each taco, if desired.
  10. Sprinkle cilantro on top, if desired. Enjoy!

Chef Notes


Instead of Pickled Red Onions, use another pickled vegetable or raw red onions.

Instead of Crunchy Kale Slaw, use another slaw of choice


Use lettuce or large leafy green wraps in place of tortillas.

Prep Ahead

Prepare the Crunchy Kale Slaw ahead of time and store in an airtight container in the refrigerator for up to three days before using.

Prepare the BBQ Sauce ahead of time and store in the refrigerator for up to two weeks before using.

Prepare the Pickled Red Onions ahead of time and store in the refrigerator for up to two weeks before using.


Store leftover BBQ Jackfruit in the refrigerator in an airtight container for up to five days.

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