BBQ Jackfruit Tacos with Mango Slaw

 

Tender, smoky pulled jackfruit slow-simmered in bold BBQ sauce, piled into warm corn tortillas and topped with a fresh, zesty mango slaw. These incredible vegan tacos are ready in 30 minutes and will have everyone convinced they’re eating something truly indulgent.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 (8 tacos)

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Ingredients

For the BBQ Jackfruit:

• 2 cans (560g drained weight) young green jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• ½ onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder
• ½ cup BBQ sauce (use a vegan-friendly variety)
• ¼ cup vegetable broth
• Salt and pepper to taste

For the Mango Slaw:

• 1 cup green cabbage, finely shredded
• 1 ripe mango, peeled and julienned
• 1 small carrot, grated
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• ¼ tsp salt
• Fresh cilantro, roughly chopped

To Serve:

• 8 small corn tortillas (warmed)
• 1 avocado, sliced
• Lime wedges
• Extra BBQ sauce or hot sauce

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Instructions

1. Prepare the jackfruit: Drain and rinse jackfruit. Using your hands or two forks, shred the pieces apart until they resemble pulled meat.
2. Cook the base: Heat olive oil in a pan over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and cook for another minute.
3. Add spices: Stir in smoked paprika, cumin, and chili powder. Cook for 3–4 minutes to deepen the flavor.
4. Simmer the jackfruit: Add shredded jackfruit, BBQ sauce, and vegetable broth. Stir well, reduce heat, and simmer for 12–15 minutes until thickened and caramelised. Season with salt and pepper.
5. Make the slaw: In a bowl, toss cabbage, mango, and carrot. Whisk together lime juice, maple syrup, rice vinegar, and salt. Pour over slaw, toss well, and fold in cilantro.
6. Warm tortillas: Heat tortillas in a dry pan or directly over a gas flame for about 30 seconds per side.
7. Assemble tacos: Fill tortillas with BBQ jackfruit, top with mango slaw and avocado slices, and finish with a squeeze of lime.

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Notes

• Shortcut: Use store-bought coleslaw mix and simply add mango.
• Spice It Up: Add pickled jalapeños or a drizzle of sriracha.
• Storage Tip: Store jackfruit filling and slaw separately in the fridge for up to 3 days.
• Serving Idea: Also delicious as a taco bowl served over rice or quinoa.

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