Vegan Pulled Jackfruit Street Tacos

Vegan Pulled Jackfruit Street Tacos 🌮 A simply delicious recipe for creating the best meatless street-style tacos using all plant-based ingredients.

This recipe is so simple to prepare, you can enjoy Taco Tuesdays any day of the week! These lightly seasoned vegan tacos with jackfruit are a great way to experience the tastes and textures of traditional Mexican pulled meat street tacos, without causing harm to animals. How nice is that?!

In my hometown of San Diego, California, Mexican food is our most popular local cuisine. Along with enchiladas & burritos, tacos belong right at the top of favorite south-of-the-border dishes. These shredded (or pulled) jackfruit tacos are cooked in a zesty combo of southwestern-inspired flavors that can be easily adapted to suit your taste preferences. They pair perfectly with our easy vegan Mexican rice. Add a side of our refreshing and colorful watermelon mango pico de gallo and your plate will look like a party!

You might be wondering, what are vegan pulled jackfruit street tacos?

Vegan pulled jackfruit street tacos are a plant-based version of a popular Mexican street food dish that is traditionally prepared with shredded seasoned meat served inside small, soft corn tortillas. Instead of using meat, these vegan tacos are made with jackfruit, a tropical fruit native to Southeast Asia (see more in the FAQ's below). When shredded and cooked, jackfruit has a stringy texture that resembles pulled pork or chicken, making it a flavorful and satisfying vegan substitute in savory dishes, like tacos.

🌮 Ingredients

🥕 See the recipe card below for quantities & details.

Ingredient notes

This recipe is very versatile. You can add or remove ingredients to your liking. I have included suggested substitutions below as well as variations further down in the article. For these vegan shredded or "pulled" tacos with jackfruit, we've used typical taco spices along with citrusy lime juice, bright bold salsa & rich tomato paste, balanced with a touch of sweet maple syrup.

• Jackfruit - canned green jackfruit in brine or water (not syrup)
• Onion - brown, red, or white
• Garlic- fresh preferred, can substitute with garlic powder
• Olive oil - or light vegetable oil
• Tomato paste - or thick tomato sauce
• Salsa - smooth, chunky, spicy, mild, or pico de gallo - your choice
• Maple syrup - substitute with agave nectar, brown sugar or vegan honey
• Lime juice - fresh preferred or bottled
• Cumin powder - substitute with coriander, paprika, or taco seasoning
• Chile powder - Ancho (or chipotle if you prefer a smoky flavor)
• Salt & pepper

🌮 Instructions

1. Measure your ingredients.

2. Peel/dice onion and garlic.

3. Drain/rinse jackfruit.

4. If you find seeds/pods in your jackfruit, they are edible and nutritious, so you can certainly use them if you like. I find them to be rather tough in texture and prefer not to include them in this dish, but that's just me.

5. Shred the jackfruit with a fork, knife, or simply use your fingers to pull it apart.

6. Pour olive oil into a skillet over medium-high heat. Add diced onion and stir occasionally, until onion begins to sweat and starts to become transparent.

7. Add garlic. Stir frequently so that garlic doesn't burn. Lower temperature if needed.

8. Add jackfruit, continue stirring.

9. Stir in remaining ingredients.

10. Continue cooking for 10-15 minutes until jackfruit is browned. Stir frequently so it doesn't burn or stick to the bottom of the pan.

11. When ready, remove from heat and serve!

🌮 Taco Topping Tips

Variations

This recipe is perfectly suited for vegans, non-vegans, or anyone wanting to satisfy a craving for traditional street tacos, without causing harm to animals. This dish is so easy to customize to your own tastes. Want to kick up the heat or adjust the flavor profiles of your tacos? Prefer to create a vegan version of chicken, carnitas, or pulled pork? Go for it!

• Smoky flavor - For a deeper, smokier flavor, add chipotle sauce, smoked paprika, smoked masalas, smoked salt or liquid smoke.
• Vegan carnitas/pulled pork - Add your favorite barbecue sauce along with some hot sauce to the jackfruit while it is cooking.
• Vegan shredded beef - Include vegan "beef" bouillon with the jackfruit while cooking.
• Vegan shredded chicken - Boost the flavor with vegan "chicken" bouillon.
• Keep it easy! - Replace the spices with an all-purpose taco seasoning.

If you love tacos, be sure to check out this delish recipe for vegan potato tacos with cabbage.

Equipment

Just a few basic kitchen tools are all you need.

• A large skillet (we love cast iron!)
• Mesh strainer or colander
• Cutting board
• Fork or kitchen knife
• Measuring spoons
• Wood, silicone, or metal spatula

🌮 Top Tortilla Tips

Traditional Mexican street tacos are served inside one or two small soft corn tortillas. For street-style or soft tacos (not crispy), select the softest and freshest corn (or flour) tortillas you can find. Some corn tortillas may become brittle in a day or two, which can cause your tacos to fall apart. Here are two simple ways to soften corn tortillas if needed:

Oven Method

Cut an 18" long sheet of aluminum foil and parchment paper. Layer the parchment on top of the foil.

Brush one side of each tortilla with a small amount of cooking oil. Create a small stack of tortillas on top of each other (4-6) and place on parchment. 

Fold parchment paper over and cover securely with foil.

Place wrapped tortillas in a pre-heated 350℉ oven for 3 minutes. Flip packet over and continue heating for 3 more minutes. Use them while warm.

Microwave Method

If you prefer not to use oil, lightly dampen a few sheets of paper towels with water and layer tortillas between the towels. Place in a microwave, heating in short (15-20 second) increments. Don't overheat or the tortillas will get tough. Too much water on the paper towels may cause the tortillas to stick to the paper. Be sure to use the tortillas immediately after heating, while soft.