Pulled Jackfruit Tacos

With Maple BBQ Sauce and Homemade Pickled Onions


Vegan tacos mightn't be the first thing you think of for Christmas lunch, but take it from us, they sure make an impression. It's all too common when families get together that different diets and food philosophies can make the Christmas menu a little tricky. Enter pulled jackfruit tacos! They taste and have the texture of pulled pork, but are completely vegan. 

What's great about this meal is that you don't have to slave away for hours in the hot kitchen, or get up before the sun to put the roast on. These delicious tacos, paired with our dirty corn recipe is just about the best thing you'll eat this Christmas.

Pro tip: adding a little liquid smoke will give them a next level smokey flavour.



4 cans young jackfruit, in water or brine not syrup

1 tbsp good quality taco seasoning (or a mix of ground cumin, coriander, garlic and onion powder)

2 heaped tbsp smoked paprika

Extra Virgin Olive Oil 

15 mini tacos

2-3 avocados, halved and sliced

1-2 limes, cut into wedges

1 large cucumber, sliced into thin strips

micro herbs or coriander

1 cup organic tomato paste

1 tsp onion powder

1 1/2 tsp garlic powder

2 tsp pepper

1 & 1/4 cup apple cider vinegar

2 tbsp Worcestershire sauce

1 tsp mustard powder

3/4 cup Maple Syrup

Pink Himalayan Crystal Salt

1/4 cup & 1 tbsp filtered water

2 purple onions, cut in half and sliced into half moons

3 bay leaves

8 cloves

1 tsp black peppercorns



1 Tbsp Vegetable Broth Garden Veggie


1. Start by making the pickled onions first: bring 1 cup of apple cider vinegar, 1/4 cup maple syrup, 1/4 cup filtered water, peppercorns, bay leaves and cloves to the boil in a saucepan. Add onions and reduce to a simmer for 15 minutes. 

2. Remove from the heat and allow to cool completely. Transfer to a jar including the liquid and store in the fridge until needed. 

3. Rinse, drain and pat dry your jackfruit. Chop off any large core parts of the fruit and discard. 

4. Place in a frypan with a little olive oil and gently fry for five minutes to soften.

5. Add in smoked paprika, broth and taco seasoning (or your mixture of spices). Fry for another 10 minutes, once softened fully, pull apart with two forks for the pulled pork texture. 

6. Meanwhile, in a seperate saucepan, place tomato sauce, onion powder, garlic powder, remaining maple syrup, 2 tsp pink Himalayan crystal salt, pepper, remaining apple cider vinegar, Worcestershire sauce, mustard powder, water and 1 tbsp smoked paprika, allow to gently simmer until warmed through and well combined. 

7. Add in some of the BBQ sauce mixture to the pulled jackfruit until nicely coated. 

8. To serve, heat tacos to soften, layer some of the jackfruit, avocado, cucumber, pickled onions, squeeze over a little lime juice and garnish with herbs.

Makes about 15 mini tacos. 


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

On Sale from $19.96

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