They look like pulled pork tacos right? Jackfruit is seriously magical! The texture and visual appearance of pulled jackfruit looks almost identical to pulled pork – I’m always blown away. It has a chewy/meaty texture and easily pulls a part to create the “pulled pork” look. With the right sauces and seasonings it can taste like it too! Whether you’re a meat eater or not this recipe is a crowd pleaser for sure.
Where to buy you ask?
Great question. This is tricky.
I have never purchased a fresh jackfruit so I can only speak to canned, but what I will say about buying fresh is that it can be difficult to find in generic grocery stores in Canada and the US (check out Asian markets), it’s pricey, and it’s a bit of a task to open and remove the jackfruit. If you ever choose to purchase a whole jackfruit I 100% recommend watching a YouTube video on how to open it, etc. to make your life a lot easier and remove the guessing from the equation!
Okay, back to buying canned. In Canada a can of jackfruit isn’t “cheap” (in my opinion at least) and can range from $4-$7. In my experience it usually costs around the $6 mark. I always go for “young green jackfruit in brine”. You can see some examples below. I personally avoid the jackfruit canned with syrup because of the added sugar and it tastes funny in my opinion!
Finally, where to buy…
My generic answer is to check out your local asian markets.
If you’re in Charlottetown, PEI, my go-to places are: Bulk Barn, Riverview Country Market, and Kent St Market.
If you’re in Toronto there are probably a million places to purchase, including asian markets and the Bulk Barn, but I exclusively buy mine from Organic Garage in Liberty Village. I can’t say for certain, but Kengsington Market stalls, Essence of Life Natural Food Market, and 4Life Natural Foods would also be great places to look.
You can also buy online: Amazon, Well.ca, etc.
How to prepare?
I usually open the can and pour its contents into a strainer to rinse some of the brine off. Then since it’s “young”, aka not ripe, jackfruit some pieces will be harder than others. Be prepared to use your hands. I usually squeeze each piece to see if it is soft enough to form shreds with my hands. For the pieces that are too hard I chop off the harder pieces, slice them (some people throw these out, but that’s completely unnecessary and wasteful in my option- they are great!), and then use my hands to “shred” the softer pieces. This is just how I do it, I’m sure there are more efficient ways and maybe you’ll find your own groove once you get started – just do what works for you as there is no science to it.
BBQ Jackfruit Tacos
- 1-2 Can(s) Jackfruit 1 can serves ~2 people (4-5 tacos)
- 1 small onion diced
- 1/4 cup of apple cider vinegar
- 2 Tbsp coconut aminos
- 2 Tbsp Good Food For Good Ketchup Sub tomato paste if you don't have this ketchup/don't want to purchase for the recipe.
- 1 Tbsp maple syrup
- 1/2 Tbsp garlic minced
- 1 Tbsp nutritional yeast
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- 2 tsp oregano
- 1 tsp chili garlic sauce
- 1/2 tsp chipotle
- 1/2 tsp cracked pepper
- 1/4 tsp salt
- 1 lime juiced
Toppings & Tortilla
- Red Cabbage
- Avocado or guac
- Lime Wedge(s)
- Tortilla I really like Unbun & The Real Coconut tortillas
- Salsa/Hot Sauce/Ketchup etc
Spiced Wedges (optional & not included in timing calculation)
- Yukon Gold Potatoes I eyeball based on how many people I want to serve or if I want leftovers.
- 1 tsp Cumin
- 1 tsp Oregano
- 1/2 tsp Chili Powder
- 1/2 tsp garlic
- Pepper to taste
- Salt to taste
- If you are making the wedges turn on the oven to 425°F and prepare potatoes first to maximize your time: wash, chop into 1 inch wedges, line pan with a silpat mat or parchemnt, place wedges on pan, drizzle with avocado oil and spices, use hands to evenly coat, put in oven. I set a timer for 20 miuntes and then flip them. Usually they take another 20 minutes, but it depends on how thick or thin you chop them so I recommend checking on them ofter past the 20 minute mark. *I always eyeball my spices so feel free to add more or less to taste.
- Add diced onion to a pan with a little bit of avocado oil and sauté on medium/high heat for a few minutes until translucent.
- Add the rest of the BBQ sauce ingredients and the jackfruit.
- Lower heat to med/low and let the flavours simmer for 15+ minutes, mix every few minutes.
- While the jackfruit is simmering you can prepare your toppings.
- To serve add jackfruit mixture directly to your taco shells and add toppings. Add the wedges and any dips/sauces you want and enjoy!
- The same measurements in the BBQ sauce recipe can be used for one or two cans of jackfruit. If you use one can it will be a bit more “saucey” and if you use two cans you might need to add a TBSP of water the thin it out a bit more.
- It’s very flavourful sauce, so feel free to cut the spice measurements in half if you are sensitive to spice.
- I didn’t include the wedges in the time to make this recipe as they are a completely optional addition so be sure to account for that if you are tight on time and want to add the wedges.
- Sometimes I swap the oregano in the fries for 1/2 tsp each of smoked paprika and coriander.