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Pulled Jackfruit Tacos

Serves 6 people / Cooking time: 45 minutes

Pulled Jackfruit Tacos, life doesn't get much better than this🤤

100% plant-based🌱✌️

Here's my favourite recipe I have been tweaking and adjusting for a few years to find the ultimate pulled jackfruit taco.

pulled jackfruit tacos



18 soft white tortilla wraps 
4 tbsp olive oil
1 medium red onion, finely diced
4 cloves garlic, finely diced
1 heaped tsp ground cumin
1 tsp smoked paprika
Pinch of chilli flakes
1 tsp ground coriander
1 pinch ground cinnamon
2 tbsp tomato paste
2 x 565 g / 20 oz tins young (green) jackfruit in water
4 tbsp soy sauce
3 tbsp maple syrup
¼ tsp black pepper
1 tbsp apple cider vinegar
4-5 tbsp water


  1. Fry off the onions on a low heat for 5-6 minutes in the olive oil until they are translucent.
  2. Add the garlic and cook for a further 3-4 minutes.
  3. Add the dry spices and chilli flakes and fry for a further minute.
  4. Add the tomato paste and fry for a further minute.
  5. Add the drained tins of jackfruit, together with the soy sauce and maple syrup. Season with black pepper.
  6. Bring up the heat and simmer for 20-25 minutes, stirring every few minutes, and adding a few tablespoonfuls of water every time the mixture starts to dry.
  7. Use two forks to pull apart the jackfruit into pulled jackfruit.
  8. Serve on soft white vegan tortillas with the following toppings: tomato salsa, homemade vegan slaw, vegan cheese, guacamole, freshly squeezed lime (see below).

Tomato salsa: Mix 3 finely chopped tomatoes with 1/2 finely chopped red onion, a squeeze of lime, 3 tablespoons extra virgin olive oil, salt, pepper & sugar to taste.

Vegan slaw: Mix half a finely chopped red cabbage with 1 freshly squeezed lime, 1 tablespoon apple cider vinegar, 5 tablespoons vegan mayo, salt & pepper to taste.

Guacamole: Mash up 3 avocados with the back of a fork with 3 freshly squeezed limes and salt.