Authentic Vegan 'Pulled Pork' Jackfruit Tacos

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A plant-based twist on classic barbecue, using young jackfruit to mimic tender pork texture with smoky spices. This Mexican-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs young jackfruit in brine, smoked paprika, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

2 cans young jackfruit in brine
1 tbsp smoked paprika
2 tbsp apple cider vinegar
1/4 cup coconut aminos
1 tsp garlic powder
12 corn tortillas
1 large avocado

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Instructions

Step 1: Drain and rinse 2 cans young jackfruit thoroughly, then shred with two forks until it resembles pulled pork texture.
Step 2: In a bowl, mix 1 tbsp smoked paprika, 2 tbsp apple cider vinegar, 1/4 cup coconut aminos, and 1 tsp garlic powder to create a marinade.
Step 3: Add shredded jackfruit to the marinade and toss to coat evenly, then let sit for 15 minutes to absorb flavors.
Step 4: Heat a skillet over medium heat and cook jackfruit mixture for 10 minutes, stirring occasionally, until the liquid evaporates and the jackfruit becomes slightly caramelized.
Step 5: Warm 12 corn tortillas in a dry skillet for 30 seconds per side, then fill with jackfruit mixture and top with diced avocado.