Crispy Smoky Jackfruit 'Pulled Pork' Tacos with Mango Salsa

By AislePrompt Editorial · ·

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.

Vegan tacos featuring shredded jackfruit simmered in smoky BBQ sauce, topped with fresh mango salsa for sweet and spicy contrast. This American-inspired vegetarian recipe (vegan, low carb), ready in about 30 minutes, pairs Young green jackfruit, BBQ sauce, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 15 min Serves 4 American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 20 oz shredded jackfruit, 1/2 cup BBQ sauce, 1 tsp smoked paprika, and 1 tbsp apple cider vinegar. Simmer for 15 minutes, stirring occasionally, until jackfruit is tender and sauce is thickened and coats the jackfruit.
  2. Step 2: While jackfruit simmers, combine 1 cup diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and a pinch of salt in a bowl. Let sit for 10 minutes to meld flavors.
  3. Step 3: Warm corn tortillas according to package instructions. Divide jackfruit mixture evenly among tortillas, then top with 2 tbsp mango salsa and a few avocado slices. Serve immediately.

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