Texas BBQ Jackfruit Tacos
Tender barbecue jackfruit simmered in a smoky tomato glaze, served in warm corn tortillas with pickled slaw. This tex-mex-inspired vegan (vegetarian, gluten-free) ready in about 70 minutes pairs drained and shredded canned jackfruit, tomato sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, 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.
Ingredients
- 2 cups drained and shredded canned jackfruit
- 1 cup tomato sauce
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp apple cider vinegar
- 8 large corn tortillas
- 1/2 medium thinly sliced red onion
- 1/4 cup chopped cilantro
- 1 juiced lime
Instructions
- Step 1: In a large skillet, combine shredded jackfruit, tomato sauce, brown sugar, smoked paprika, and apple cider vinegar. Simmer over medium-low heat for 25-30 minutes, stirring occasionally, until tender and glazed.
- Step 2: While jackfruit cooks, prepare pickled slaw: Toss sliced red onion with 1 tbsp apple cider vinegar, 1 tsp sugar, and a pinch of salt. Let sit for 10 minutes.
- Step 3: Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Spoon 1/2 cup jackfruit into each tortilla, top with pickled slaw and cilantro, then squeeze lime juice over each taco.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas BBQ Jackfruit Tacos take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Texas BBQ Jackfruit Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomato sauce from drying out.
Can I substitute ingredients in Texas BBQ Jackfruit Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Texas BBQ Jackfruit Tacos for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Texas BBQ Jackfruit Tacos vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used half the salt and it was still plenty flavorful.
