BBQ Jackfruit Tacos Recipe

Jackfruit: Young green jackfruit is a fruit that has a texture similar to shredded meat when cooked, making it great for savory dishes.

Bbq sauce: This sauce adds a smoky, tangy flavor that makes the jackfruit taste like classic barbecue.

Tortillas: Soft flatbreads that hold all the taco fillings together.

Red cabbage: Adds a crunchy texture and a pop of color to the tacos.

Carrots: Shredded carrots bring a sweet crunch and freshness.

Cilantro: Fresh herb that adds a bright, slightly citrusy flavor.

Lime: Cut into wedges, lime juice adds a zesty finish when squeezed over the tacos.

One of the most important steps in this BBQ Jackfruit Tacos recipe is heating the jackfruit in the skillet before adding the BBQ sauce. Here’s a simple way to do it so your tacos turn out just right:

1. Heat your skillet over medium heat. This means the pan should be warm but not too hot, so the jackfruit cooks evenly without burning.
2. Add the drained and rinsed jackfruit to the skillet. Spread it out a little so it’s not all clumped together.
3. Let it cook for about 5 minutes, stirring every now and then. This helps the jackfruit get a bit of color and lose some of its moisture.
4. After that, pour in the BBQ sauce and stir well to coat all the pieces.
5. Keep cooking for another 10 minutes, stirring often, until everything is heated through and the flavors mix nicely.

Doing this step slowly and carefully makes the jackfruit taste better because it soaks up the BBQ sauce instead of just sitting in it. If you rush or add the sauce too early, the jackfruit might stay soggy or not get that smoky, rich flavor you want.

When I first tried this, I made the mistake of adding the sauce right away, and the jackfruit ended up a little mushy. Waiting those 5 minutes before adding the sauce really changed the texture and taste for the better. Also, stirring often helps prevent sticking and burning, which can happen if you leave it alone too long.

Warming the tortillas separately is another small trick that makes assembling the tacos easier and keeps them soft and flexible. I like to warm mine in a dry pan for about 30 seconds on each side—it’s quick and gives a nice little toasty flavor.

• young jackfruit - Substitute with shredded mushrooms: Shredded mushrooms can mimic the texture of jackfruit and absorb the bbq sauce well.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that complements the other ingredients.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh crunch to the tacos.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and can be used if red cabbage is unavailable.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and a mild flavor that blends well with the other ingredients.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidic brightness to the dish.

• Allow the bbq jackfruit to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Transfer the cooled bbq jackfruit into an airtight container. If you have multiple servings, consider portioning them out into separate containers for easier reheating.
• Store the bbq jackfruit in the refrigerator for up to 4 days. This ensures that the flavors remain fresh and the texture stays appealing.
• For longer storage, place the bbq jackfruit in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the taste and texture.
• To reheat refrigerated bbq jackfruit, warm it in a skillet over medium heat until heated through, about 5-7 minutes. You can also microwave it in a microwave-safe dish for 2-3 minutes, stirring halfway through.
• If reheating from frozen, allow the bbq jackfruit to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated bbq jackfruit.
• Store the tortillas separately in a sealed plastic bag or airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag.
• Keep the shredded cabbage, carrots, and cilantro in separate airtight containers in the refrigerator. These should stay fresh for up to 3 days.
• When ready to serve, reheat the tortillas in a skillet or microwave, assemble the tacos with the reheated bbq jackfruit, and top with fresh shredded cabbage, carrots, and cilantro.

• Preheat your oven to 350°F (175°C). Place the bbq jackfruit on a baking sheet lined with parchment paper. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes until thoroughly warmed.

• For a quick method, use a microwave. Place the bbq jackfruit in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer stovetop reheating, heat a skillet over medium heat. Add the bbq jackfruit and a splash of water or bbq sauce to prevent drying out. Stir occasionally and cook for 5-7 minutes until heated through.

• To reheat the tortillas, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute. Alternatively, warm them in a dry skillet over medium heat for about 30 seconds on each side.

• For a more flavorful twist, reheat the bbq jackfruit in a slow cooker on low for 1-2 hours. This method allows the flavors to meld even more, making your leftovers taste freshly made.

• If you have an air fryer, preheat it to 350°F (175°C). Place the bbq jackfruit in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for cooking the jackfruit and mixing it with the BBQ sauce.

• Spatula: Useful for stirring and flipping the jackfruit to ensure it cooks evenly.

• Can opener: Necessary for opening the cans of young jackfruit.

• Colander: Used to drain and rinse the jackfruit after opening the cans.

• Knife: Essential for chopping the cilantro and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping the cilantro and cutting the lime.

• Grater: Handy for shredding the red cabbage and carrots.

• Microwave: An optional tool for warming the tortillas quickly.

• Tongs: Useful for handling and assembling the tortillas without burning your hands.

• Serving plate: A plate to arrange the assembled tacos before serving.

Use pre-shredded veggies: Save time by using pre-shredded red cabbage and carrots from the store.

Quick jackfruit prep: Opt for canned young jackfruit to skip the peeling and cutting process.

Microwave tortillas: Warm tortillas in the microwave for 30 seconds instead of using a pan.

Batch cook: Double the bbq jackfruit and freeze half for a quick meal later.

Pre-make toppings: Chop cilantro and prepare lime wedges in advance and store in the fridge.