Pulled Jackfruit Tacos

These are amaze, and the filling is great even just in a bowl with all the trimmings and some corn chips to dip in too. Compared to meat, this is much lower-calorie but a substantial and fun vegan option that looks crazily like pulled pork. This might also be delicious with some spicy chutney, with some vegan sour cream, or baked with rice. Hmmmm 🙎


Approx. cost $15, serves 4, takes 40 minutes most of which is simmering time, and contains a little each of protein, iron and calcium – boost it with your toppings. Spinach leaves, cashew- or tofu-based sauces and creams, a crumble of chopped spiced nuts. Or, chop up some firm tofu and stir it in with your jackfruit once it’s pulled.


1 x 400g can jackfruit, drained
1 tbsp olive oil
1 cup vegetable stock
2 cloves garlic, finely diced
2 tbsp sweet paprika
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp fresh coriander, minced
Juice of half a lime
Chilli or cayenne pepper, to taste
Small tortillas or hard taco shells, avocado, coriander, salsa, corn, fresh lime, and chilli, to serve


In a saucepan, drizzle olive oil and heat over medium-high heat. Add spices and garlic and fry for 2 minutes or until fragrant. Add jackfruit and coat with spices and garlic, then add stock and lime juice. Simmer for 30 minutes or until jackfruit is easy to pull/mash apart with a couple of forks and liquid is reduced. Serve in warm tortillas with heaps of toppings – these would be great with a drizzle of vegan chipotle sauce too!



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