Pulled jackfruit tacos

Pulled jackfruit tacos

pulled jackfruit tacos macro

After the success of my bao bun recipe, jackfruit has become a bit of an obssession…The trouble is, no one sells it here 🙁 . There is one shop, which orders them for me, but as it takes a few weeks between me placing an order and the order actually arriving, I need to be organised about my recipe testing and creation when it comes to this elusive ingredient.

This batch took a little long to arrive but it is finally here, which made my day as I’ve been dying to make pulled jackfruit tacos for a while. The weather has become almost summery and what better way to celebrate summer (okay, spring still) than with a tray of juicy, filled to the brim, tacos, chilled craft beer and a postprandial nap in my hammock 😉 (my lazy cat, Tina, agrees!). Plus, it is Cinco de Mayo today, isn’t it? So I feel like this Mexican-inspired feast has been perfectly timed.

These smoky and spicy tacos have got a big thumbs up from Duncan who could not wait for me to finish photographing them so that he can sink his teeth into at least one. I am rather pleased with how they turned out too and the only issue is that I’ll now have to beg the shop owner to get me some more jackfruit. He seems a little bit bemused by my quirky taste in food as I haven’t managed to explain what I use it for…Pretend pork!? I don’t think he will appreciate the genius of this idea.

smoky pulled jackfruit

pulled jackfruit tacos tray

pulled jackfruit tacos

pulled jackfruit tacos lunch

pulled jackfruit tacos row

makes
10
PREP
60 min
COOKING
45 min
makes
10
PREPARATION
60 min
COOKING
45 min
INGREDIENTS
PULLED JACKFRUIT (for best flavour, make a day ahead)

  • 4 tbsp olive oil
  • 1 medium red onion, finely diced
  • 4 cloves garlic, finely diced
  • 1 heaped tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 pinch ground cinnamon
  • 2-3 pinches ground cloves, adjust to taste
  • 1 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste
  • 2 tbsp tomato paste
  • 2 x 565 g / 20 oz tins young (green) jackfruit in water
  • 4 tbsp soy sauce
  • 3 tbsp maple syrup
  • ¼ tsp white pepper (black is okay too)
  • 1-2 tsp liquid smoke**, adjust to taste
  • 1 tbsp apple cider vinegar

SOFT TACOS (makes about 10 x 12 cm / 4.5″ diameter)

  • 185 g / 1½ cups all purpose white flour
  • ½ tsp baking powder
  • ¾ tsp salt
  • 2 tbsp vegetable oil (I used olive oil)

SALSA

  • 15 ripe plum tomatoes
  • 1 spring onion, sliced thinly
  • 2 tsp lime juice
  • ½ tsp sugar
  • salt & pepper, to taste

REMAINING INGREDIENTS

  • Romaine lettuce, shredded
  • quick-pickled red onions (details in this recipe)
  • vegan sour cream (details in this recipe)
  • small bunch of coriander

METHOD
PULLED JACKFRUIT (for best flavour, make a day ahead)

  1. Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
  2. Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
  3. Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
  4. Mix in the tomato and chilli paste.
  5. Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
  6. Just before you are ready to assemble the tacos, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.
  7. TACOS

  8. Put a kettle on. To make tacos mix flour, baking powder and salt in a big bowl. Add olive oil to the flour mixture and incorporate it well with your hands. Once the water comes to the boil, add about 120 ml / ½ cup of hot water in. Initially mix it all together with a spoon (as the mixture will be too hot), then start kneading the dough with your hands – you may need to add another splash of water if the dough is still too dry.
  9. Knead for about 5 minutes until the dough is smooth and elastic. Rest the dough for about 30 min covered with a damp kitchen towel. The resting step is very important so do not skip it. You can also make the dough a day in advance and keep it in the fridge overnight – if you decide to do that, bring the dough to room temperature before rolling the tacos.
  10. Once the dough has rested, divide it into 10 equal pieces.
  11. Set a medium, heavy-bottomed or griddle pan on a medium heat (it’s important not to get the pan too hot, I used setting 4 out of 6).
  12. Roll each piece of dough into a ball. Using a rolling pin, roll out tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tacos. Once you are happy with the shape* and thickness (make them as thin as possible), put your taco on a hot pan.
  13. Little bubbles will start to appear after about 30 seconds, if any large air pockets appear pierce them with the tip of a knife. After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side. Do not let them sit in the hot pan for too long as it will produce dry and cracking tacos.
  14. Keep cooked tacos in a stack in a warm place (like a very low oven) covered with a damp towel (to prevent them from drying out).
  15. SALSA

  16. Chop tomatoes into a fine dice. Add sliced spring onion and lime juice. Season with salt, pepper and sugar. Set aside.
  17. ASSEMBLY

  18. Finally, assemble your tacos by putting pulled jackfruit, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Drizzle with vegan sour cream.

NOTES
*Don’t get discouraged if your tacos aren’t perfect circles. If you are finding it hard to roll out them into circles, use an upside down bowl to help you cut out perfect circles from your dough.

**If you don’t have liquid smoke, you could increase the amount of smoked paprika instead.

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NUTRITIONAL INFO
calories
243
12%
sugars
9 g
10%
fats
11 g
15%
saturates
1 g
7%
proteins
4 g
8%
carbs
32 g
12%
*per taco
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5.0
45 reviews, 78 comments
REVIEWS & QUESTIONS
Dilushani:
Hi I want to make this especially because of the reviews. My oven isn’t working. Can I cook this on the stove? Thank you
    Ania
    Ania:
    Hi Dilushani,
    These are mostly done on the stovetop but I do bake the filling for a bit at the end to caramelise and give it a slightly drier texture and that will be hard to do on the stovetop - you could fry the filling up a little, I suppose. They will still be nice though, your best bet is to make the filling at least a day before to get the flavours to develop and mingle. Hope this helps! Ania
Megan:
The pulled jackfruit tasted amazing. I’ll definitely be making this again. I used a squeeze of BBQ sauce as I didn’t have liquid smoke.
    Ania
    Ania:
    Thank you so much, Megan! I am delighted that you enjoyed them and thank you for taking the time to review, I really appreciate it. Ania
    PS: you might also enjoy this latest jackfruit recipe of mine.
Jean Robinson:
Where can I find can jack fruit. I have seen it at the farmer’s market but it is the unprocessed fruit. How would I process the raw fruit?
    Ania
    Ania:
    Hi Jean,
    What you want is young / green jackfruit (not the ripe sweet one, which is yellow) that comes in a tin. In the UK (I don't know where you live), you can find them in Asian grocery stores (known as corner stores) and in large supermarkets in Asian or in a vegan section. You could use raw jackfruit but that's a lot of prep and as I have never used it in its raw form I am not the best person to advise. Ania
grace:
Another fantastic recipe! These were so good that we ate until our stomachs hurt. I chopped the pointy jackfruit ends finely before including them, and added a wee bit of tomato juice for extra moisture. The recipe was followed exactly, otherwise. I served them with your quick pickled red onions (delicious and so simple), guacamole and shredded red cabbage marinated in lime juice. Sooooo good!
    Ania
    Ania:
    So happy to hear that, Grace! Good call on the pointy ends, I do the same thing when I prepare jackfruit now. Really happy you enjoyed this. x Ania
Sammy:
Love
Loved it
Just trying out Jackfruit
    Ania
    Ania:
    Thank you, Sammy! I'm delighted to hear that you did! x Ania
Tammy Bosworth:
Wow this is DELICIOUS!!! Im a 1st time jackfruit-er and I think I got lucky in choosing a fruit AND this recipe! I read through some many and this seemed to be the perfect balance of layered flavors and not too complicated . It's a winner for sure! Thank you!
    Ania
    Ania:
    Thanks Tammy, I'm so happy to hear that your introduction to the wonders of jackfruit was a good one :) And many thanks for taking the time to leave this review - I really appreciate it. x Ania
Mon:
Thank you! I'm a pretty average cook and this seems easy enough to follow. I'm trying it tonight.
Wondering, is it possible to create the tacos and freeze them? Thinking ahead for next time and dinner prep. Ta
    Ania
    Ania:
    Hi Mon,
    Yes, these are pretty straightforward to make - I hope you'll enjoy them. I assume you don't mean assemble and freeze (?) as that would not produce a nice result, I don't think. You can freeze the filling and the tacos separately though, for sure. And I would not recommend freezing the salsa as it won't be very nice once thawed. Hope this helps! Ania
Janina:
I absolutely enjoyed preparing this recipe! 3 years ago my good friend introduced me to pulled jackfruit tacos and we really had a blast! We've recently discovered a shop in Paris where we found jackfruit in a can for a very decent price. Coming at the recommendations of my friend, I got to discover a little lazycatkitchen. I admit I've skipped the step of leaving the preparartion in the fridge overnight, no smoked liquid, avocado instead of pickled onignions and honey instead marple syrup. Little adjustment but we were crazy in love with this recipe!
Thank you, Ania!
Next week we're inviting friends over dinner as we kind of need to show off with this dish😊😁
    Ania
    Ania:
    Aw, thank you for your kind words, Janina! I'm really happy to hear that you enjoyed it so much and I hope that your friends will do. And thank you to your friend for telling you about my blog! x Ania
Paul:
Wow, great recipe !
I followed every step of your process and it worked. The taste is just right! Incredible experience for me! I can become a vegetarian now !
Thanks a lot for you good work. You are a pro!
    Ania
    Ania:
    Thanks Paul, so chuffed to read your rave review of this dish and glad you are being swayed towards eating more plants! ;) . x Ania
Emily Jackson:
I've only been able to find frozen jackfruit, I was so excited to find it. I have been wanting to try jackfruit tacos for a while. Do you think that will work?
    Ania
    Ania:
    Hi Emily,
    Sure, I don't see why not! I am assuming it's just been peeled and frozen (not minced or anything like that). It should work just as well once it's been thawed. Good luck! Ania
Juliet:
This is a great recipe and I’ve made it a few times, cooking it on low in a slow cooker over the course of the day instead of refrigerating overnight. Today I tried it with liquid smoke for the first time and I think two teaspoons full is just far too much. How has everyone else gone with this much liquid smoke added? I think I will stick to just smoked paprika from now on. Cheers for the delicious recipes.
    Ania
    Ania:
    Delighted you enjoy this recipe, Juliet and thanks so much for taking the time to let me know. As for liquid smoke, I wonder if it depends on the brand (will add a note to adjust to taste) as I created this recipe when living in Greece and the brand of liquid smoke I could there was definitely much less intense than what I have in my fridge now. x Ania
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