Pulled Jackfruit Tacos

Pulled Jackfruit Tacos

Across the world, the humble jackfruit is being hailed as the new meat substitute

We bring you interesting ways to turn it into a party-worthy appetiser.


Pulled Jackfruit Tacos


1 tsp orange zest

½ tsp salt

1 tsp dried oregano

2 tsp cumin powder

¾ cup barbecue sauce

1 jalapeno, seeded and finely chopped

2 cloves garlic, minced

1 ½ cups white onions, finely chopped

2 tbsp extra virgin olive oil

800 g raw jackfruit, shredded


To serve:

1 lemon

¼ cup sour cream

⅓ cup corn kernels

10 corn tacos

⅓ cup red cabbage, shredded

4 radishes, thinly sliced

1 ripe avocado, thinly sliced

⅓ cup coriander leaves, roughly chopped

Pulled Jackfruit Tacos


  1. Heat olive oil in a large saucepan over a medium flame. Add the onions and cook for five minutes. Add the garlic and jalapeno, and cook for another minute. 
  2. Toss in the shredded jackfruit and stir well. Stir in the barbecue sauce, salt, oregano, red chilli powder, coriander powder, and cumin. 
  3. Stir and cook for 4 minutes until the jackfruit is browned and crisping at the edge. Add the orange zest. 
  4. Warm the tacos. Heap a large spoonful of cooked jackfruit at the centre of each. Top with a squeeze of lemon, sour cream, corn, red cabbage, coriander, radish and avocado.