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plant-based pulled jackfruit tacos

Plant-Based Pulled Jackfruit Tacos

Shredded jackfruit sauteed with a vegan gravy and BBQ spices, topped with a rich sweet & smoky BBQ glaze and finished with avocado, roasted corn, jalapeño, red onion and fresh cilantro.

What You'll Need

Amount Ingredients
1-20oz Can of Young, Green Jackfruit (Drained and Pulled)
1 Tbsp Vegetable Oil
1 Tbsp Custom Culinary Kansas City Style BBQ Seasoning
1 cup Custom Culinary Vegan Brown Gravy, Prepared As Per Instructions
2 Medium Red Onions
  Pickling Liquid (3 Parts Water, 2 Parts White Vinegar & 1 Part White Sugar)
3x4" Corn Flour or Wheat Flour Taco Shells, Warmed in a Pan or Oven
1/2 Avocado, Sliced Into 9 Pieces
1/2 cup (Approx. 1/5 Recipe) of Shredded Cooked Jackfruit
1/8 cup Custom Culinary Vegan Brown Gravy, Prepared As Per Instructions
1/4 cup Corn, Roasted with Torch and Sliced Off with a Knife Into Kernels
1/8 cup Jalapeño, Sliced Thinly Into Coins
1/8 cup Red Onion, Pickled
1 Tbsp Custom Culinary Sweet & Smoky BBQ Flavour Glaze
3 sprigs Cilantro
1/4 Lime, Cut into a Wedge


Shredded Jackfruit
  1. Heat vegetable oil over medium-high heat in a pan.
  2. Add the shredded jackfruit and Custom Culinary® Kansas City BBQ Seasoning and cook for 2 minutes to add colour. In a separate pot, prepare Custom Culinary® Vegan Brown Gravy as per instructions. Add the gravy to the pan and cook for approximately 5 minutes on low heat or until the gravy has reduced slightly and start to caramelize.
Pickled Red Onions
  • Julienne the red onions and set aside. Bring the water, vinegar and sugar to a boil and heat until sugar dissolves. Take off the heat and add the red onions. Let cool to room temperature before refrigerating. 
  • Place the warmed taco shells onto a warmed plate. Add 3 slices of avocado to each taco. Portion the cooked jackfruit equally onto each taco, and drizzle vegan brown gravy over the jackfruit. Top each taco with roasted corn, sliced jalapeño, red onion. Drizzle with Custom Culinary® Sweet & Smoky BBQ Flavour Glaze and garnish with cilantro sprigs. Serve with lime wedges.

Chef Tips

  • If you don’t have a torch, feel free to use a gas stove top or a bbq to char the corn, just be careful not to dry out the corn. 

  • Get the canned jackfruit if you want more of a young, not sweet fruit that can be easily made savoury vs. the ripened fruit that will be sweeter and can be used to mimic sweeter pulled meat dishes. 

  • Feel free to double up on each taco. It’s tradition to have two corn taco shells to help keep them warmer and to use the second if there is a lot of filling dropped onto the plate. 

  • Instead of the stove top, feel free to season and sauce the jackfruit and place in the oven on a parchment lined sheet pan and cook for 15-20 minutes at 360°F (182°C) or until caramelized.

  • Switch out avocado slices for guacamole.