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bbq jackfruit and slaw taco

Smoky Vegan Jackfruit Tacos with Sloppy Slaw

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz


  • 2, 20 oz tins green jackfruit in brine, shredded
  • 1 white onion, chopped
  • 2-4 cloves garlic, minced
  • 1 tbsp oil (or broth if oil free)
  • 1 cup bbq sauce, homemade or store-bought
  • ¼ - ½ cup sriracha sauce
  • 1 - 1 ½ cups veggie broth
  • sloppy slaw recipe (below)
  • 6 hard or soft tacos
  • cilantro for garnish
  • 1 cup tomatoes, chopped
  • 1 lime cut in wedges (optional)


Preparing the Jackfruit

  • To prepare the jackfruit, rinse and drain it.
  • Place the jackfruit in a clean kitchen towel and gently squeeze any excess water from the pieces.
  • Pull the fruit from the core. Chop the hard core and place in a bowl.
  • Sprinkle the jackfruit with a pinch or two of garlic powder, smoky paprika, and salt.

Cooking the Jackfruit

  • Warm 1 tbsp oil in a cast iron skillet over medium to high heat. Add chopped onions, saute until soft and caramelized (~10 minutes).
  • Add the pulled jackfruit and cook (stirring occasionally) for another ~ 10 minutes.
  • Add the crushed garlic and cook for 2-3 minutes more.
  • PRO TIPS: The length of time you will need to cook the onions and jackfruit will depend on your skillet (a cast iron skillet holds its heat really well so can run hot), your stove (I have electric which does not have the power of gas) so adjust times and temperatures accordingly. Keep your eyes on the cooking process. As well, your nose will play an important role to let you know how the food is developing.

BBQ Sauce

  • Add BBQ sauce (I use a smoky, bold store-bought sauce), 1 cup of vegetable broth (I use this one), and sriracha* to the jackfruit in the skillet.
    Adjust the sriracha to suit your personal heat index!
  • Let it simmer over medium-low heat and reduce until thick and saucy but not dry (about 8-10 minutes).
  • Add the additional veggie broth as needed (if the sauce is reducing too quickly).

Sloppy Slaw Recipe

  • Use your favourite slaw mix from the grocery store or slice ½ cabbage (white, purple or combo) thin with a sharp knife or a mandoline to make 2-3 cups.
  • Whisk slaw sauce ingredients together, taste for flavour - adjust as necessary. 
    PRO TIP: I use pickle juice or pickled hot pepper juice instead of vinegar - but of course, any vinegar will work perfectly fine.
  • Pour sauce over cabbage mixture, toss, and set aside.

Assembling the Tacos

  • Warm the tortillas (in a dry skillet over medium to high heat until just golden on both sides) or hard taco shells (in an oven for a few minutes at 200º F).
  • Add a generous serving of pulled jackfruit to a warmed shell then top with creamy slaw, a handful of chopped tomatoes, cilantro, and a squeeze of lime if desired.


Choose jackfruit in brine not syrup for this recipe.
Be sure to squeeze as much liquid as possible from the jackfruit before cooking.
Use a sturdy taco shell as these tacos are saucy. Pass the napkins.
Slaw Option: sometimes I add toasted sunflower seeds to the slaw.
Leftovers, store any leftovers in separate containers. They are delicious and hold their flavour and texture for a number of days in the fridge. When ready to eat again, warm the leftovers in the microwave or over low heat on the stovetop.