BBQ Pulled Jackfruit Tacos

BBQ Pulled Jackfruit Tacos

Chapati Reading BBQ Pulled Jackfruit Tacos 2 minutes Next KULA Plant-based Ginger Beef Bowl
BBQ Pulled Jackfruit Tacos
Recipe by: @foodbylingling
Makes: 6 soft tacos
Total time: 30mins


  • 1 package BBQ Pulled Jackfruit, defrosted

Purple Cabbage Slaw

  • 1 ½ cup purple cabbage, sliced, about ¼ of a small cabbage
  • ½ cup plant-based mayonnaise 
  • Black pepper

Mango Salsa

  • 2 small mangos, diced
  • 1 small roma tomato, diced
  • ¼ small red onion, diced, about 2 tbsp
  • 2 tbsp lime juice
  • 2 tbsp cilantro, chopped


  • 6 small corn tortillas (soft), can substitute for flour tortillas
  • lime wedges to serve, optional
  • chopped cilantro to serve, optional


  • Wash and cut all the vegetables.
  • To make the creamy purple slaw, combine the sliced cabbage, plant-based mayonnaise and a generous pinch of black pepper in a bowl. Cover and refrigerate until ready to use.
  • To make the mango salsa, combine all the ingredients under "Mango Salsa" in a large bowl. Cover and refrigerate until ready to use.
  • To heat up the BBQ Pulled Jackfruit, heat a medium skillet on medium heat. Add the package of jackfruit and stir-fry for about 3mins, breaking apart the pieces and stirring constantly to avoid the bottom burning. Remove from heat.
  • Assemble the tacos! Divide the BBQ Pulled Jackfruit, purple cabbage slaw and mango salsa evenly amongst the 6 soft tortillas. Serve with more fresh cilantro and lime wedges.


  • To defrost the package of BBQ Pulled Jackfruit from Kula Kitchen, allow it to thaw in the refrigerator overnight. Alternatively, you can let it sit in a bowl of warm water for about 1hour. Do not refreeze after thawing.
  • To make a DIY taco divider, simply scrunch up small pieces of aluminum foil and place them between each taco.
  • For the mango salsa, you can dice the mango and tomato and small or as big as you want. Depending on how ripe your mangoes are, I would not suggest trying to dice them very small as they would turn into mush when mixed with the other ingredients.
  • Be sure to wash all of the vegetables well as you are to eat them raw. Refrigerate the slaw and salsa when not in use to maintain freshness.
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