The first time I tried jackfruit, I couldn’t believe how much it mimicked pulled pork — and once I started grilling it for tacos? Game over. It gets beautifully smoky and crispy on the edges, and with a fresh slaw and warm tortillas, it’s honestly one of the most satisfying plant-based dinners I’ve made. These tacos are now a regular on our summer rotation — no one ever misses the meat.

Ingredients

For the jackfruit:

• 2 (20 oz) cans young green jackfruit in brine, drained and rinsed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp garlic powder

• Salt and pepper to taste

• Juice of ½ lime

For the slaw:

• 2 cups shredded cabbage (green, red, or both)

• 2 tbsp mayo or vegan mayo

• 1 tbsp lime juice

• 1 tsp honey or maple syrup

• Salt to taste

For serving:

• Small corn or flour tortillas

• Optional toppings: avocado, cilantro, pickled onions, hot sauce

Instructions

1. Shred jackfruit with your hands or forks to resemble pulled meat.

2. In a bowl, toss jackfruit with olive oil, smoked paprika, chili powder, garlic powder, salt, and lime juice.

3. Preheat a grill pan or grill to medium-high.

4. Grill jackfruit (on foil or a grill pan) for 4–6 minutes per side, until edges are browned and slightly crispy.

5. In a bowl, toss together slaw ingredients until well coated.

6. Warm tortillas on the grill or skillet.

7. Assemble tacos: layer grilled jackfruit, slaw, and toppings of choice. Serve immediately.

Sarah’s Tips

• Look for young green jackfruit in brine, not syrup — it’s perfect for savory dishes.

• If you don’t have a grill, cook the jackfruit in a skillet or cast-iron pan.

• Double the batch — leftovers make amazing burrito bowls or nachos the next day.

Nutrition (Per 2 tacos, no toppings):

• Calories: 230

• Protein: 4g

• Carbs: 29g

• Fat: 10g

• Fiber: 5g

• Sugar: 6g