Jackfruit korean tacos side view on a table

Jackfruit Korean BBQ Tacos

Jackfruit BBQ Korean Tacos

Jackfruit Korean BBQ Tacos

These tangy, spicy, and a little sweet jackfruit tacos are 100% plant-based vegan and super easy to make!
0 from 0 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Asian
Servings 4 people


  • 2 14 oz cans Jackfruit canned young
  • 1 tbsp Sesame oil
  • 1/4 cup Cilantro
  • 8 Tortillas Mine are home made *

Korean BBQ Sauce

  • 2 Garlic cloves
  • 3 tbsp Spicy yellow mustard or dijon
  • 6 tbsp Soy sauce
  • 2 tbsp Peanut butter
  • 1 tbsp Sesame oil
  • 1 tsp Maple syrup Grade A
  • 1 tbsp Rice vinegar
  • 1 tbsp Sriracha plus more for garnish


  • 4 cup Coleslaw
  • 3 tbsp Spicy mustard or dijon
  • 1/4 cup Vegan mayo
  • 2 tbsp Rice vinegar
  • 2 tsp Maple syrup grade A
  • Salt and pepper, to taste


  • In a small bowl, mix all the BBQ ingredients.
  • Drain the jackfruit and set aside.
  • Saute the garlic until fragrant with a tablespoon of the sesame oil.
  • Add the jackfruit to the pan and brown, stirring occassionally, for about 5 minutes.
  • Add the sauce into the pan and incorporate with the jackfruit. Turn the pan off.
  • Mix all coleslaw ingredients in a seperate bowl.
  • Serve with taco shells and top with Sriracha and cilantro (optional).
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