Vegan Keto
VEGAN KETO is a medium Mexican recipe that serves 4. 250 calories per serving. Recipe by Stefani Addison on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $25.24 total, $6.31 per serving
Ingredients
- 2 cans Young Green Jackfruit in Brine (Drain, shred with fingers, remove seeds and hard cores)
- 1 can Tomato Paste (6‑ounce can, for BBQ sauce base)
- 1 cup Water (To thin tomato paste)
- 0.25 cup Apple Cider Vinegar (Adds tanginess)
- 1.5 tablespoon Liquid Soy Aminos (Gluten‑free soy sauce alternative)
- 2 tablespoon Vegan Worcestershire Sauce (Check label for vegan certification)
- 0.25 cup Golden Monk Fruit Sweetener (Zero‑calorie sweetener, replaces honey/brown sugar)
- 1 teaspoon Smoked Paprika (Provides smoky flavor in place of liquid smoke)
- 2 cloves Garlic (Minced; half goes into sauce, half into jackfruit)
- 1 teaspoon Salt (To taste)
- 0.5 cup Red Onion (Finely diced for pico de gallo)
- 2 cups Tomatoes (Diced, ripe)
- 1 piece Jalapeño (Seeds removed for milder heat; keep if you like it spicy)
- 1 piece Lime (Juiced for pico de gallo)
- 0.25 cup Cilantro (Chopped; half for pico, half for garnish)
- 1 fruit Avocado (Sliced for topping)
- 8 pieces Corn Tortillas (Soft, 6‑inch; can substitute lettuce leaves for keto)
Instructions
Shred the Jackfruit
Open the two cans of jackfruit, drain well, then use your fingers to gently crush and pull apart the pieces, removing any hard seeds or cores as they pop out.
Time: PT10M
Prepare the Keto BBQ Sauce
In a mixing bowl combine the tomato paste, 1 cup water, 1/4 cup apple cider vinegar, 1.5 tbsp liquid soy aminos, 2 tbsp vegan Worcestershire sauce, 1/4 cup golden monk fruit sweetener, 1 tsp smoked paprika, minced garlic, and a pinch of salt. Whisk until smooth.
Time: PT10M
Coat the Jackfruit
Place the shredded jackfruit in a large bowl, drizzle with the prepared BBQ sauce, add the remaining minced garlic, and toss until every piece is evenly coated.
Time: PT5M
Bake the Jackfruit
Line a baking sheet with parchment paper, spread the coated jackfruit in an even layer, and bake in a pre‑heated oven at 375°F for 20 minutes, stirring halfway through for even browning.
Time: PT20M
Temperature: 375°F
Make Fresh Pico de Gallo
In a small bowl combine minced garlic, 1/2 cup diced red onion, 2 cups diced tomatoes, the seeded jalapeño, juice of one lime, chopped cilantro, and a pinch of salt. Mix gently.
Time: PT10M
Warm the Tortillas
Heat a skillet over medium heat and warm each corn tortilla for about 30 seconds per side, then keep them wrapped in a clean kitchen towel.
Time: PT5M
Assemble the Tacos
Place a generous spoonful of baked BBQ jackfruit onto each tortilla, top with pico de gallo, sliced avocado, extra red onion, and fresh cilantro. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 15g
- Fat
- 12g
- Fiber
- 5g
Dietary info: Vegan, Keto, Gluten‑Free, Low‑Carb, Sugar‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Young Green Jackfruit in Brine: Shredded fresh jackfruit, Soy curls, Pulled pork (non‑vegan)
- Instead of Tomato Paste: Crushed tomatoes (reduce quantity), Pureed roasted red peppers
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Liquid Soy Aminos: Tamari, Regular soy sauce
- Instead of Vegan Worcestershire Sauce: Regular Worcestershire sauce (non‑vegan), Mushroom soy sauce
- Instead of Golden Monk Fruit Sweetener: Erythritol, Allulose
- Instead of Smoked Paprika: Chipotle powder (adds heat), Liquid smoke (if available)
- Instead of Garlic: Garlic powder (1/4 tsp), Garlic-infused oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Red Onion: White onion, Shallots
- Instead of Tomatoes: Canned diced tomatoes (drained), Cherry tomatoes (halved)
- Instead of Jalapeño: Serrano pepper, Fresh chili flakes
- Instead of Lime: Lemon juice, Lime zest
- Instead of Cilantro: Parsley (different flavor), Cilantro stems (less flavor)
- Instead of Avocado: Sliced cucumber, Guacamole
- Instead of Corn Tortillas: Low‑carb almond flour tortillas, Romaine lettuce leaves
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Spatula or Tongs
- Oven
- Skillet
Critical Steps — Do Not Skip
- Shredding the canned jackfruit to achieve pulled‑pork texture
- Balancing flavors in the keto BBQ sauce without traditional sweeteners
- Baking the jackfruit long enough to develop char but not burn
- Using smoked paprika as a substitute for liquid smoke
- Preparing fresh pico de gallo for bright acidity
- Assembling tacos just before serving to keep tortillas crisp
Chef Tips from the Video
- Smoked paprika provides a deep smoky flavor without the need for liquid smoke.
- For extra char, switch the oven to broil for the final 2 minutes, watching closely.
- A drizzle of fresh lime juice over the baked jackfruit adds a bright contrast to the smoky sauce.
Troubleshooting
Jackfruit turns out dry and crumbly.
Add a splash more BBQ sauce or a teaspoon of olive oil before baking; cover the sheet loosely with foil for the first half of baking.
BBQ sauce is too thick.
Thin with additional water or a little more apple cider vinegar until desired consistency is reached.
Pico de gallo is watery.
Salt the tomatoes lightly and let them sit for 5 minutes, then drain excess liquid before mixing with other ingredients.
Tortillas become soggy.
Warm tortillas just before assembly and serve immediately; keep the pico de gallo separate until serving.
Storage
Refrigerator: Store baked jackfruit and BBQ sauce in airtight containers for up to 3 days. Pico de gallo lasts 2 days.
Freezer: Freeze extra baked jackfruit and sauce in freezer‑safe bags for up to 2 months. Thaw and reheat before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the BBQ sauce a day ahead; it tastes even better after the flavors meld.
- Bake the jackfruit in advance and reheat in a hot skillet or oven before serving.
- Pico de gallo can be made up to 4 hours ahead; keep refrigerated and give a quick stir before using.
Frequently Asked Questions
What is the cultural significance and history of jackfruit tacos in Mexican-inspired vegan cuisine?
Jackfruit has become a popular plant‑based substitute for shredded meat in Mexican‑style tacos, offering a texture similar to pulled pork while keeping the dish vegan. Its use reflects the growing fusion of traditional Mexican street food with modern vegan trends.
How do traditional Mexican street tacos differ from this keto jackfruit taco version?
Traditional street tacos often use seasoned beef, pork, or chicken and are served with corn tortillas, salsa, onions, and cilantro. This keto version swaps the meat for shredded jackfruit, uses a sugar‑free BBQ sauce, and keeps the carbs low while preserving the classic toppings.
What regional variations of jackfruit tacos exist within Mexican cuisine?
In coastal regions of Mexico, jackfruit may be marinated with citrus and chilies for a lighter taco, while in the north, smoky chipotle or adobo sauces are favored. The keto BBQ version draws inspiration from Southern‑style BBQ flavors blended with Mexican toppings.
During which Mexican celebrations are tacos traditionally served, and can these jackfruit tacos be used for those occasions?
Tacos are a staple at celebrations like Día de los Muertos, Independence Day, and family gatherings. The jackfruit tacos are suitable for any occasion because they are crowd‑pleasing, vegan, and low‑carb, fitting both festive and everyday meals.
What authentic ingredients are traditionally used in Mexican pico de gallo, and how does this recipe stay true to that tradition?
Traditional pico de gallo includes fresh tomatoes, onion, jalapeño, cilantro, lime juice, and salt. This recipe follows that classic combination, adding only a small amount of garlic for extra flavor while keeping it fresh and uncooked.
What other Mexican dishes pair well with keto BBQ jackfruit tacos?
Serve these tacos alongside a simple avocado‑lime salad, Mexican cauliflower rice, or a side of roasted chiles. A low‑carb cucumber agua fresca also complements the smoky flavors.
How has the use of jackfruit in Mexican‑style tacos evolved over time?
Jackfruit entered Mexican‑inspired vegan cooking in the early 2010s as a sustainable, meat‑like alternative. Chefs began experimenting with traditional marinades and sauces, leading to modern adaptations like the keto BBQ version that blends Mexican and Southern BBQ influences.
What are the most common mistakes to avoid when making keto BBQ jackfruit tacos?
Common errors include over‑cooking the jackfruit so it becomes too dry, using too much thick tomato paste without enough liquid, and forgetting to add smoked paprika for authentic smoky flavor. Also, avoid over‑salting the pico de gallo, which can overwhelm the fresh taste.
How do I know when the baked jackfruit is done and ready for tacos?
The jackfruit is done when it is golden‑brown on the edges, slightly crisp, and the sauce has caramelized. It should be tender enough to pull apart easily with a fork but not mushy.
What does the YouTube channel Stefani Addison specialize in?
Stefani Addison’s YouTube channel focuses on healthy, low‑carb, keto, and vegan recipes that are easy to make at home. She often creates plant‑based versions of classic comfort foods and shares practical cooking tips for busy lifestyles.
How does the YouTube channel Stefani Addison’s approach to Mexican‑inspired vegan cooking differ from other vegan cooking channels?
Stefani Addison emphasizes keto‑friendly, sugar‑free adaptations while maintaining authentic flavor profiles. Unlike many vegan channels that use higher‑carb ingredients, she prioritizes low‑carb tortillas, sugar substitutes, and nutrient‑dense toppings to keep dishes both healthy and true to the cuisine.
Last updated: August 30, 2026
