How to make vegan 'pulled pork' tacos with jackfruit

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for frying onions and dough)
• 1 large Yellow Onion (diced)
• 1 teaspoon Cumin Seeds (toasted)
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cinnamon
• 1 teaspoon Paprika
• 2 tablespoons Barbecue Sauce (vegan, smoky flavor)
• 1 tablespoon Chipotle Sauce (adds heat and smokiness)
• 1 cup Diced Tomato (canned or fresh)
• 0.5 cup Water (for simmering jackfruit)
• 1 can (20 oz) Young Green Jackfruit in Brine (drained, shredded with forks)
• 2 cups Self‑Raising Flour (for tortillas; can substitute with all‑purpose flour + 1 tsp baking powder)
• 1 teaspoon Activated Charcoal Powder (food‑grade, for dark colour (optional))
• 1 teaspoon Salt
• 0.75 cup Water (for dough) (adjust as needed for dough consistency)
• 0.5 cup Raw Cashew Nuts (soaked overnight, then drained)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 tablespoon Nutritional Yeast (adds cheesy, B‑vitamin boost)
• 0.5 cup Water (for sour cream)
• to taste Guacamole (store‑bought or homemade)
• to taste Mexican Corn Salsa (store‑bought or homemade)
• to taste Shredded Lettuce (for topping)
• to taste Cilantro (chopped, for garnish)

Instructions

1. Prep Aromatics and Spices

   Dice the onion. Measure cumin seeds, chili powder, cinnamon, paprika, barbecue sauce, chipotle sauce, and diced tomato.

   Time: PT5M

2. Sauté Onions

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 15‑20 minutes until soft and lightly caramelized.

   Time: PT20M

   Temperature: Medium

3. Toast Spices

   Add cumin seeds, chili powder, cinnamon, and paprika to the softened onions. Stir for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

4. Add Sauces

   Stir in the barbecue sauce and chipotle sauce. Cook for another minute, allowing the flavors to meld.

   Time: PT1M

   Temperature: Medium

5. Combine Jackfruit and Simmer

   Add the drained jackfruit, diced tomato, and ½ cup water. Mix well, break up the jackfruit pieces with a fork, and bring to a gentle simmer. Cover and cook for 15‑20 minutes, stirring occasionally, until the jackfruit is tender and absorbs the sauce.

   Time: PT20M

   Temperature: Low simmer

6. Make Tortilla Dough

   In a mixing bowl combine self‑raising flour, activated charcoal (if using), 1 tsp salt, 2 tbsp olive oil, and ¾ cup water. Stir until a soft, non‑sticky dough forms; add a few drops more water if necessary.

   Time: PT10M

7. Roll and Cook Tortillas

   Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball as thinly as possible (paper‑thin). Cook each tortilla on a hot dry skillet for about 30 seconds per side, until bubbles appear and light brown spots form.

   Time: PT8M

   Temperature: Medium‑high

8. Blend Cashew Sour Cream

   Drain the soaked cashews. In a blender combine cashews, lime juice, nutritional yeast, 1 tsp salt, and ½ cup water. Blend on high for 3‑5 minutes until completely smooth and creamy.

   Time: PT5M

9. Assemble Tacos

   Warm the tortillas briefly if needed. Spread a spoonful of cashew sour cream on each tortilla, top with a generous portion of the jackfruit “pulled pork”, then add guacamole, corn salsa, shredded lettuce, and cilantro. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Chili Powder: cayenne pepper (¼ tsp)
• Instead of Cinnamon: ground nutmeg (¼ tsp)
• Instead of Paprika: smoked paprika (1 tsp)
• Instead of Barbecue Sauce: homemade BBQ sauce
• Instead of Chipotle Sauce: chipotle in adobo (½ tbsp)
• Instead of Diced Tomato: fresh diced tomatoes
• Instead of Young Green Jackfruit in Brine: canned hearts of palm, shredded mushrooms
• Instead of Self‑Raising Flour: all‑purpose flour
• Instead of Salt: sea salt
• Instead of Raw Cashew Nuts: silken tofu
• Instead of Lime Juice: lemon juice
• Instead of Nutritional Yeast: vegan cheese powder
• Instead of Shredded Lettuce: cabbage
• Instead of Cilantro: parsley

Equipment Needed

• Large Skillet
• Wooden Spoon or Spatula
• Mixing Bowl
• Rolling Pin
• Flat Skillet or Griddle
• Blender or Food Processor
• Measuring Spoons
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Sauté onions until fully softened (15‑20 min).
• Simmer jackfruit long enough to become tender and absorb sauce (15‑20 min).
• Roll tortillas ultra‑thin for authentic texture.
• Blend cashew sour cream until completely smooth (no grainy bits).

Chef Tips from the Video

• Toast the cumin seeds in the pan before adding other spices for deeper aroma.
• If you prefer a darker taco shell, add a pinch more activated charcoal or a few drops of soy sauce.
• Use a damp kitchen towel to cover cooked tortillas; this traps steam and keeps them pliable.

Troubleshooting

Storage

Refrigerator: Jackfruit filling: up to 3 days in an airtight container. Cashew sour cream: up to 5 days.

Freezer: Tortillas freeze well for up to 2 months; reheat on skillet before serving.

Room temperature: Assembled tacos should be eaten within 2 hours of preparation.

Make-Ahead Tips

• Prepare the jackfruit filling a day ahead; reheat gently on the stove.
• Tortilla dough can be refrigerated for up to 12 hours; roll and cook when needed.
• Cashew sour cream keeps well refrigerated; give a quick stir before using.

Frequently Asked Questions