Smoky Jackfruit Pulled Tacos with Mango Salsa

Name: Smoky Jackfruit Pulled Tacos with Mango Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Ingredients: 2 cans jackfruit in brine, drained and shredded; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon chipotle chili powder; 1/2 cup tomato sauce; 1/4 cup water; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1/2 teaspoon salt; 8 small corn tortillas or 8 warmed taco shells; 2 cups diced ripe mango; 1/2 red bell pepper, finely chopped; 1/4 cup red onion, finely chopped; 1 small jalapeño, minced (optional, deseed for less heat); 1 tablespoon lime juice; 2 tablespoons chopped cilantro

Vibrant, smoky vegan tacos inspired by Mexican street food. Jackfruit picks up ancho and chipotle, creating a pulled texture, while bright mango salsa adds tropical sweetness and crunch. A simple, flavor-packed crowd-pleaser you can prep ahead for gatherings.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

vegangluten-free optionkid-friendlymeal-prep-friendlytacos

Chef’s Pro Tips

Toast the spices briefly to deepen aroma.
Use canned jackfruit packed in brine for best texture; drain well.
Make mango salsa up to a day ahead for more flavor melding.
If making ahead, store filling and salsa separately; reheat filling before serving.

Serving Suggestions

Serve with lime wedges, hot sauce, and shredded lettuce on the side; pair with a light bean corn salad for a complete spread.

Storage Instructions

Store cooled jackfruit filling and mango salsa in airtight containers in the fridge up to 3 days; freeze the filling for longer storage if desired, then thaw before reheating.

Nutrition

Estimated, per serving

calories: 320kcal
protein: 6g
Carbs: 52g
fat: 10g

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