BBQ Jackfruit and Mushroom Tacos (Vegan Gluten-Free)
These BBQ Jackfruit and Mushroom Tacos are packed with flavour, tender pulled jackfruit and served with quick pickled cabbage, homemade guacamole and dairy-free sour cream. Naturally vegan and gluten-free and so ready in less than 30 minutes.
It’s been a while since I have shared a jackfruit recipe, and I had to make sure that the first one back was a really tasty one. These tacos tick all the boxes: packed with flavour; “meaty” texture; really sauce; served with guacamole and “sour cream” and are easy to make. They take less than 30 minutes to prepare the cook and are great for sharing with friends and family. You can serve these up do-it-yourself-style, with plates of jackfruit filling, the cabbage, smashed avocado and homemade dairy-free lime yoghurt. I love to add some fresh herbs, too, and lime wedges to go with the tortillas. I have used small tortillas and pan-fried them as soft-shell tacos.
Why will I love these tacos?
These tacos are amazing:
- Saucy, packed with BBQ sauce and BBQ flavour
- Meaty in texture and totally plant-based
- Contains only real whole-food ingredients
- Served with quick pickled cabbage which is great for gut health
- Topped with homemade smashed avocado
- Delicious with dairy-free lime-yoghurt
- Ideal for sharing with friends/family
- Ready in less than 30 minutes
- Can be prepare ahead of time
- The jackfruit filling is also great served in jacket potatoes or with rice
- High in fibre, vitamins and minerals
- Naturally plant-based, dairy-free and egg-free
- Easily gluten-free and also nut-free
- Full of vegetable-based goodness
If you already love the sound of these tacos, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my “shop the recipe” section for recommended and favourite products.
For the jackfruit filling:
- Olive oil: or your preferred oil, for frying.
- Mushrooms: chop these small to add some meatiness and veggie goodness to the filling. These are regular mushrooms rather than shitake etc.
- BBQ Jackfruit: I love the BBQ jackfruit from Natures Charm which is packed with flavour and is already really saucy, so you don’t need to add anything to it. You can use regular jackfruit, if that’s all you have and add your own BBQ sauce.
- Sweet smoked paprika: for some added smokey flavour.
- Salt and pepper: to season.
As for the pickled cabbage:
- Red cabbage: thinly slice the cabbage or shred it.
- Lime: this adds acidity and zestiness.
To make the smashed avocado:
- Ripe avocado: make sure they are perfectly ripe for the best guacamole and remove the stone and skin.
- Lime: as above.
- Fresh coriander:
For the “sour cream”:
- Dairy-free yoghurt: I use either Cocos Organic or NUSH protein natural yoghurt, both of which are unsweetened and contain only natural, simple ingredients.
- Lime: as above.
- Fresh coriander: as above.
And to serve the tacos:
- Mini tortillas: I use mini soft wheat tortillas, but you can use corn ones, too, making sure they are GF where needed. I pan-fry them before serving so they are slightly toasted.
- Lime wedges: to squeeze over just before serving and for decorative reasons.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as your wraps/tacos are GF. This is naturally nut-free, as long as your yoghurt and wraps do not contain nuts.
How do I make them?
You can make these in a few steps:
- Fry off the mushrooms in a non-stick pan: and allow them to sweat and reduce down.
- Add the jackfruit: along with the paprika, salt and pepper and allow to simmer for 10 minutes.
- Massage the cabbage and lime: with salt to make the quick pickled cabbage.
- Smashed the avocado with a fork: with the lime and coriander.
- Stir together the yoghurt, lime and coriander: for the homemade “sour cream”.
- Pan fry the tortillas and serve piled high with the fillings: and enjoy.
How long will they last?
Once put together, eat the tacos straight away, or keep all of the components in the fridge in separate containers for 2-3 days. The guacamole is best made on the same day.
What other recipes can I try?
For more 30-mintue meals:
- Creamy Curried Chickpeas with Spinach
- Vegan Tomato Pesto Lasagne Soup
- Pesto Vegetable Cheese Toasted Sandwich
- Chickpea “Tuna” Smash Sandwich
- Homemade Instant Tofu Noodle Jars
BBQ Jackfruit and Mushroom Tacos (Vegan Gluten-Free)
These BBQ Jackfruit and Mushroom Tacos are packed with flavour, tender pulled jackfruit and served with quick pickled cabbage, homemade guacamole and dairy-free sour cream. Naturally vegan and gluten-free and so ready in less than 30 minutes.
Ingredients
For the BBQ Jackfruit:
- 1 tbsp olive oil
- 120g mushrooms, chopped small
- 2 x 200g tins BBQ Jackfruit*
- ½ tsp sweet smoked paprika
- Salt and pepper
For the Pickled Cabbage:
- ¼ red cabbage, shredded finely
- ½ lime, juiced
For the Smashed Avocado:
- 2 ripe avocados
- 1 limed, juiced
- 1 tbsp fresh coriander, chopped
For the “Sour Cream”:
- 120g thick dairy-free yoghurt
- ½ lime, juiced
- 1 tbsp fresh coriander, chopped
To Serve:
- 8 mini tortillas, toasted
- Lime wedges
Instructions
- To make the jackfruit filling, heat the olive oil in a non-stick pan and add the mushrooms with some salt and pepper. Fry for 5 minutes until reduced in size and soft before adding in the BBQ jackfruit. Stir well to break apart the larger pieces of jackfruit and cook with a lid on for 10 minutes, to warm through. The jackfruit will be really saucy.
- Meanwhile, prepare the cabbage. Add the shredded cabbage to a bowl with the lime juice and a big pinch of salt and massage with your hands for 30 seconds.
- For the smashed avocado, add the avocado flesh to a bowl with the lime, coriander, salt and pepper and smash with a fork until smooth.
- Make the “sour cream” by stirring together the yoghurt, lime, coriander, salt and pepper until smooth.
- Serve the tortillas topped with some smashed avocado, the BBQ jackfruit, pickled cabbage and spoons of the “sour cream” yoghurt. Enjoy with extra lime wedges.
- The filling can be made in advance and kept in the fridge for 2-3 days and warm back up in a saucepan.
Notes
*To use regular jackfruit, have a total of 400g, once drained. Break apart the jackfruit and stir in enough homemade or shop-bought BBQ sauce to cover the jackfruit and make it saucy (about 80-120g).
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Stay in touch
I look forward to hearing what you think of these BBQ Jackfruit and Mushroom Tacos so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With jackfruit love x
p.s. this recipe was first made with Natures Charm, whose products I love and this blog post is not sponsored.
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