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5 from 1 vote

BBQ Jackfruit Tacos with homemade tortillas


Taco tortillas

  • 2 cups plain, wholemeal or spelt flour, plus extra for rolling
  • 3/4 cup water, room temperature
  • 3 tablespoons olive oil
  • Generous pinch of salt


  • 1-2 cups coriander (about 1 bunch ), leaves and stems
  • 1 tablespoon olive oil, or sub with water
  • 1 brown onion, sliced thinly
  • 3 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 x 550g can jackfruit in brine NOT juice (280g jackfruit without brine), chopped
  • 1/4 cup barbeque sauce
  • 1 tablespoon coconut sugar, or sweetener of choice
  • 1/2 cup water or vegetable stock

To serve

  • 1 large avocado, sliced
  • 1 cup tomatoes (about 1 punnet), chopped
  • 1-2 cups salad greens


To make the tacos:

  • Add all ingredients to a bowl and mix until combined. The dough should be soft and supple but not sticky.
  • Divide the dough into balls. Each should be about the size of a heaped tablespoon (about 20g each).
  • Liberally dust a clean surface and roll out each ball into a small circle. Add more flour if the tacos are sticking to the surface or to each other.
  • Heat up a large frying pan. Place 2-3 tacos on the dry pan. Allow the bottom to cook for 1 minute or until slightly goldenbrown. Flip and cook for another minute or until slightly golden brown. Repeat for all the tacos. Set aside the tacos in an airtight container until ready touse.

To cook the jackfruit filling*:

  • Separate the coriander leaves from the stems. Set aside the leaves for garnishing. Finely chop the coriander stems. Setaside.
  • Add the oil or water to a large frypan over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minute or until fragrant. Add all the dried herbs and coriander stems and sauté for 1 minute or until fragrant.
  • Add the jackfruit, bbq sauce and sugar to the frypan. Reduce the heat to medium and add the water or vegetable stock. Simmerfor about 20 minutes or until the jackfruit is soft. You may need to break up the chunks of jackfruit even more with a spatula.

To serve:

  • Fill a taco with the bbq jackfruit, avocado, tomatoes, salad greens and top with remaining coriander. Enjoy!


  • To save time, cook the jackfruit at the same time as making the tacos.
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