Pulled “Pork” (BBQ Jackfruit) Tacos with Brussels Sprout Slaw (Gluten Free & Vegan)


Have you ever heard of Jackfruit? Well, neither had I until a few weeks ago. I like to peruse the Natural Foods section of Wegmans and see if they have any new products, or try products that I’ve never had before. In the faux meat section (my favorite!), there were several new products by The Jackfruit Company. This company was started by a woman named Annie who tried Jackfruit on her first trip to India in 2011. There, she saw huge potential for this gigantic fruit. She then created Global Village Fruit; a social enterprise that helps local farmers use this healthy, natural meat alternative in their local market. I love this idea. If you’d like to learn more about Annie’s mission and the products that this company offers, click here!

So after I learned a little bit about The Jackfruit Company, I wanted to learn more about this fruit. It’s INCREDIBLE. Here’s the Wiki page on the jackfruit. It’s the largest tree-borne fruit in the world, and can weight up to 80 lbs! Not only is this fruit mild in taste, has a sturdy texture, and takes on whatever flavor you cook it with; it is extremely nutritious. About 1/2 cup of Jackfruit has 90 calories, & is a good source of the antioxidant vitamin C, providing about 13.7 mg. The fruit is also rich in vitamin B6, potassium, and calcium. Needless to say, I think that this a HUGE up and coming vegetarian/vegan/gluten free eater phenomenon, & I am very excited for it!

Yield: 6 tacos

-1 package of BBQ Jackfruit made by the Jackfruit Company (I found this at Wegmans in the natural foods section)

-6 corn tortillas (These are my favorite gluten free corn tortillas. They stay together the best and I have found that they are the more moist than other brands).

For the Brussels Sprout Slaw

-1 cup shredded Brussels Sprouts

-1 tablespoon minced onion

-2 tablespoons cilantro, finely chopped

-1 tablespoon apple cider vinegar

-1 tsp celery seed

-1/2 tsp cumin

-1 tsp salt

-1/2 tablespoon vegetable oil

In a medium skillet, add the oil. Add the shredded Brussels Sprouts and onions and cook until tender–about 5 minutes. Remove from the skillet and pour into a bowl. Add the rest of the ingredients into the bowl and stir well so that all of the ingredients are mixed.

For the Spicy Vegan Mayo

-1/2 cup Vegenaise Original Mayo (Again, I found this in the natural foods section of Wegmans. I also find it at any health food store or food co-op).

-1 tablespoon water

-1 tsp cumin

-1 tsp chili powder

-1/2 tsp garlic powder

Mix together all of the ingredients; easy at that!


Heat the BBQ Jackfruit either in a skillet or in the microwave. While it’s heating up, wrap your corn tortillas in plastic wrap and stick them in the microwave for just 10 seconds. This will make them pliable and soft!

Put an equal amount of the jackfruit mixture in each taco shell, topped with a few tablespoons of the brussels sprouts slaw, and then a drizzle of the spicy mayo. Simple as that, and enjoy!! xx