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Plant-Based Korean BBQ Jackfruit Tacos

Jackfruit is one of my favourite fruits! not to eat it as it is ripe though, but to use the young unripe jackfruit in savoury dishes. It was a long time ago I ate meat but when you cook the young jackfruit right it indeed has the meaty texture!

This barbecue glaze is inspired by korean flavours, sweet, spicy, salty and a little bit sour. It is DELICIOUS. The maple syrup do a perfect job in the oven because it caramelises the jackfruit so beautifully. The end result of the jackfruit is crispy here and there, soft here and there and YUM. 

If you have friend that are not vegan, please make them this taco recipe, they will be blown away. And so will you if you haven't tasted bbq jackfruit before.

About the tortillas, I make my own with a flour called "Maseca". This flour is special because the corn kernels are soaked in limejuice before being grind into flour. This helps the tortilla hold together so when you are making the tortillas with this Maseca flour you only add water! I buy mine in Sweden but you can find it on amazon here (US only).

You can also find this recipe in the Fivesec Health app.

bbq jackfruit tacos

Plant-Based Korean BBQ Jackfruit Tacos, 4 servings


  • 12 corn flour tortillas 
  • 2 cans (20oz/566g) young jackfruit in brine

For the korean bbq glaze

  • 0.25 cup tamari soy sauce
  • 0.3 cup maple syrup
  • 1 tbsp rice vinegar
  • 0.5 tbsp ginger, grated
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne, ground
  • 0.5 tbsp cornstarch + 0.5 tbsp water

For the filling

  • Red cabbage
  • 0.5 cucumber
  • 1 carrot
  • 1 lime
  • Coriander
  • Coconut yogurt 
  • Chili


  1. Rinse and drain the jackfruit, discard big seeds, chop off a bit of the ends (the hard triangle), then chop it into smaller pieces (see video)

  2. Boil the jackfruit in water for 45 minutes and preheat the oven to 200C/392F

  3. In meanwhile make the korean glaze, combine all the ingredients in a saucepan except cornstarch and water

  4. Bring the glaze to a boil and then add the cornstarch and water mix, let simmer until the glaze thickens, then set aside

  5. Prepare your toppings by slicing the carrot, caggabe and cucumber into thin sticks, and chop the chili in small pieces

  6. When the jackfruit is ready, drain it and then mash it with a potato masher until the jacfruit becomes small strings

  7. Now add the korean glaze (save 1/3 of the glaze for later), mix it thoroughly and then transfer to an oven tray covered with parchment paper, bake in oven for 20 minutes

  8. When the jackfruit is ready, add rest of the korean glaze, give it a stir and it’s ready to be served!

  9. On a corn tortilla add the jackfruit, the sliced red cabbage, cucumber, carrot, chili, and some coriander, coconut yogurt and lime. Enjoy!