2 Spoons/ Dinner/ Lunch/ Vegan

Spicy Pulled Jackfruit with rainbow taco bowls

Easy in the implementation, colourful in the presentation, these jackfruit taco bowls won’t look pretty for long. This is the sort of food where you have to get involved; be prepared to get a little bit messy when eating this and enjoy every moment!

Fibro Food Fairy

I confess, up until this point I had been a jackfruit virgin. The idea that a piece of fruit could be turned into something that resembles pulled pork seemed a little bit bizarre to me. However, to broaden my horizons, experiment with new flavours and to eat less meat I thought that it was worth a try. If it is good enough for vegans, it is good enough for me.

My first impressions were that jackfruit had an appearance that was closer to tuna rather than to pulled pork. I thought that it was important to know what it tastes like before cooking and so tried a little raw. Personally, I would not recommend it as it was pretty bland in flavour and had a strange spongy texture. For those of you who have never tried jackfruit I know that I am doing a pretty bad job of selling it to you. That said, having prepared this recipe I can see why jackfruit works so well in many recipes as it is the sort of ingredient that absorbs flavour really well; it’s all about how you prepare the jackfruit and what flavours you add to it.

In this recipe I have used Mexican flavours of cumin, coriander and chilli however, I think that you could also afford to experiment a little by preparing it with something like a sweet, sticky BBQ marinade or possibly using it as an alternative protein in Korean beef recipes with ginger and soy (or gluten free/soy alternative such as coconut amino’s).

I have prepared the wraps used in this recipe myself however there are a range of dairy and gluten free wraps available now to purchase if that is what you prefer. There is a huge variety available with everything from those made from sweet potato or quinoa to those with seeds or beetroot. I confess that I took my inspiration for my homemade wraps from the beetroot wraps I saw at the supermarket. The use of beetroot juice in the wrap batter not only makes them super healthy, but also perfectly pinky purple (I love an alliteration, don’t you?)

As I said in the intro to this post this as a sort of food where you have to get involved and get a little messy. I confess that, with good intentions and as my parents would expect I started, politely with a knife and fork, but before long ditched these in favour of breaking shards off the crunchy taco bowl and scooping a mountain of filling on top before devouring it nachos style. Absolutely delicious and absolutely enjoyable. Finger licking good.

Here is the recipe for my vegan gluten free wraps

Free From Information

  • Dairy free
  • Egg free
  • Gluten free
  • Nut free
  • Soya free
  • Refined sugar free
  • Vegan

Spicy Pulled Jackfruit with rainbow taco bowls

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By Fibro Food Fairy Serves: 2 as a dinner, 4 as a lunch
Prep Time: 5-10 minutes Cooking Time: 25-30 minutes

Experience feel good food


  • 1 tablespoon olive oil or rice bran oil
  • 400g tin jackfruit, drained, rinsed
  • ½ red pepper finely chopped
  • 1 teaspoon garlic purée
  • 4 tablespoons tomato purée
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • A large pinch of dried chilli flakes
  • 100 mL apple juice
  • 100 mL organic vegetable stock
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 small tin of sweetcorn (160g drained)
  • Salt-and-pepper, to taste
  • 2-4 taco bowls
  • Garnish with roughly chopped, fresh coriander and finally chopped fresh chilli. Serve with crunchy salad leaves, avocado, fresh tomatoes or whatever takes your fancy!



Break the rinsed jackfruit into smaller pieces and set aside until needed.


Heat the oil in a non-stick sauté pan. Gently fry the chopped pepper for 5 minutes to soften. Add the garlic and tomato purée, spices, herbs and the chilli flakes. Cook for another minute, stirring continuously to coat the peppers.


Add the apple juice, organic vegetable stock, maple syrup and lime juice. Stir and bring to a simmer.


Add the jackfruit and sweetcorn, season generously with salt-and-pepper. Cook for 20-25 minutes or until the sauce has reduced significantly enough to just coat the rest of the ingredients. If the sauce is too wet, it will make the tacos soggy.


Once the jackfruit is cooked remove from the pan and shred using two forks. Fill the taco bowls with fresh salad, the shredded jackfruit and dressings of your choice. Serve immediately.

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