Go Back
–+ servings
4 soft tacos filled with BBQ pulled jackfruit, creamy purple slaw and mango salsa. Tacos are presented on a wooden/marble board and surrounded by bowls of each individual filling.

BBQ Pulled Jackfruit Tacos with Creamy Purple Slaw & Mango Salsa

LingLing Deng
Vegan soft tacos mounted with BBQ Pulled Jackfruit from Kula Kitchen, creamy purple cabbage slaw and refreshing homemade mango salsa
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Assembling Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 small tacos

Ingredients
  

  • 1 package BBQ Pulled Jackfruit from Kula Kitchen , defrosted

Purple Cabbage Slaw

  • 1 ½ cup purple cabbage, sliced, about ¼ of a small cabbage
  • ½ cup vegan mayonnaise
  • Black pepper

Mango Salsa

  • 2 small mangos, diced
  • 1 small roma tomato, diced
  • ¼ small red onion, diced, about 2 tbsp
  • 2 tbsp lime juice
  • 2 tbsp cilantro, chopped

Other

  • 6 small corn tortillas (soft), can substitute for flour tortillas
  • lime wedges to serve, optional
  • chopped cilantro to serve, optional

Instructions
 

  • Wash and cut all the vegetables.
  • To make the creamy purple slaw, combine the sliced cabbage, vegan mayonnaise and a generous pinch of black pepper in a bowl. Cover and refridgerate until ready to use.
  • To make the mango salsa, combine all the ingredients under "Mango Salsa" in a large bowl. Cover and refridgerate until ready to use.
  • To heat up the BBQ Pulled Jackfruit, heat a medium skillet on medium heat. Add the package of jackfruit and stir-fry for about 3mins, breaking apart the pieces and stirring constantly to avoid the bottom burning. Remove from heat.
  • Assemble the tacos! Divide the BBQ Pulled Jackfruit, purple cabbage slaw and mango salsa evenly amonst the 6 soft tortillas. Serve with more fresh cilantro and lime wedges.

Notes

  • To defrost the package of BBQ Pulled Jackfruit from Kula Kitchen, allow it to thaw in the refrigerator overnight. Alternatively, you can let it sit in a bowl of warm water for about 1hour. Do not refreeze after thawing.
  • To make a DIY taco divider, simply scrunch up small pieces of aluminum foil and place them between each taco.
  • For the mango salsa, you can dice the mango and tomato and small or as big as you want. Depending on how ripe your mangoes are, I would not suggest trying to dice them very small as they would turn into mush when mixed with the other ingredients.
  • Be sure to wash all of the vegetables well as you are to eat them raw. Refrigerate the slaw and salsa when not in use to maintain freshness.
Keyword BBQ, homemade salsa, jackfruit, mango salsa, mexican inspired, mini tacos, plant based, slaw, soft taco, sponsored post, taco tuesday, tacos, vegan tacos
Tried this recipe?Leave a review and share your creation on Instagram!