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BBQ Jackfruit Tacos + Kale Corn Slaw (Vegan+GF)

Try something new for taco night with these crunchy bbq jackfruit tacos. They're gluten free and vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Kale + Corn Slaw:

  • 3-4 stalks fresh kale
  • 1 cup whole kernal corn
  • 1 teaspoon tahini
  • 2 tablespoons yellow mustard
  • 2 teaspoons maple syrup
  • salt & pepper to taste


  • 8-10 crunchy corn taco shells
  • 1 15 ounce can young jackfruit, drained and rinsed
  • 1 cup cooked black lentils drained and rinsed
  • 1 cup water or vegetable broth
  • 1/4 cup barbecue sauce be sure it's gf and vegan if needed
  • sea salt + pepper to taste
  • guacamole and cilantro for topping


In a medium bowl, stir together the tahini, mustard, and maple syrup until smooth. Cut the kale around the stems and chop finely. Add it to the dressing along with the corn and toss to coat. Season to taste with salt and pepper.

For the tacos, add the jackfruit and water to a small saucepan or skillet with lid. Place over medium heat and simmer for about 10 minutes until the jackfruit begins to soften enough to shred apart. You can use a meat masher or forks to shred it.

Add the barbecue sauce and salt and pepper to taste then cover and simmer until the sauce begins to thicken and the mixture is hot. (For added flavor you can spread out the mixture on a pan and bake for about 10 minutes before serving.)

Scoop some of the slaw and some of the bbq mixture into each taco and top as desired. Enjoy.