Bulgogi Jackfruit Tacos

This jackfruit tacos recipe is infused with delicious bulgogi flavor and topped with a slightly sweet Brussels sprouts slaw. It’s a flavorful meal that you won’t believe is plant-based too.

Serve with air fryer tortilla chips on the side.

Several Bulgogi Jackfruit Street Tacos on a plate next to lime wedges. A bowl of slaw sits behind it.

With warmer weather on the horizon, we can’t help but think of recipes that require less time in the kitchen, and more time outside. That’s why these Bulgogi Jackfruit Street Tacos are a perfect summertime recipe…although we would eat them all year long.

By the way, this Bulgogi Jackfruit goes perfectly on my Vegan Loaded Nachos recipe too.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Corn tortillas — You’ll need 12 to 24 street taco corn tortillas.
  • Bulgogi Jackfruit — Make one batch of this Vegan Bulgogi Jackfruit for the filling.
  • Slaw — I recommend this Brussels Sprouts Slaw but any vegan slaw will do.
  • Vegan sour cream — Or you can substitute cashew cream sauce.
  • Fresh lime — You’ll need the zest and juice from a fresh lime.
  • Garlic powder — Or you can substitute mashed cloves from this garlic confit.

How to Make Jackfruit Street Tacos

  1. Place corn tortillas on the counter to come to room temperature.
  2. Warm the Bulgogi Jackfruit in the microwave or oven.
  3. Set out the slaw so it comes to room temperature.
  4. Prepare the vegan cream sauce by stirring together the vegan sour cream, lime zest, lime juice, and garlic powder.
  5. Assemble tacos by filling corn tortillas with Bulgogi Jackfruit followed by a spoonful (or two) of the slaw. Repeat this for each taco. Drizzle the top with the cream sauce.

Storage Tips

Store individual ingredients in an airtight container in the fridge for up to 5 days.

Looking down on three Bulgogi Jackfruit Street Tacos on a plate. Beside it are bowls of slaw, sour cream sauce, and more bulgogi jackfruit.

What You’ll Love About Jackfruit Street Tacos

These jackfruit street tacos are pretty amazing and relatively easy to make. It helps that the main ingredient is made in a slow cooker. In fact, Slow Cooker Bulgogi Jackfruit adds so many interesting flavors to street tacos.

Jackfruit is Healthy

There’s more to this recipe than meets the eye. That’s because between the jackfruit and Brussels Sprouts, you’re going to be consuming lots of nutritional goodies such as potassium, Vitamins C and A, iron, and even fiber.

That’s the amazing thing about a plant-based diet. You get to enjoy delicious, fresh foods while at the same time boosting your health. And did I mention plant-based diets also reduce your carbon footprint as well?

More Vegan Mexican Recipes

Three Bulgogi Jackfruit Street Tacos on a plate, topped with slaw. There's lime wedges on both sides, slaw and more bulgogi jackfruit behind it.

That’s it for this Bulgogi Jackfruit Tacos recipe!

Vegan Bulgogi Street Tacos

Bulgogi Jackfruit Tacos

Dig into these bulgogi jackfruit tacos that are easy to make, fun to throw together and so delicious to eat. You'll be coming back for more!
5 from 4 votes
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 12
Calories: 375kcal
Author: Namely Marly

Ingredients

  • 12-24 small corn tortillas
  • 1 recipe Vegan Bulgogi Jackfruit
  • 1 recipe Brussels Sprouts Slaw
  • 1/3 cup vegan sour cream
  • ½ teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • Fresh lime slices for garnish

Instructions

  • Place corn tortillas on a platter and allow them to sit on the counter to come to room temperature (if they’ve been in the fridge).
  • If you made your Bulgogi Jackfruit the day before, be sure to warm it up in the microwave or oven.
  • Get out your Brussels Sprouts Slaw so it can sit on the counter and come to room temperature.
  • In a small bowl prepare the Vegan Cream Sauce by combining the vegan sour cream, lime zest, lime juice and garlic powder. Stir to combine. You want this cream sauce to be thin enough to drizzle across the tacos, but not so thin that it’s runny.
  • Lay two corn tortillas flat on a plate. Put a couple of spoonfuls of the Bulgogi Jackfruit in the middle and spread it in a line across the middle of the tortilla. Top that with a spoonful (or two) of the slaw. Repeat this for each taco. Drizzle the top with the Vegan Cream Sauce.
  • Have lime slices (and/or hot sauce) nearby so you can add a little more zest to the plate.

(The products above contain sponsored links to products we use and recommend)

Nutrition Facts
Bulgogi Jackfruit Tacos
Amount Per Serving
Calories 375 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 43mg2%
Potassium 51mg1%
Carbohydrates 13g4%
Fiber 1g4%
Protein 1g2%
Vitamin C 0.7mg1%
Calcium 21mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

I’m working on more vegan taco recipes, so be sure to stay tuned!

10 Responses to Bulgogi Jackfruit Tacos

  1. Avatar thumbnail image for MarlyLiz @ The Lemon Bowl Reply

    ok I’m convinced! You need to start a Vegan Taco Truck!! These look out of this world!!

    • Avatar thumbnail image for MarlyMarly

      How fun would that be! I could travel all over the country with it like in the movie Chef. First stop? Your backyard! Well, I wouldn’t want to mess up your grass or anything, so maybe just your street. 🙂

  2. Avatar thumbnail image for MarlyMatt @ Plating Pixels Reply

    Wow I’ve never heard of using Jackfruit like this. I looks just like pulled pork. Does it taste similar? Is it sweet or spicy? You’re getting me more and more interested in vegan food options Marly.

  3. Avatar thumbnail image for MarlyMeg @ Noming thru Life Reply

    Sign me up for a street taco any day if they look anything like yours!! And I love how versatile your jackfruit recipe can be. Tacos, tostados, sandwiches. Oh yaaa, I can see it all now 🙂

  4. Avatar thumbnail image for MarlyLinda H Reply

    This is delish coming from a non vegan. I bought a can of jackfruit from my local Trader Joes as I am always on the lookout for a good Meatless Monday meal. Thank you for posting this!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Linda! This is one of my favorites too! You should try this Bulgogi Jackfruit on Nachos. I don’t do it often, but when I’m looking for some great comfort food, it’s my go-to favorite!

  5. Avatar thumbnail image for MarlyMandy Reply

    OMG these were amazing! Thank you for the recipe!

    • Avatar thumbnail image for MarlyMarly

      Hi Mandy! So glad you liked this recipe. It’s one of my favorites too. I love using this jackfruit recipe on nachos. Swoon!

  6. Avatar thumbnail image for MarlyCes L Reply

    Wonderful flavor profile!! I used frozen precooked jackfruit so i cooked for less time (4hrs). Though found the finished product a bit wet. Ill reduce water next time.

    • Avatar thumbnail image for MarlyMarly

      Hi Ces. I haven’t used frozen jackfruit before. I bet it would result in a wetter mixture. You can thicken that by adding a tablespoon of cornstarch to a bowl with 2 to 3 tablespoons of water. Stir that together then add it to the bulgogi mixture and stir it in over heat. That will thicken it. Glad you liked the flavors!

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