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Vegan Jamaican  Pulled Tacos 



For 4 serves: 

Mango Avocado Salsa

  • 2 mangoes, peeled and diced 

  • 1 ripe avocado, diced

  • 1 large red onion, diced 

  • 1 cucumber, diced 

  • 3 tablespoons fresh orange juice

  • 3 tablespoons fresh lime juice

  • 3 tbsp coriander finely chopped

  • Sea salt and cracked black pepper to taste 

Jamaican Seasoning

  • 1 tsp paprika

  • 1 tsp freshly ground black pepper

  • 1 tsp dried thyme

  • ½ tsp ground cumin

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon ground cinnamon

  • ½ teaspoon nutmeg


  • 2 (400) cans jackfruit in brine or water (or you can used canned artichoke hearts in water not oil) Or you could do 1 can jackfruit and one can artichoke! Also really good! 

  • 1 white onion, finely chopped

  • 6 spring onion white and light green parts, sliced

  • 5 garlic cloves, minced

  • 1 large thumb piece of  fresh ginger, grated

  • 1 tbsp coconut/cane sugar or maple syrup 

  • 2 tbsp tomato paste

  • 3 tbsp soy sauce

  • 3 tablespoons fresh lime juice

  • 12 small corn tortillas, charred or warmed

Optional Toppings:

  • Spring onion

  • Coriander

  • Vegan natural yoghurt 

  • Sweet Chilli (but I think it is already flavoursome enough!


  • Make the mango-avocado salsa. In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and coriander and mix gently. Season to taste with sea salt and cracked black pepper. 

  • Make the Jamaican Seasoning. Combine all of the spices together in a small bowl.

  • Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.

  • In a large pot, heat 1tbsp olive oil over medium heat. Add the chopped onion and spring onion and cook until browned, 2-5 minutes. Add the garlic and ginger and cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican seasoning, stir to coat, and cook for 1 minute, stirring constantly, until very fragrant.

  • Add the shredded jackfruit, coconut sugar, tomato paste, soy sauce and lime juice. Stir well. Pour in 1/2 cup (118ml) water and mix again. Cover and cook for 20 minutes, stirring occasionally.

  • Serve the jackfruit with the tortillas and mango avocado salsa and optional toppings!

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