Sunset Boulevard Smoky Pulled Jackfruit Tacos

I’ll be honest — the first time someone told me jackfruit could taste like pulled pork, I laughed. Then I actually tried it. One bag of Upton’s Naturals Jackfruit, a hot skillet, and fifteen minutes later I was standing at the stove eating straight from the pan with a fork. These tacos have become my go-to weeknight dinner — smoky, a little sweet, piled high with creamy avocado and bright cilantro. My neighbor smelled them through the open window last week and literally knocked on my door asking what I was cooking. That’s when you know a recipe is a keeper.

Ingredients

For the Smoky Pulled Jackfruit

• 2 packages (10.6 oz each) Upton’s Naturals Jackfruit (Bar-B-Que or Original — check label for allergens)
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon chipotle powder (or more if you like heat)
• ½ teaspoon sea salt
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons pure maple syrup
• ¼ cup water

For the Bowls

• 8 cassava flour tortillas (we like Siete brand — grain-free, gluten-free)
• 1 ripe avocado, sliced
• ½ small red onion, thinly sliced
• ¼ cup fresh cilantro leaves
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced (optional)

For the Coconut-Lime Crema

• ¼ cup full-fat coconut cream (solid part from a chilled can)
• 1 tablespoon fresh lime juice
• 1 small clove garlic, minced
• Pinch of sea salt

Instructions

1. Prep the jackfruit: Drain the jackfruit and use two forks to shred it into pulled, stringy pieces. It should look like shredded meat — don’t leave big chunks. If using Upton’s Bar-B-Que flavor, you can rinse it lightly to start fresh with your own seasoning, or leave the sauce on for extra depth.
2. Sear the jackfruit: Heat the avocado oil in a large skillet over medium-high heat until it just starts to shimmer. Add the shredded jackfruit and spread it into an even layer. Let it cook undisturbed for 3-4 minutes until the bottom gets golden and slightly crispy. Stir, then let it crisp again for another 2-3 minutes.
3. Season and sauce: Sprinkle the smoked paprika, cumin, garlic powder, onion powder, chipotle powder, and salt over the jackfruit. Stir to coat everything evenly. Add the lime juice, maple syrup, and water. Stir well and let it simmer for 4-5 minutes until the liquid reduces into a sticky, caramelized glaze. The jackfruit should be deeply golden with slightly charred edges.
4. Make the crema: While the jackfruit cooks, whisk together the coconut cream, lime juice, garlic, and salt in a small bowl until smooth. If it’s too thick, add a teaspoon of water at a time until it’s drizzle-able.
5. Warm the tortillas: Heat the cassava tortillas directly over a gas flame for 15-20 seconds per side (or in a dry skillet over medium-high heat for 30 seconds per side) until warm and slightly charred.
6. Assemble and devour: Pile the smoky jackfruit into the warm tortillas. Top with sliced avocado, red onion, cilantro, and jalapeño if you like it spicy. Drizzle the coconut-lime crema over everything, squeeze a lime wedge on top, and dig in immediately.

Tips

• Get it crispy. The magic happens when you let the jackfruit sit in the hot pan without touching it. That caramelized crust is what makes it taste like real pulled meat.
• Upton’s is the move. Upton’s Naturals makes the best pre-seasoned jackfruit — no weird additives, clean ingredients. Find it at Sprouts, Whole Foods, or order on Instacart.
• Bowl it up. Skip the tortillas and serve this over rice with black beans for a hearty bowl (basically the eggplant bowl’s cool cousin).
• Leftovers are gold. The pulled jackfruit keeps in the fridge for 4 days. Reheat in a skillet (not the microwave) to keep it crispy.
• Check your tortillas. Siete cassava tortillas are free of all the allergens in this recipe. Always double-check labels — some “gluten-free” tortillas sneak in corn or soy.