Barbecue Jackfruit Tacos with Roasted Pineapple Salsa


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Jackfruit Barbecue Tacos with Roasted Pineapple Salsa

An ode to the streets of Mexico, this perfectly plant-based Jackfruit taco is served with quinoa tortillas and a tangy roasted pineapple salsa. The perfect dish for a Sunday afternoon feast!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: #Taco #Jackfruit #BBQ #Mexican
Servings: 4
Calories: 223kcal
Cost: 300


Quinoa Tortillas

Roasted Pineapple Salsa

  • 200 g Pineapples (cut into thick slices )
  • 1 Onion (finely diced )
  • 1 Green Chilli (finely chopped )
  • 1 Lime (juiced )
  • 5 g Coriander Leaves (finely chopped )
  • 30 ml Extra Virgin Olive Oil
  • 5 g Smoked Paprika

Barbecue Jackfruit


Making the Roasted Pineapple Salsa

  • Line a baking tray with baking paper and line the thick pineapple slices on it. Preheat your oven to 220°C.
  • Sprinkle salt, smoked paprika and pour 20 ml of olive oil on the slices. Make sure to coat each slice evenly.
  • Slide the tray into the oven and roast the pineapples at 220°C for 20 to 30 minutes until they are golden brown on the edges.
  • Once the pineapples are roasted, remove them from the baking tray and cool on a plate.
  • Cut the roasted pineapple into cubes and transfer to a bowl. Add the onion, chilies, lime juice, coriander, and olive oil and mix well.
  • Store the roasted pineapple salsa in the refrigerator.

Making Quinoa Tortillas

  • In a large bowl, add all the ingredients for the tortilla and whisk well.
  • Set the bowl aside for 10 to 15 minutes for the batter to thicken slightly.
  • In medium pan over medium heat, add olive oil.
  • Spoon about 40 to 50 ml of the tortilla batter into the pan and move the pan around to make a thin crepe like tortilla. Repeat to make tortillas until all of the batter has been used up.
  • Cover the tortillas with a soft cloth and reserve until you are ready to eat the tacos.

Making the Barbecue Jackfruit Meat

  • Follow all the instructions on the Urban Platter Barbecue Jackfruit Meat package.
  • Reserve the barbecue meat until you are ready to eat the tacos.

Assembling the Tacos

  • When you are ready to eat the tacos, add the barbecue jackfruit filling onto the tortilla and top with the roasted pineapple salsa. Serve with a lime wedge.


Serving: 200g | Calories: 223kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 147mg | Fiber: 4g | Sugar: 7g | Vitamin A: 738IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Mention or tag #urbanplatter!
₹350 (incl. of tax)
₹500 (incl. of tax)

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