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Crockpot Beef Barbacoa Tacos Recipe

A fuss-free, vegan Crockpot jackfruit “beef” barbacoa taco recipe brimming with smoky, tangy flavor and vibrant toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cans 20 oz each young green jackfruit in brine, drained and shredded
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 1 chipotle pepper in adobo sauce chopped
  • 2 tbsp adobo sauce from chipotle can
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 cup vegetable broth
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Toppings: sliced avocado chopped cilantro, lime wedges, vegan cheese, diced red onion

Method
 

  1. Combine shredded jackfruit, sliced onion, garlic, chipotle pepper, adobo sauce, spices, broth, and lime juice in Crockpot.
  2. Stir well so jackfruit absorbs the spice blend evenly.
  3. Cook on low for 6–8 hours (or high for 4 hours) until “meat” becomes tender and flavor-packed.
  4. Adjust seasoning with salt and pepper; stir to distribute juices.
  5. Warm tortillas in a skillet or microwave until pliable.
  6. Assemble tacos by piling barbacoa onto tortillas and topping with avocado, cilantro, lime, vegan cheese, and onion.
  7. Serve immediately, letting guests customize their own.

Notes

Nutritional Values (Per Serving | 2 tacos)

  • Calories: 280
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 7g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 60%
  • Iron: 18%
  • Calcium: 10%
  • Vitamin A: 20%
  • Potassium: 12%

Additional Notes/Tips to Enhance Flavor

  • Double the chipotle peppers for extra heat and smoky depth.
  • Add diced mango or pineapple for a sweet-heat contrast.
  • Use gluten-free tortillas to keep it allergy-friendly.
  • Store leftovers in the fridge for up to 4 days—or freeze for craving rescues.
  • Top with pickled jalapeños to up the sass factor.