These Spicy Jackfruit Tacos are a vibrant, plant-based twist on a classic favorite.
Packed with fiber and protein from young green jackfruit, they’re naturally low in saturated fat and easy to digest.
With bold spices, a touch of sweetness, and a quick 35-minute prep, this recipe is perfect for weeknight dinners, casual gatherings, or meal-prep, delivering flavor, nutrition, and satisfaction in every bite.
Jackfruit Tacos
Equipment
- 1 medium skillet (with lid if possible)
- 1 Cutting board
- 1 Knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil or any high-heat cooking oil
- 1 medium onion diced
- 2 20 oz / 567 g cans young green jackfruit in brine, drained, rinsed, and roughly chopped
- 3 garlic cloves minced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup tomato sauce
- ½ cup vegetable broth
- 2 tablespoons organic brown sugar
- 1 tablespoon adobo sauce from canned chipotle peppers
- Salt and black pepper to taste
- 8 corn tortillas warmed or taco shells
- Toppings of choice lettuce, avocado, salsa, etc.
Instructions
- Heat the Oil Perfectly: Pour the olive oil into a medium-sized skillet and place it over medium heat. Allow the oil to warm for a full minute so it reaches the right temperature for sautéing. Properly heated oil ensures your onions and jackfruit cook evenly without sticking or burning.
- Sweat the Onion Gently: Add the diced onion to the hot oil. Stir to coat each piece lightly. Cook the onion for about 5 minutes, stirring frequently, until it becomes soft, translucent, and aromatic. This slow cooking releases natural sugars, giving the tacos a subtle sweetness.
- Sauté the Jackfruit: Increase the heat to medium-high and add the drained, rinsed, and roughly chopped jackfruit to the skillet. Stir well to combine with the onion. Cook the mixture for around 5 minutes, allowing the jackfruit to lightly brown in spots. This step creates a firmer texture that mimics shredded meat.
- Add Garlic and Spices: Lower the jackfruit slightly with your spatula and stir in the minced garlic, ground cumin, ancho chile powder, paprika, and dried oregano. Mix thoroughly so that every piece of jackfruit is coated in the fragrant spice blend. Cook for 1–2 minutes, stirring constantly, until the spices release their full aroma.
- Incorporate Liquids and Sweetness: Pour in the tomato sauce and vegetable broth. Add the brown sugar and adobo sauce, then stir until the ingredients are fully combined. The sauce should evenly coat the jackfruit, creating a rich, flavorful base.
- Simmer for Tenderness: Bring the mixture to a gentle simmer, then reduce the heat to low. Let the jackfruit cook in the sauce for 15–20 minutes, stirring occasionally. Use a fork or spoon to gently pull apart the jackfruit pieces, creating a shredded texture similar to pulled meat. The slow simmer allows the jackfruit to absorb all the smoky, spicy flavors.
- Season to Taste: Remove the skillet from heat and season the jackfruit mixture with salt and freshly ground black pepper. Taste and adjust seasoning as needed, balancing heat, sweetness, and saltiness to your preference.
- Warm the Tortillas: While the jackfruit is finishing, heat the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, or until they are warm and pliable. Warming the tortillas enhances their flavor and prevents them from breaking when folded.
- Assemble the Tacos: Spoon a generous amount of the jackfruit mixture into each tortilla or taco shell. Add your favorite toppings such as shredded lettuce, diced tomatoes, avocado slices, fresh cilantro, or a squeeze of lime. Layer toppings to your preference, balancing flavors and textures.
- Serve and Enjoy: Place the tacos on a serving plate and serve immediately while warm. These tacos are best enjoyed fresh but also reheat well for leftovers. Encourage diners to try different topping combinations for variety, making each taco uniquely flavorful.
Notes
- For best texture, always drain and rinse canned jackfruit well before cooking.
- Young green jackfruit works best; avoid ripe jackfruit as it is sweeter and softer.
- Adjust spice levels by adding more or less ancho chile powder or adobo sauce.
- Corn tortillas are traditional, but flour tortillas can be used for a softer option.
- This recipe is naturally vegan and gluten-free; double-check toppings if needed for dietary preferences.
- Brown sugar balances acidity in the tomato sauce—feel free to substitute with maple syrup or coconut sugar.
- The jackfruit can be shredded either before or during cooking; both methods yield great results.
Chef’s Secrets for Maximum Flavor
To elevate your jackfruit tacos, always sweat the onions slowly to bring out their natural sweetness before adding spices.
Sautéing the jackfruit until lightly browned gives it a meaty texture that mimics pulled pork.
Incorporate the adobo sauce gradually to control heat, and don’t rush the simmer—letting the jackfruit soak in the sauce for 15–20 minutes allows it to fully absorb the smoky, spicy flavors.
Fresh toppings like cilantro, avocado, or lime juice added at the end make each bite bright and balanced.
Perfect Toppings and Serving Suggestions
These tacos are highly versatile. Serve them with shredded lettuce, diced tomatoes, pickled red onions, avocado slices, or a dollop of vegan sour cream.
For a smoky twist, sprinkle with roasted corn or smoked paprika.
A squeeze of fresh lime enhances the spices and brightens the dish.
Pair with a light Mexican-style slaw, black beans, or a side of cilantro-lime rice for a complete meal.
For casual entertaining, set up a taco bar so everyone can customize their own.
Smart Storage Tips for Leftovers
Store any leftover jackfruit mixture in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of vegetable broth to maintain moisture.
Cooked jackfruit also freezes well; portion into freezer-safe containers and freeze for up to 2 months.
When ready to use, thaw overnight in the fridge and reheat.
Warm tortillas separately just before serving to keep them soft and pliable.
Frequently Asked Questions
1. Can I use fresh jackfruit instead of canned?
Fresh young jackfruit can be used, but it must be peeled and boiled first to soften. Canned jackfruit is convenient, already tender, and works perfectly for a quick meal.
2. How can I make this recipe less spicy?
Reduce the amount of ancho chile powder or adobo sauce. You can also omit adobo entirely and add a pinch of smoked paprika for flavor without heat.
3. Can I make these tacos ahead of time?
Yes! Prepare the jackfruit mixture in advance and store it in the fridge for up to 3 days. Warm the mixture and tortillas before serving for fresh-tasting tacos.
4. What toppings work best with jackfruit tacos?
Classic toppings include shredded lettuce, diced tomatoes, avocado, vegan sour cream, and fresh cilantro.
Pickled onions or a squeeze of lime juice add acidity and brightness, balancing the richness of the jackfruit.
5. Is this recipe suitable for meal prep?
Absolutely! The jackfruit mixture reheats well, making it ideal for batch cooking.
Portion into containers with tortillas and toppings for ready-to-eat lunches or dinners throughout the week.
