Jackfruit Tacos

Name: Jackfruit Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 400 g young green jackfruit (canned in brine or water, drained and rinsed); 2 tbsp olive oil; 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp smoked paprika; 0.5 tsp chipotle chili powder; 0.5 tsp dried oregano; 0.25 tsp salt (for jackfruit filling); 2 tbsp tomato paste; 1 tbsp lime juice (freshly squeezed); 0.25 cup water; 8 pcs corn tortilla (small, 6-inch); 0.5 pcs red onion (thinly sliced, for pickling); 3 tbsp white vinegar; 0.5 tsp sugar; 1 pcs avocado (sliced); 3 tbsp cilantro (chopped); 1 pcs lime (cut into wedges for serving)

RATING

4.5/5(98)

TASTE SCORE

8/10

Smoky, shredded young jackfruit simmered in a blend of Mexican spices and lime, piled into warm corn tortillas. These plant-based tacos deliver all the satisfaction of pulled pork with a bright, zesty crunch from quick-pickled onions and creamy avocado slices. A weeknight-friendly meal that feels like a celebration.

PREP

15m

COOK

25m

SERVES

2 PIECES

307 cal

SERVINGS

METHOD · 5 STEPS

prep
Quick-pickle the red onions.
1.In a small bowl, combine sliced red onion, white vinegar, sugar, and a pinch of salt.
2.Toss well and let sit at room temperature while you prepare the jackfruit.
3.Stir occasionally to ensure even pickling.
TIPMassage the onions with your fingers for 30 seconds to speed up the pickling process.
prep
Prepare the jackfruit.
1.Drain and rinse the canned jackfruit thoroughly under cold water.
2.Pat dry with a clean kitchen towel or paper towels.
3.Using your fingers or a fork, shred the jackfruit pieces into thin, pulled strands. Remove any tough core pieces and discard.
TIPDry the jackfruit well — excess moisture will steam rather than sear, and you'll miss out on the crispy edges.
saute · ~15 min
Cook the jackfruit filling.
1.Heat olive oil in a large skillet over medium-high heat.
2.Add sliced onion and cook until softened and beginning to brown (4-5 min).
3.Add minced garlic and sauté until fragrant (30 sec).
4.Add cumin powder, smoked paprika, chipotle chili powder, oregano, and salt. Stir and cook for 30 seconds to bloom the spices.
5.Add shredded jackfruit and tomato paste. Stir well to coat evenly.
6.Add water and cook, stirring occasionally, until jackfruit is tender and edges begin to crisp (8-10 min).
7.Remove from heat and stir in lime juice.
TIPPress the jackfruit down into the pan with a spatula and let it sit undisturbed for 2-minute intervals — this builds the crispy, caramelized bits.
grill · ~3 min
Warm the tortillas.
1.Heat a dry skillet or griddle over medium-high heat.
2.Warm each corn tortilla for 20-30 seconds per side until pliable and lightly charred.
3.Stack wrapped in a clean kitchen towel to keep warm.
TIPChar the tortillas directly over a gas flame using tongs for a smoky, authentic touch.
assemble
Assemble the tacos.
1.Place a generous spoonful of jackfruit filling onto each warm tortilla.
2.Top with sliced avocado, a few pickled red onions, and a sprinkle of fresh cilantro.
3.Serve immediately with lime wedges on the side.
TIPDouble up each tortilla with a second warmed tortilla underneath to prevent breaking — especially if your jackfruit filling is juicy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain and rinse canned jackfruit thoroughly to remove the brine's metallic taste.
2
Pat the shredded jackfruit very dry with a towel before cooking to encourage browning.
3
Let the jackfruit sit undisturbed in the hot pan for 2-minute intervals to build crispy, caramelized edges.
4
Massage the pickling liquid into the red onion slices with your fingers for 30 seconds to quick-pickle in minutes.
5
Warm tortillas directly over a gas flame with tongs for a lightly charred, smoky flavor.
6
Double up each tortilla with a second one underneath to prevent tearing from juicy filling.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1 cup of cooked black beans or crumbled firm tofu along with the jackfruit for extra plant-based protein, making the tacos more filling for active lifestyles.

spicy mango

Spicy-mango

Top with fresh mango salsa (diced mango, jalapeño, lime juice, and cilantro) instead of pickled onions for a sweet-heat tropical twist.

gluten free

Gluten-free

Use certified gluten-free corn tortillas and double-check that the chipotle chili powder and smoked paprika are from a gluten-free brand — this variation is essential for those with celiac or gluten sensitivity.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Fiber

Jackfruit, avocado, and corn tortillas provide dietary fiber that supports healthy digestion and promotes satiety.

✓

Heart-Healthy Fats

Avocado adds monounsaturated fats that can help maintain healthy cholesterol levels when part of a balanced diet.

✓

Plant-Based Iron

The cumin and jackfruit contribute non-heme iron, which is better absorbed when paired with the lime juice in this dish.

✓

Low in Saturated Fat

This recipe uses olive oil and contains no meat or dairy, making it naturally low in saturated fat.

QUESTIONS?

Frequently asked questions

Yes, but you'll need to boil fresh young green jackfruit for 30-45 minutes until tender before shredding. Canned is much more convenient and reliable for this recipe.

PAIRS WELL WITH