These jackfruit tacos are a great intro recipe for using canned jackfruit. An easy recipe with lots of flavor – a perfect plant based meal for vegan tacos. Paleo friendly.
What is Jackfruit
Jackfruit or jack tree, is related to the mulberry, fig and breadfruit family, native to tropical Asia. Jackfruit is often used in South and Southeast Asian cuisines, and unripe jackfruit (green and often canned) has become quite popular in Western culture.
It’s fibrous consistency is similar to shredded chicken or pulled pork, making it a great meat substitute for anyone looking to add more plants to their diet.
Check out this article to learn more about this fun fruit!
Where to Find Canned Jackfruit
You’ll likely be able to find young jackfruit at your local health foods store, in places like Whole Foods and other major grocery outlets soon if not already.
If you really want to cook with it and can’t find it in store, you can find it on Amazon.
How to Prepare Jackfruit
If you haven’t worked with jackfruit before, no worries – it’s not too intimidating. Check out the images below for a better visual.
When you begin working with canned jackfruit, you’ll feel the hard core pieces and remove those.
Then as you begin working the jackfruit pieces with your fingers, you’ll find it starts to shred.
Rinse the canned jackfruit well then pat dry.
Slice away the cores – the really tough ends.
Use your fingers to shred the jackfruit into little pieces.
NOTE: You’ll notice there are little bean-like pods when shredding the jackfruit. You can keep those pieces and cook them, or if you prefer you can toss them. They are edible, it might just depend on your texture preference.
Jackfruit Taco “Meat”
Once you’ve shredded the jackfruit, it’s time to add it into a skillet with sautéed onions and garlic.
We’re going heavy on the taco seasoning here because we want *lots* of flavor to absorb into the jackfruit. I also like to add a little adobo sauce, or 1 chipotle pepper canned in adobo sauce for some heat.
Once you coat the jackfruit with the taco seasoning and adobo sauce, allow to cook for 3-4 minutes, then add in water (or broth) and simmer for about 20 minutes for maximum flavor.
Ready in about 30 minutes and absolutely delicious!
Vegan Taco Toppings
- avocado, of course
- diced red bell peppers
- red cabbage
- vegan cheese, if you’d like.
- pico de gallo
Paleo Friendly Taco Shells
If you’re looking for grain-free and paleo shells, I love Siete Foods.
If you love tacos, I hope you’ll give these a try!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Jackfruit Taco Meat
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 medium onion, thinly sliced
- 4 medium cloves of garlic, minced
- 2 (14 ounce) canned young jackfruit, in water or brine
- 2 Tbsp Taco Seasoning (see notes)
- 2 tsp adobo sauce, or 1 chipotle pepper in adobo sauce
- 1/2 tsp salt, to taste
- 1/2 tsp black pepper
- 1/2 cup water or broth
- juice of 1 lime (about 3 Tbsp)
- favorite taco shells
- shredded purple cabbage
- shredded romaine
- diced red bell pepper
- sliced avocado
- sliced jalapeño pepper
1. In a large skillet over medium heat, add oil, onion and garlic to pan. Cook until fragrant, stirring occasionally, about 4-5 minutes.
2. Meanwhile, prepare jackfruit: strain, rinse and pat dry the canned jackfruit. Remove the cores and begin shredding the soft centers (you can keep the pod-like centers if they’re small or discard large ones). Once all shredded, pat dry again.
3. Add shredded jackfruit into skillet, sprinkle on taco seasoning, adobo sauce, salt and pepper. Stir to coat and cook over medium heat for 3-4 minutes.
4. Then add in juice of 1 lime, water, stir and simmer for 20 minutes.
5. And now your jackfruit taco meat is ready for tacos, burrito bowls, nachos, salads and more.
6. Serve jackfruit as you would for tacos, using your favorite shells and adding your favorite toppings. Enjoy!
Make sure to get young jackfruit, in water or brine – not syrup. You can find here.
If you don’t have taco seasoning on hand, make this quick. Or I suggest this combination of spices: 1 Tbsp Chili Powder, ½ Tbsp Paprika, 2 tsp cumin, 1 tsp garlic powder, 1/2 tsp onion powder.
Store leftover jackfruit taco meat in covered container in fridge, use within 4-5 days.
Jackfruit taco meat can also be frozen, up to 3 months. Thaw in fridge and then reheat on stovetop over medium heat.