Jackfruit Tacos
Smoky, savory pulled jackfruit cooked in a spiced tomato-based sauce and served in warm tortillas with fresh toppings. A satisfying plant-based taco filling that comes together in one pan in about 30 minutes.
Servings: 6
Equipment
- Food Processor optional
Ingredients
Jackfruit filling
- 20 oz green jackfruit 2 cans in water or brine, drained
- 4.8 oz onions 2 small; yellow or white
- 0.5 oz garlic 2 large cloves
- 1.5 cups water or vegetable stock
- 1/4 cup vegetable oil
- 1.4 oz tomato paste 2 Tbsp
- 2 Tbsp soy sauce if gluten-free, use tamari or coconut aminos
- 0.6 oz sugar 2 Tbsp - regular, brown, coconut sugar, or a sugar alternative
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp smoked paprika
- 1/2 Tbsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
For serving
- 18 small tortillas soft corn tortillas or flour tortillas work
- avocado sliced, diced or guacamole
- cilantro or flat-leaf parsley/green onion
- lime in wedges
- Pico de Gallo or another red salsa
- jalapeño fresh or pickled, slices
Instructions
- Drain and rinse the canned jackfruit thoroughly. Use two forks to shred the jackfruit, or pulse it a few times in a food processor until it resembles pulled meat. Do not over-process. The seeds and core are edible - chop any firm core pieces into smaller bits if they do not shred easily.
- Thinly slice the onions and mince the garlic.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the onions and cook for 2 to 3 minutes, stirring often, until softened. Add the garlic and cook for 1 minute more until fragrant.
- Add the shredded jackfruit to the pan along with the water or vegetable stock, tomato paste, soy sauce, sugar, apple cider vinegar, smoked paprika, salt, cumin, and chili powder. Stir to combine. Reduce the heat to a gentle simmer and cook for about 5 minutes, or until the jackfruit has softened and the liquid has reduced by roughly half. Use the back of a spoon to press and break down any larger pieces into smaller, shredded bits.
- While the jackfruit cooks, prepare your toppings. Chop the cilantro, cut the lime into wedges, slice the jalapeno, and prepare the avocado.
- Warm the tortillas just before serving. Heat them for 20 to 30 seconds per side in a dry skillet, hold them with tongs over an open flame for a few seconds per side, or wrap a stack in foil and warm in a 350º F oven for 10 to 15 minutes.
- Spoon the jackfruit filling into each warm tortilla and top with your chosen toppings. Serve immediately with lime wedges on the side.
Notes
- Jackfruit: Use canned young green jackfruit in water or brine, not syrup. The syrup-packed variety is sweet and will not work for a savory filling.
- Gluten-free: Swap soy sauce for tamari or coconut aminos, and use certified gluten-free corn tortillas.
- Shredding tip: A food processor makes quick work of shredding the jackfruit. Pulse a few times only — over-processing makes it mushy.
- Storage: Store the filling in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or stock.
- Freezer: The jackfruit filling freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 481kcal | Carbohydrates: 75g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 1833mg | Potassium: 327mg | Fiber: 5g | Sugar: 8g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 4mg