• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes Worth Repeating
  • About
  • Recipes
  • Subscribe
  • Privacy Policy
  • Work With Me
    • Media Kit
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Cookbooks
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Cookbooks
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Vegan

    Jackfruit Tacos

    Published: Nov 9, 2018 · Modified: Jul 15, 2022 by Kerrie Doerr · 19 Comments

    Yield 4 people
    Cook 25 minutes minutes
    Prep 15 minutes minutes
    Jump to Recipe
    Teal plate on a table containing 2 jackfruit tacos topped with purple cabbage and avocado.
    Teal plate on a table containing 2 jackfruit tacos topped with purple cabbage and avocado.

    Hearty, delicious, and perfectly spicy jackfruit tacos guaranteed to make your mouth water.

    Teal plate containing 2 Jackfruit Tacos paired with a red wine, cilantro on table.

    As a vegan and wine lover, I’m always on the lookout for new ways to combine healthy, vegan meals with wine. In the wine world, vegetarian and vegan food usually gets the short end of the stick, so I’m out to give it the culinary respect it deserves. I recently made these delicious and healthy jackfruit tacos and am so excited to share them with you.

    These tacos are magical largely in part to the wonderful wizardry of jackfruit. Let’s begin by breaking down these beauties:

    What is a Jackfruit? And why are we using it in a taco recipe?

    Sliced jackfruit in a white colander.

    Jackfruit comes from a tropical fruit tree in the fig and mulberry family, capable of producing individual fruits up to 120 pounds in weight! As the national fruit of Sri Lanka and Bangladesh, we’re dealing with some celebrity-grade fruit here.

    In the vegetarian and vegan food world, jackfruit is often used as a meat substitute because of its realistic shredded meat texture and neutral taste that’s well-suited for absorbing surrounding flavor.

    Shredded Jackfruit in a white bowl sitting on a counter.

    This jackfruit taco recipe combines a variety of pronounced and tasty flavors such as fresh garlic, smoked paprika, cumin, soy sauce, and chipotle peppers in adobo sauce. How delish does this look!

    Pan containing jackfruit, salt, smoked paprika, cumin, chili powder, onion powder, cane sugar, chipotle peppers, adobo sauce, soy sauce, water, and lime juice to make jackfruit tacos.

    Once we spice and simmer the jackfruit, it’s taco-making time. Pair with shredded cabbage, freshly sliced avocado, hot sauce, and raw pepitas for a taco that will have you going back for seconds well before finishing firsts! But we can’t let the jackfruit win that easily—let’s find an equally delicious wine to compliment this goodness.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Teal plate on a table containing 2 jackfruit tacos topped with purple cabbage and avocado.

    Jackfruit Tacos and Wine Pairings

    This recipe packs a strong flavor punch so we want wine with enough acidity to refresh our palates to handle the jackfruit’s spice. Here are three options that will do the trick:

    • Dry Rosé: Brings the acidity of a white wine while boasting nuances of red wine's ripe black and red fruit and peppery spice. Added benefit? It won’t break the bank.
      • Suggested Regions: Southern Rhone, France
    • Crémant: Sparkling wine from France, outside the region of Champagne. Adds some bubbles to the meal to lighten up the spicy jackfruit. It’s also more affordable than good Champagne.
      • Suggested Regions: Crémant de Loire and Crémant de Bourgogne (France)
    • Albariño: Spanish white wine that offers lovely tropical and stone fruit flavors, fruitiness to balance the spice, and refreshing acidity.
      • Suggested Regions: Rías Baixas, Spain

    If you love jackfruit, then make sure to check out these 14 different jackfruit recipes! You'll learn how to make grilled jackfruit plus so much more!


    Teal plate on a table containing 2 jackfruit tacos topped with purple cabbage and avocado.

    Jackfruit Tacos

    Hearty, delicious, and perfectly spicy jackfruit tacos guaranteed to make your mouth water.
    5 from 10 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Bangladesh
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 259kcal
    Author: Amanda Mason

    Ingredients

    • 2 20 ounce cans Jackfruit, in water or brine
    • 2 Tablsepoons Olive Oil
    • ¾ Onion, thinly sliced
    • 7 Garlic Cloves, minced
    • 1 teaspoon Salt
    • 1.5 Tablsepoons Smoked Paprika
    • 1.5 Tablespoons Ground Cumin
    • 1 Tablsepoon Oregano
    • ½ teaspoon Onion Powder
    • 2 Tablespoons Cane Sugar
    • 1 Small Chipotle Pepper in Adobo Sauce, roughly chopped
    • 2-3 teaspoons Adobo Sauce, from the can
    • ¼ cup Soy Sauce
    • ⅔ cups Water
    • 3 Tablespoons Lime Juice

    Optional Toppings

    • Shredded red and white cabbage
    • Avocado
    • Raw pepita seeds
    • Hot Sauce
    • Vegan Cheese
    • Corn Tortillas
    • Cilantro

    Instructions

    • Drain jackfruit and rinse in a colander. Cut off the tougher core portion of the jackfruit. You can either finely chop the core or throw it away. For the remaining jackfruit, use your hands to shred the jackfruit into small stringy pieces. Rinse the jackfruit once more in a colander, drain, and pat dry (see photos for additional references to starting fruit and shredded fruit.)
    • Heat a large skillet over medium heat. Once hot, add olive oil, onion, and garlic. Sauté for 4 minutes, until onions are soft.
    • Add jackfruit, salt, smoked paprika, cumin, chili powder, onion powder, cane sugar, chipotle peppers, adobo sauce, soy sauce, water, and lime juice. 
    • Stir to coat evenly. Reduce heat to low - medium. Cook uncovered for 20 minutes, stirring occasionally. As jackfruit is cooking, you can further shred if you desire a stringier pulled pork consistency.
    • After simmering, taste and adjust flavor as needed. Add balanced amounts of smoked paprika and cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, sugar for sweetness, soy sauce for saltiness and depth of flavor, or lime for acidity. I added more smoked paprika, cumin, soy sauce, and lime juice.
    • Turn up heat to medium-high and cook for 2-3 more minutes. Remove from heat.
    • Serve immediately with fresh corn tortillas, sliced cabbage, cilantro, hot sauce, pepita seeds, and avocado. You can also eat this spicy jackfruit in burrito bowls, burritos, salads, nachos, or tropical sloppy joes.
    • Store leftover jackfruit in covered container in refrigerator up to 4 days.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 259kcal | Carbohydrates: 44.4g | Protein: 4.7g | Fat: 8.8g | Sodium: 1067mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

    NOTE: You will find affiliate links on this page.

    About Kerrie

    Kerrie is a photographer, wine nerd, and lifelong learner—currently spending evenings in photography classes and studying for the Wine Spirit Education Trust Level III exam. She has never been satisfied with following a recipe word-for-word and prefers the surprises that emerge when veering from suggestion, in life and in cooking. After being diagnosed with breast cancer at age 30, Kerrie began experimenting with a plant-based diet and hasn’t looked back since.

    A person posing for the camera.
    « Caramel Apple Protein Smoothie
    Easy Crustless Asparagus Quiche »
    508 shares

    Reader Interactions

    Comments

      5 from 10 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

    1. Don't be that person

      July 09, 2020 at 1:42 pm

      Looks like you ripped this from Minimalist Baker. . you should probably give them credit.

      Reply
      • Amanda Mason

        July 09, 2020 at 7:27 pm

        This comment is inappropriate. Do your research before making a copyright alligation. The Minimalist Baker's is as follows:
        2 20-ounce cans jackfruit in water or brine (NOT in syrup)
        2 Tbsp avocado or coconut oil (if avoiding oil, sub water)
        1/2 large white or yellow onion (thinly sliced)
        4 cloves garlic (minced)
        1/2 tsp sea salt
        1 Tbsp ground smoked paprika
        1 Tbsp ground cumin
        1 Tbsp chili powder
        2-3 Tbsp coconut sugar (or maple syrup or organic brown sugar)
        1-2 small chipotle peppers in adobo sauce (from a can // roughly chopped)
        3 tsp adobo sauce (use more or less to preferred spice level)
        1/4 cup coconut aminos*
        2/3 cup water (plus more as needed)
        3 Tbsp lime juice

        This recipe calls for this:
        2 20 ounce cans Jackfruit, in water or brine
        2 Tablsepoons Olive Oil
        3/4 Onion, thinly sliced
        7 Garlic Cloves, minced
        1 teaspoon Salt
        1.5 Tablsepoons Smoked Paprika
        1.5 Tablespoons Ground Cumin
        1 Tablsepoon Oregano
        1/2 teaspoon Onion Powder
        2 Tablespoons Cane Sugar
        1 Small Chipotle Pepper in Adobo Sauce, roughly chopped
        2-3 teaspoons Adobo Sauce, from the can
        1/4 cup Soy Sauce
        2/3 cups Water
        3 Tablespoons Lime Juice

        Clearly not the same recipe. This recipe calls for Oregano. Her's doesn't. This one calls for Coconut Aminos...this one doesn't. AND - different types of sugars and oils are used. The chemistry in this recipe is different based on different ingredients being used. While it may have similarities, it is NOT "ripped" from hers. Please do your research before making such allegations.

        Reply
    2. Ashley

      March 18, 2019 at 9:36 pm

      5 stars
      I’ve been wanting jackfruit tacos for quite a while but I couldn’t decide on a recipe. I am super glad that I decided to use this one as it was simple and delicious. The tacos came out great and I will definitely be making them again!!

      Reply
      • Amanda Mason

        March 19, 2019 at 6:39 am

        Hi Ashley! So glad you liked these tacos! They are pretty simple and delish!! Thanks for following me on the food blog and let me know what other recipes you try!! I can't wait to hear what else you like!!

        Reply
    3. Holly

      November 19, 2018 at 8:35 am

      5 stars
      These tacos look so yummy! I've always wanted to try jack fruit. It truly looks like meat when it's cooked with the sauce.

      Reply
    4. Julie

      November 18, 2018 at 8:47 pm

      Where is jackfruit in a grocery store? Is it with the other canned fruits and vegetables? I've never seen it, but maybe it's just not popular enough if my area. I'd love to try it, though!

      Reply
      • Kerrie

        November 19, 2018 at 10:53 am

        Julie - yes, I found it with the other canned goods. I've seen it a few grocery stores in my area so it seems like it is growing in popularity, which is a great thing for the meatless eaters out there!

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love.

    More about me →

    Most Popular Recipes ❤️

    • Applewood Smoked Chicken on a wooden cutting board, fork in chicken.
      Applewood Smoked Chicken
    • Mexican Corn Recipe
    • Beef Enchilada Casserole
    • Wooden spoon filled with penne pasta, marinara sauce, and mozzarella cheese.
      Easy Penne Pasta Bake

    🇺🇸 4th of July Recipes

    • A plate of Corn on the cob and Cotija cheese on a white plate.
      Mexican Grilled Corn (Elote Recipe)
    • Smoked chicken quarters on a slate plate topped with BBQ sauce.
      Smoked Chicken Leg Quarters
    • Smoked Beef Short Ribs
    • Closeup of smoked chicken thighs on a black cutting board
      Smoked Chicken Thighs

    Footer

    ↑ back to top

     As Seen In

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Media Kit
    • Work with Me

    COPYRIGHT © 2012-2025 AMANDA MASON/RECIPES WORTH REPEATING

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.