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close up on jackfruit tacos topped with a green avocado sauce lined up in a row.
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5 stars (6 ratings)

Jackfruit Tacos

One bite of these pulled Jackfruit Tacos and you’ll be hooked! The meaty texture and smoky flavors of the perfectly seasoned jackfruit filling are out-of-this-world.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican-inspired
Servings: 6 servings
Calories: 221kcal
Author: Nora Taylor

Ingredients

Jackfruit Taco Meat

  • 1 tablespoon olive oil
  • 1/2 onion, cut in half and thinly sliced
  • (2) 20-ounce cans young jackfruit in water or brine
  • 1 cup vegetable broth, divided
  • 1 tablespoon tomato paste
  • 2 tablespoons low sodium soy sauce
  • 2 chipotle peppers in adobo, chopped small
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons agave
  • 2 tablespoons fresh lime juice
  • salt, to taste

Creamy Avocado Sauce

  • 1 large ripe avocado, pitted and scooped out of the skin
  • 1/2 cup packed fresh cilantro, chopped roughly
  • 3 tablespoons fresh lime juice
  • 3 tablespoons vegan mayo or plain vegan yogurt
  • 1/4-1/2 teaspoon salt, or to taste

For Serving

  • tortillas of choice, soft or crunchy, corn or flour
  • Optional toppings: shredded lettuce, sliced avocado, vegan cheese, salsa, tomatoes, vegan sour cream, pickled onions

Instructions

For the tacos

  • Drain and rinse the jackfruit. Chop off the hard center core portions if desired. I usually don't so I don't waste any.
  • Heat the olive oil over medium heat in a large skillet. Add the onion and sauté for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup vegetable broth. Bring to a boil, then lower the heat and simmer, covered, for about 10 minutes.
  • After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, creating a shredded texture.
  • Add the other 1/2 cup vegetable broth, tomato paste, soy sauce, chipotle peppers, garlic, chili powder, cumin, agave and lime juice to the skillet, and stir into the jackfruit. Cook over medium-high heat for about 10-15 minutes, stirring frequently. Taste; add salt as desired.
  • Serve in tortillas with optional avocado sauce and other desired toppings. Enjoy!

For the avocado sauce

  • Add the ripe avocado flesh, cilantro, lime juice, vegan mayo or yogurt and salt to a food processor and process until smooth and creamy, scraping the sides as needed.
  • Store in the refrigerator for 2-3 days.

Nutrition

Serving: 1of 6 servings | Calories: 221kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 597mg | Potassium: 317mg | Fiber: 5g | Sugar: 7g | Vitamin A: 722IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg