These Easy Jackfruit Tacos are one of my favourite vegetarian meals. Topped with avocado mango salsa, they're so fresh and delicious!
If you’re looking for a fun way to mix up taco night, this one’s a go-to in my kitchen! Super tasty and super fresh – that's a yes from me!
Why you'll love this recipe
- Meaty texture but totally plant-based: Jackfruit mimics pulled pork so well, even the biggest meat-lovers will be impressed.
- Fresh toppings: The avocado mango salsa adds the perfect mix of sweet, creamy and tangy to every bite.
Ingredients and substitutions
- Minced garlic – garlic powder can be used in a pinch.
- Low sodium soy sauce – swap with tamari or coconut aminos for a gluten-free option.
- Taco seasoning – you can make your own taco seasoning or with chili powder, cumin and smoked paprika.
- Avocado – try guacamole or skip entirely for a lighter option.
- Chopped white onion – yellow or red onion works too, or use green onion for a milder bite.
- Extra virgin olive oil – any neutral oil like avocado or canola oil works fine.
- Chipotle peppers – use chipotle powder or smoked paprika for a milder version.
- Diced mango – pineapple, peaches or canned mango also work well.
- Pico de gallo – you can use store-bought or make your own with tomato, onion, lime and cilantro.
- Corn tortillas – use flour tortillas, lettuce wraps, or hard taco shells if preferred.
- Shredded red cabbage – green cabbage or slaw mix are good alternatives.
- Red onion – white or yellow onion can be used instead.
- Canned jackfruit in brine – use canned young green jackfruit in brine, not syrup, for best results.
- Sour cream – swap with Greek yogurt or a dairy-free sour cream if needed.
How to make this dish
Step 1: Prep the jackfruit.
Use your hands to shred it into pieces, removing any seeds.
Step 2: Cook the onions.
Sauté until softened.
Step 4: Cook and season the jackfruit.
Add the jackfruit to the pan along with seasonings and sauté until it's well coated and flavourful.
Step 4: Make the mango avocado salsa.
Meanwhile, prep the rest of the toppings.
Step 5: Warm tortillas and assemble.
Heat corn tortillas and fill each tortilla with jackfruit.
Step 6: Serve and enjoy!
Top with red cabbage, mango avocado salsa, pico de gallo, fresh cilantro and a dollop of sour cream. Enjoy!
Recipe Tips & Variations
Here are some helpful tips and fun ways to customise your jackfruit tacos so they taste just right!
- Dairy-free: Use a plant-based sour cream or skip it altogether!
- Rinse and squeeze well: Make sure to rinse the jackfruit thoroughly and squeeze out excess liquid. It helps with texture and keeps the filling from getting soggy.
- Shred for best texture: Use your hands or a fork to break the jackfruit into pulled pieces. It should look like shredded chicken or pork.
- Add more heat: For spicier tacos, add extra chipotle, hot sauce or sliced jalapeños.
- Try a slaw topping: Instead of avocado mango salsa, top with a tangy cabbage slaw or pickled red onions for crunch.
Frequently asked questions
Is jackfruit high in protein?
Jackfruit is lower in protein than meat, so you can add beans or tofu on the side if you’re looking to boost the protein content.
How do I cook raw jackfruit for tacos?
To cook raw jackfruit, first peel and remove the seeds, then cut the flesh into small chunks. Boil or steam the jackfruit for about 30–40 minutes until tender. Once soft, shred it with a fork and sauté with oil, onions, garlic, taco seasoning, and your favourite sauces until it's fully coated and flavourful, just like you would with canned jackfruit. It’s more work than using canned, but totally doable!
Are jackfruit tacos gluten-free?
Use gluten-free corn tortillas, opt for tamari or coconut aminos in place of the soy sauce and check that the rest of seasonings are gluten-free.
What to serve with this dish
I'd recommend pairing these tacos with sides that are just as fresh and crunchy. Here are some ideas:
- Chips and guac
- Cowboy caviar
- Sweet potato fries
- Quinoa salad
How to store and reheat
Make ahead: Prepare the jackfruit filling and salsa up to 2 days in advance and store them separately in the fridge.
Store: Keep leftover jackfruit filling in an airtight container in the fridge for up to 4 days.
Reheat: Reheat the filling in a skillet over medium heat or in the microwave until warmed through.
Freeze and reheat from frozen: Freeze the cooked jackfruit filling for up to 2 months. Thaw in the fridge overnight, then reheat in a pan or microwave before serving.
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
Easy Jackfruit Tacos
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 (16oz) cans jackfruit in brine
- 1 tbsp taco seasoning
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 2 chipotle peppers minced
- Salt & pepper to taste
Avocado mango salsa
- 1 Avocado diced
- 1 Mango diced
- 1/2 red onion diced
- 1 lime juiced
- 2 tbsp Cilantro finely chopped
- 1/2 tsp salt
To serve and assemble
- 12 Corn tortillas
- 1 cup Red cabbage thinly sliced
- 1 cup Pico de gallo homemade or store bought
- Sour cream optional to serve, not included in nutritional info
Instructions
- Drain the jackfruit, rinse it under a colander and squeeze all the liquid out, then place in a large bowl. Using your fingers, break apart the chunks of jackfruit into shredded pieces, discarding the seeds.
- Heat olive oil in a large skillet over medium-high heat. Add the onions, cooking for 4-5 minutes until softened. Add jackfruit, taco seasoning, soy sauce, garlic and chipotles, cooking another 4-5 minutes until jackfruit has absorbed flavours. Season with salt and pepper to taste, then remove from heat.
- Meanwhile, mix together avocado, mango, red onion, lime juice, cilantro and salt in a bowl.
- Heat the corn tortillas in the oven or in a microwave for 30 seconds to 1 minute until softened. Top tortillas with jackfruit, then red cabbage, mango avocado salsa, pico de gallo, cilantro and sour cream, if serving. Enjoy!
Comments & Reviews
Taylor Stinson says
These tacos are smokey, spicy and the texture is incredible!