For as much as we live the “taco life” around here, I am shocked at the lack of taco recipes on this blog…
One of my favorite things to make when we are have guests is tacos. Because honestly—who doesn’t love tacos? They’re easy to make for a crowd, super customizable, and make great leftovers (if there manages to be any).
This easy taco filling has been my go-to since eating more plant-based. It has a meaty texture + classic taco-filling flavor, but it is made up of jackfruit—yes. fruit. And it is amazing.
Say hello to your new go-to recipe for Mexican night! Let’s make Jackfruit Tacos!
The base of this recipe is everything you could want out of taco “meat”. First off, its got our beloved red onion + garlic for the classic savory base. Second, it is full of earthy spices, sweet maple syrup, and spicy adobo sauce. When the torn-apart jackfruit absorbs all these flavors, the result is magical.
I love adding refried beans, lettuce, cilantro, and avocado to my jackfruit tacos, but feel free to add whatever you like to your tortilla—this dish is versatile. If your guests are loaded nacho fans, serve the jackfruit with your favorite corn chips. If they’re salad connoisseurs, chop up extra lettuce for a vegan taco salad.
I hope these Jackfruit Tacos are a crowd-pleaser at your next party! They are:
Full of flavor
Easy to make
Spicy + a tad sweet
“Meaty”—think pulled chicken
& Ready for any party!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 20-ounce can jackfruit in water (or in brine—not in syrup)
- 1 Tbsp. coconut oil (or sub avocado oil)
- ½ large red onion, finely diced
- 2 cloves garlic, finely minced
- ½ tsp sea salt
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 Tsp maple syrup
- 1 chipotle pepper in adobo sauce
- 2 tsp adobo sauce from the can
- 3 Tbsp tamari (or sub soy sauce if not gf)
- ¼ cup water—for thinning
- Rinse, drain, and dry jackfruit from can. Cut off and toss the hard “cores” or centers of each piece. Set remaining portions in a small bowl. Gently tear the jackfruit in the bowl apart in order to “shred” them into desired sized pieces. Set aside.
- Heat a medium-sized skillet over medium heat and add the oil. Once hot, add in the onion and garlic. Sauté for 5 minutes or until onions are golden on the edges and translucent.
- To the skillet, add the jackfruit, salt, cumin, chili powder, smoked paprika, maple syrup, chipotle, adobo sauce, and tamari. Stir to coat mixture and reduce heat to medium-low. Continue to cook for 15-20 minutes, stirring frequently. If mixture becomes dry, add in the water slowly.
- Once mixture is cooked down and very fragrant, taste and adjust flavor if needed.
- Serve cooked jackfruit “meat” with tortillas, refried beans, lettuce and other optional ingredients! Leftovers will keep for up to 4 days refrigerated in airtight container.