Jackfruit Taco Recipe

Ingredients

• 1 can, drained and shreddedyoung jackfruit
• 1 tablespoonolive oil
• 1 small, dicedonion
• 2 cloves, mincedgarlic
• 1 teaspoonsmoked paprika
• 1 teaspoonground cumin
• 1 teaspoonchilli powder
• to tastesalt and pepper
• 8 smallcorn tortillas
• to tastetoppings: avocado, coriander, lime wedges and salsa

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a frying pan over a medium heat.

2. 2

   Soften the onion

   Add the diced onion and cook until translucent.

3. 3

   Cook the garlic

   Stir in the minced garlic and cook for a further minute.

4. 4

   Season the jackfruit

   Add the shredded jackfruit, smoked paprika, ground cumin, chilli powder, salt and pepper. Cook for 10–15 minutes, until the jackfruit is tender.

5. 5

   Warm the tortillas

   Heat the tortillas in a separate pan.

6. 6

   Assemble the tacos

   Fill the tortillas with the jackfruit mixture and add the toppings you like.

What are jackfruit tacos?

Tacos are a Mexican dish built around a tortilla filled with savoury ingredients and finished with toppings. This version uses young jackfruit as a plant-based filling, seasoned with spices often used in Mexican-inspired cooking.

Young jackfruit has a mild flavour and can be shredded into strands, so it takes on the smoky, earthy seasoning here. Onion and garlic form the base, while lime, salsa and coriander bring freshness at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 3g protein, 30g carbs, 7g fat.

The corn tortillas provide most of the carbohydrates, while olive oil and avocado contribute fat. Jackfruit supplies the filling, but this version is relatively modest in protein; serve with beans or another protein-rich side to make the plate more substantial.

Choosing the jackfruit

Young jackfruit: Use jackfruit packed in water or brine rather than ripe jackfruit in syrup. Drain it well and shred it before cooking, removing any tough central pieces if needed.

Tortillas: Small corn tortillas suit the filling and are easy to warm separately. Keep them covered after heating so they stay pliable while you assemble the tacos.

Build the flavour base

Onion first: Cook the diced onion until translucent before adding the garlic. This gives it time to soften without letting the garlic scorch.

Spices next: Paprika, cumin and chilli powder coat the jackfruit as it cooks. Stir thoroughly so the seasoning is distributed through the shreds.

Cook until tender

The jackfruit cooks for 10–15 minutes after it goes into the pan. Stir it now and then, and check that the strands have softened before taking the pan off the heat.

If the mixture looks dry or starts sticking, lower the heat and stir more often. The recipe does not specify adding liquid, so avoid pouring in extra unless the pan needs a small splash to prevent scorching.

Warm and fill the tortillas

Heating the tortillas in a separate pan keeps them soft and makes them easier to fold around the filling. Warm them shortly before serving rather than leaving them uncovered to cool.

Divide the jackfruit among the eight tortillas, then add avocado, coriander, salsa and lime as desired. A squeeze of lime brightens the spiced filling.

Serving ideas

Serve the tacos as soon as they are assembled, with extra lime wedges and salsa alongside. For a fuller meal, add a side of rice, beans or a crisp salad.

Put the toppings on the table so everyone can customise their tacos. Add avocado close to serving time to keep it fresh-looking.

Recipe notes & tips

• Drain the jackfruit thoroughly so excess liquid does not dilute the spice mixture.
• Shred the jackfruit into bite-sized strands for an easy-to-eat filling.
• Cook the onion until translucent before adding the garlic.
• Stir the filling occasionally during its 10–15 minutes in the pan.
• Warm tortillas just before serving and keep them covered.
• Season with salt and pepper gradually, then taste before assembling.

Variations

• Add black beans: Fold drained beans into the filling near the end of cooking.
• Turn up the heat: Add sliced fresh chilli or extra chilli powder to taste.
• Make it smoky: Add a little extra smoked paprika while seasoning the jackfruit.
• Add crunchy slaw: Top the tacos with shredded cabbage for a crisp contrast.
• Use flour tortillas: Swap in small flour tortillas if you prefer their softer texture.

Common mistakes to avoid

• Using ripe jackfruit: Choose young jackfruit in water or brine, not sweet jackfruit in syrup.
• Wet filling: Drain the jackfruit well so it can cook with the seasonings rather than turn watery.
• Burnt garlic: Add it after the onion has softened and cook it for only a minute.
• Uneven seasoning: Stir the spices through the shredded jackfruit before letting it cook.
• Stiff tortillas: Warm them in a pan shortly before serving and keep them covered.
• Overfilling tacos: Divide the filling across all eight tortillas so they are easier to fold and eat.

How to store

Store leftover jackfruit filling in an airtight container in the fridge for up to 3 days; keep tortillas and toppings separate. Reheat the filling in a pan over a low heat, stirring until hot, and warm fresh tortillas for serving.

Frequently asked questions