There are four of my most favourite words in the title of this recipe... yeah, I bet you guessed each and every word, you clever minx you. Easy Vegan Jackfruit Tacos. Boom.
EASY: Every now and then I don't mind a more complicated recipe such as my Vegan Tiramisu (so worth it), but for the most part, I like my recipes easy, and I like 'em quick. These jackfruit tacos just require a little sautéing, add some seasonings, then mash, and done. They take less than 30 minutes to prepare. Easy peasy, quick, and so super delicious.
VEGAN: pre-tay sure that you aren't surprised that this is one of my favourite words. Not only did this life-changing word make me a healthier, happier, more compassionate and environmentally-friendly human being, but it also gave my career a 180-degree flip. Now I have the job of my dreams (that I didn't even know I was dreaming about)!
JACKFRUIT: the fruit that is the jack of all trades. You can eat this fruit ripe and sweet, which to be honest is not my fave, but where jackfruit really shines is when you get it young and green. At this stage, it's starchy, savoury and is so amazing in that it replicates pulled or shredded meat almost exactly. Except, of course, it's so much better! I swear I was eating these tacos and wondered why in the world would anyone want to eat a chicken when they can have jackfruit!?
TACOS: this Mexican handheld food with endless topping combos is an all-time fave for me. There's an entire day of the week dedicated to tacos called #tacotuesday! So I'm clearly not the only one who get's this excited about tacos. Just as this shirt says, mas tacos por favor.
So there you have it, Easy Vegan Jackfruit Tacos. These tacos are a perfect quick and easy weeknight meal, packed full of spices, with a squeeze of lime on top and maybe a cerveza on the side. Happy taco-ing!
To make Easy Vegan Jackfruit Tacos: First, you are going to need jackfruit. (I know, you're probably shocked). It's important that you find young green jackfruit in brine or in water, and not the sweet ripe kind in syrup. You can pick it up on Amazon, or check out any Asian grocery store.
For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the picture above. This breaks up the tougher core as much as possible and makes for the best shredded texture.
Do NOT discard the core or seeds, they are totally edible and you are just wasting precious jackfruit!
Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softened and begin to brown.
Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about ½ of the liquid is absorbed. About 5 minutes.
Take a potato masher and smash all the jackfruit to get that shredded texture. Pretty cool huh? If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.
To assemble the tacos, warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, with the toppings and a squeeze of lime juice. OR you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce. Omnomnom.
Easy Vegan Jackfruit Tacos
Ingredients
For the jackfruit:
- 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped (see instructions)
- 1 tablespoon light oil (such as canola or vegetable)
- 1 yellow onion , sliced
- 4 cloves garlic , minced
- ½ cup vegetable broth or water
- 1 tablespoon agave
- ½ lime , juiced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
For the tacos:
- 8 taco shells , hard or soft (gluten-free if preferred)
- 1 avocado , sliced
- ¼ red onion , thinly sliced
- ¼ cup cilantro , roughly chopped
- lime wedges
Instructions
To chop the jackfruit:
- For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above in this post. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit!
To make the shredded jackfruit:
- Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softened and begin to brown.
- Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about ½ of the liquid is absorbed. About 5 minutes.
- Now take a potato masher, and smash all the jackfruit up to get that shredded texture. If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.
To assemble the tacos:
- Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. Or you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce.
Video
Nutrition
Bon appetegan!
Sam.
Deborah says
So happy I found this recipe. Now I’m able to enjoy tacos with the family. Such a great flavor, made as is. Another keeper.
Denise says
Has anyone made this in a Instant Pot? I want to make this and sadly don’t have a stove atm. Thank you
KG says
Delicious! Served with quick pickled red onions, shredded cabbage, avocado, cilantro and hot sauce. So so good and super easy to make. Thanks for another winner, Sam!
Carol says
Made these the other night and was so happy with the results. Have been looking at the recipe for a long time and so sorry I waited so long to try. Took the leftovers this AM and some of my leftover pinto beans and made huevos rancheros for breakfast. Will make this again and again. Think it will be yummy in enchiladas and tamales.Going to experiment more with other uses. Thanks Sam for great recipes.
Irene says
Tried these last night and absolutely loved the jackfruit! My partner didn't like it much on tortillas (but he is new to jackfruit), but he thinks it will go well on pizza, so we will try that too! Thanks for the recipe and for the clear picture and instruction on how to cut the jackfruit and mash it, I only prepared jackfruit once before but this way of cutting it makes all the difference!
Stacey says
These are fabulous. Thank you!
Sarah says
This recipe was the bomb and soooo easy to make. I followed it exactly except for doing just one teaspoon of chilli in case it was too spicy but it wasn't so I topped it with a squeeze of vegan Mayo and Franks red hot sauce. Ermagod so tasty and I just heated it up again the next day for lunch and somehow it tastes even better. My meat eater boyfriend loved it! Thanks Sam all your recipes are amazing and healthy!
Anna says
Hi there, just checking what chili powder is here? I'm from New Zealand and here it's ground chilli peppers but I'm never sure in American recipes how to tell when it's ground pepper (hot!) or the other mixed spice thing! Thank you!
Nick says
In the US typically chili powder refers to the red powder that's usually a blend of various types of peppers (from what I understand), basically what you think of when you think Mexican food. Ground pepper generally refers to black peppercorns and I haven't seen the two used interchangeably before here so that should be a good overall ground rule for American recipes!
Jen R says
Having lived abroad, I have made this error! Chili powder in this recipe is the less spicy blend and your version of “chili powder” is effectively what’s sold here as cayenne pepper or ground red pepper. So tread lightly!
b says
Chili powder in North America, is a spice blend use to make chili. It usually contains a type of hot spicy pepper, as well as cumin, coriander, garlic, oregano, cloves and all spice
Dustin says
What an amazing recipe …and it looks soo good & sound too delicious with more easy to make…i really loved your way of cooking…Thanks for sharing….!
Jay says
Sam, you are an absolute genius. I am perusing all kinds of Internet places for years but you are THE BEST and the smartest of them all. All your recipes are great and my favourite. If there are any items readers cannot find in the regular grocery store, they should look in the Asian (Chinese, Thai, Indian). Only I never thought about looking for Jack Fruit there and just assumed that the readers who are using them must live somewherre where it is available. Now, I am so happy I too can make these meals. As soon as possible I will be on my way to buy some. Thank you so much for all your work.
Louise says
I found your recipe after buying a tin of jackfruit (as we like to find new things to eat!) and then looking for a good way to use it! I'm glad we did as it was lovely! I acutally missed that it needed two tins and so like another person who commented I used one tin but did the rest the same. We just added some red and green peppers, a splash of chipotle chilli sauce and topped it with raw sheeps yoghurt. Great flavour and texture and one we will definitely be doing again.
Karen H says
I have never tried jackfruit tacos, but I had a can of jackfruit and made this for lunch. Yum, thank you! I threw in a can of black beans to sub for the other can of jackfruit, for some protein. I kept the spices the same, but honestly I'd add more next time. I like spicy! I omitted the agave and I'm glad I did because the jackfruit has a natural sweetness. Or maybe it's the brine I was tasting? I used Trader Joe's, and another reviewer commented on the briney taste. I still thought it was delicious though, and this is going into my rotation. Again with the black beans, as I think it makes a great taco filling. Too bad no one else in my family will eat this...I'll have to make us all watch the documentaries you recommend!
Kim B. says
Thank you!! I know, based on these ingredients, that I will love this recipe but only had one can of jackfruit. Didn't even think about adding beans but problem solved!!
Susan Maxey Townsend says
made the jackfruit tacos for dinner last night and they were delish! added shredded purple cabbage and thinly sliced red pepper, some guac and a little salsa! tasted better than any taco we've gotten out.
thanks for all the great recipes!!
Sam Turnbull says
Wonderful! You're most welcome, Susan 🙂
Susan Hopkins says
I am brand new to healthy eating. I LOVED THIS RECIPE!! I’m going to double it next time and use half for chili .
Flavor was amazing!!!
Huynh Sang says
interesting.
I am Vietnamese, where I live a lot of jackfruit and I have never enjoyed this jackfruit tacos.
I will try it next time.
thank you
Danielle says
Can you use fresh Jackfruit? I live in Costa Rica, so its available year round. Just ask the farmer for a young one?
Sam Turnbull says
I'm sure you can, I've never had the pleasure of having a fresh jackfruit here in Canada 🙂
Sam Turnbull says
Enjoy!
Shell Bell says
This is such a good recipe! I've tried a whole bunch out but since finding yours about a year ago its my go-to for jackfruit tacos. Its super simple, fast and delicious 🙂
Sam Turnbull says
Aww yay!! SO happy to hear that, Shell 🙂
Kimberly Selchan says
Oh my goodness this is satiating! I like spicy meals so I increased the chili powder, topped with a little red salsa, red onion, cilantro, avocado and jalapeno.
Sam Turnbull says
Wonderful!
Margie says
I am going to use this recipe for tamale filling for our Christmas dinner. Can't wait!,
Silvia H says
Wonderful recipe, I love how simple it was to make, I'm new to plant based eating and your recipes have helped so much, thank you!
Sam Turnbull says
You're most welcome 🙂
Awright says
Instead of vegetable broth, I used a mild chunky pico de gallo salsa at the same measurement. I also used red onion instead of white with the jackfruit mixture. It added a more flavorful taste.
Sam Turnbull says
Sounds great!
Cindy says
Thank you!
Turone says
Good afternoon, i can't find jackfruit in a can, would i be able to use the the fresh jackfruit to make the make the tacos??
Sam Turnbull says
I'm not lucky enough to have access to fresh jackfruit so I have never worked with it. If the jackfruit is young and green (and not ripe) then I imagine it should work just fine 🙂
Cindy Matthews says
Hi, I can't wait to try this and like all recipes, I'll tweek it to suit my taste, but I just have a question about the agave. What does this bring to the party and will it be critical if I leave it out?
Sam Turnbull says
A bit of sweetness. Skip if you prefer
Sheryl says
What would you suggest to make it look more like shredded beef instead of chicken? I didn't eat anything with feathers even when I was a carnivore, and it may sound silly, but I don't think I could eat/enjoy anything that even LOOKED like chicken! 🙂 I know I could caramelize the onions a little more but not sure that would be enough. My mom always used Kitchen Bouquet to make gravy richer and darker, but since I've never used it, I wonder if it would make it too salty? Would dark soy sauce (omitting the agave and salt in the recipe) affect the taste? Can't wait to make this!
Sam Turnbull says
Hi Sheryl, you could try my pulled jackfruit instead which is darker in colour. Keep in mind it's just a fruit, so you don't have to compare it to meat. Enjoy!
ERIN BEDENBAUGH says
This recipe is delicious! But I'm using half the amount of jackfruit called for, changing nothing else, and getting a good 4 servings (8 tacos) out of it. Also, canola oil, unless organic and cold pressed, is terrible for you, as is vegetable oil no matter how it is obtained. People who know this will of course sub a healthier oil, but for people who don't, I hate to see these oils suggested in recipes.
Sam Turnbull says
Glad you enjoyed! Actually, I would say no oil is a health food. Many people omit the oil in these types of recipes by simply doing water or broth sauté.
Wendy says
I had to laugh when you said don't throw out the cores or seeds because I already had! I just opened my first can of jackfruit half an hour ago and "cleaned" it all up as that's what I had seen in a different video! I thought what a sad waste..... It was practically half the can! But now I know to keep it in the future. I'm glad I watched your video! I'm looking very forward to finding out what jackfruit is all about
Sam Turnbull says
Thanks so much Wendy! Yes, it's such a waste, I'm really not sure why other people say to do that! I hope you have fun with jackfruit 🙂
Brenda says
great stuff , but super annoying video
thanks for recipe.
Sam Turnbull says
So don't watch my videos then, easy solution. Glad you enjoyed the recipe 🙂
susan oldenburger says
I love the videos, stop being so mean, I have tried so many of your recipes and they are great, Thankyou Sam
Sam Turnbull says
You're most welcome, Susan. So glad you enjoy my content!
Rebecca says
yaaaas hehe silly haters
erin says
Hi! We're not vegan but trying to cut down on meat consumption! I've been wanting to try jackfruit for awhile and we tried our very first recipe for supper last night! I'm amazed how close the look, color, and texture is to pulled pork!! We loved your recipe but we definitely needed to double the spices for a 30 oz. bag of jackfruit. I would actually triple the spice mix next time! I'm wondering if marinating the jackfruit overnight would also help with the flavour - any ideas? Thanks again and looking forward to more jackfruit recipes!!
Sam Turnbull says
Hi Erin, so happy you enjoyed! I am guessing the jackfruit you purchased isn't in brine like the canned version? If that's correct then that's likely the reason your jackfruit was lacking a little punch. Free free to adjust flavours as needed! 🙂
Linnea Hanson says
We just had this for dinner. The hubby and the four year old adore it, so it looks like it will be one of our regulars. Thanks!
Sam Turnbull says
Haha! Awesome! So happy everyone enjoyed it 🙂
Dan says
Sam - sometimes you are a lifesaver at dinner time! If I've gotten lost in work and suddenly - what's for dinner??? I can always find a recipe of yours that is perfect for - what I might have left in the fridge! Tonight it was - ooops used most of the ingredients yesterday that I needed for what I had originally planned on for dinner tonight, and then saw a can of Jackfruit on my shelf. Jackfruit Tacos anyone! Thanks....
Sam Turnbull says
Aww that's awesome, Dan! So happy my recipes work so well for you 🙂
Molly says
Hiii, this is amazing, you are amazing!!! Just bought your book, can't wait to make the goods! Request! Jackfruit Bao? To go with some Vegan Ramen 🙂 Thanks again for this amazing blog 😀
Sam Turnbull says
Aww thank you so much, Molly! Request noted 🙂 I hope you love the book 🙂
Doreen Karp says
I cannot eat chili or paprika spices so what spices would you suggest using instead.
Sam Turnbull says
You can omit them and add more of the other spices to taste. Enjoy!
Juli says
Thanks for makin my chosen life style easy for me as a new vegan. I like your style and energy
Sam Turnbull says
Thank you so much!
Robyn Newman says
Can I use fresh jack fruit for this recipe? Would I need to change anything if so? Saw some fresh jack fruit at my local grocer and thought I’d try it but most recipes call for canned jack fruit!
Sam Turnbull says
I don't have the pleasure of having access to fresh jackfruit, so I have never worked with it. I imagine that as long it is a young green jackfruit (and not a fully ripe one) the recipe should work just fine. Enjoy!
Eeka says
You say 'don't waste the seeds & core' of the jackfruit - do you have any ideas/recipes for them?
Thank you!
Sam Turnbull says
Hi Eeka, you use the seeds and core in this recipe. Enjoy! 🙂
Nat says
My family loves this meal, thank you! Just wondering if I can prep and then keep in the fridge to reheat later. How long would it last in the fridge do you think?
Thanks
Sam Turnbull says
Hi Nat, absolutely. The jackfruit should keep for 3 - 4 days when kept in an air-tight container in the fridge. Enjoy!
NJ Dromi says
Made these for our end of Sabbath dinner the other night. They were SO DELICIOUS. We’re gonna start a new tradition thanks to you — Shabbat + Tacos = Shabbacos
Sam Turnbull says
Haha! Awesome! Happy Shabbacos!
Ean says
Super tasty! My chili powder was spicier than I anticipated so I added a bit more maple syrup, which I used in place of the agave syrup.
I also did not have a potato masher, so I ended up breaking up the jackfruit with the back of a spatula. The texture was slightly mushier but it worked well enough, just in case anyone else was looking for alternative to the masher!
Sam Turnbull says
Wonderful! So happy you enjoyed it so much, Ean 🙂
Valeen says
Wow! So so good!!! My husband liked it too.
This was my first time with jackfruit, yikes! Thank you so much for the pictures and the YouTube video, you made it so easy! {clapping}
Thank you so much for making cooking fun again 😀
*For anyone nervous to try this meal - We have been meat eaters for 40 years and are jumping into a plant based diet. I promise it's good!
Sam Turnbull says
Haha! Awesome! So happy you enjoyed it so much, Valeen 🙂
Glen W Pollock says
try taking the jackfruit and putting in a food processor rather than using a potato masher. the results are pretty much the same but so much easier;
Karen says
SO yummy! Omnivore hubby went back for seconds, and somehow I still had leftovers for lunch the next day (the flavors had melded even more, win!) Topped it with avocado, tomatoes from our garden, and the sour cream-ish recipe from your book, and added a side of veggie refried beans.
Looking forward to trying your BBQ Jackfruit recipe next. Oh, and those tofu bites you just posted. Om-nom!!
Sam Turnbull says
Woohoo!! So thrilled you are enjoying so many recipes, Karen 🙂
Melissa says
WOWZA! I made this for my kitten Taco’s 1st birthday celebration (this was for the humans, of course! I made her a kitten birthday cake 🙂 lol) I’m vegan and this is my first time cooking with jackfruit and this recipe was an absolute HIT! Thanks so much!
Sam Turnbull says
That's awesome!! So happy you loved it so much, Melissa. Happy birthday kitty 🙂
Rachel says
So easy, so delicious!
Sam Turnbull says
Awesome! Thrilled you enjoyed it!
Laura says
Do you think you could use thawed frozen jackfruit?
Sam Turnbull says
I've never tried it before (I've never seen it for sale where I live), but I am sure it would work similarly. Enjoy!
Laura says
Even though it’s not “young and green”??
Sam Turnbull says
Oh no, in that case it won't be the same. Ripe yellow jackfruit is very sweet and not as stringy. You want young green jackfruit to get the right flavours and texture.
Sarah Prowse says
Yesss! So cooking this tonight. Weirdly woke up with an urge for tacos and had recently made "aromatic crispy jackfruit pancakes" (amazing btw, am one by one converting the carnivores!). Gpogled "vegan tacos" and here you are again! I love your recipes and blog. Keep on spreading the food love!
Sam Turnbull says
Thank you so much, Sarah! Enjoy 🙂
Leanne says
My first time trying jack fruit and I loved it in this recipe. I'll be making this again and trying your jack fruit tacos too. Thank you for this great, easy recipe!
Sam Turnbull says
You're most welcome, Leanne! So happy you enjoyed it 🙂
Katie says
Do you think I could do this in a crockpot? Would anything change?
Sam Turnbull says
I don't have a crockpot, so I am unsure, but it seems like it would work to me!
Juliann says
I scored jackfruit at our local Trader Joe’s. Their jackfruit is canned in brine, so I sought a way to reduce the vinegary taste. I rinsed and rinsed the jackfruit and even let it soak in wate for a little while - all to no avail. Even with your wonderful recipe, we still taste the briny flavor. Do you have any suggestions to reduce the briny flavor that is turning my husband against jackfruit? I suppose we can use a different brand, but the Trader Joe’s is so easy to find. (Wow, I sound like a whiner.)
Sam Turnbull says
Hi Juliann, that's too bad! The jackfruit I get is also in brine but it is a different brand and I can't say the taste bothers me. I would try adding a teaspoon or two of brown sugar to help cut the brininess. Hope that helps!
Nicole says
I made this last night for a family get together and it was amazing! I did add some salsa as it cooked. I think next time I'll spread it on a baking pan and broil it for a bit after it cooks. Looking forward to making it again!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Nicole 🙂
Jillian says
These were great!!! Super easy for a weeknight meal for a mom who doesn’t have a lot of time to cook in the evenings. Served them as pictured with corn tortillas and added some salsa to top them off. Thanks!
Sam Turnbull says
You're most welcome! So happy you enjoyed them, Jillian 🙂
Jessica says
YAAAAASSS. yum. Simple and delicious. Nature is so cool.
Used maple syrup instead of agave for those wondering and it turned out delicious with corn tortillas.
Sam Turnbull says
Amazing! Love it 😀
Kat says
Holy cow!!!! These were AMAZING. Hands down the best vegan meal I have ever made. I topped mine with tomato, bell pepper, onion, and homemade taco sauce. Wish I could share a picture. I love your recipes so much, thank you!
Sam Turnbull says
Woohoo!!!! So happy to hear that. You're most welcome, Kat. 😀
Colette says
What would estimate the volume of jackfruit to be? I bought a big bag of jackfruit in water (and have never used the canned version), and I am trying to gauge how many cups of actual Jackfruit are in the 20 oz cans.
Sam Turnbull says
I'd say roughly 2 cups per 20 oz can. Enjoy!
Amy Coleman Winkler says
I made these last night and yum! My husband who isn't vegan enjoyed them as well. Great texture and flavor. I topped mine with corn, guac, and cilantro.
Sam Turnbull says
Yay! So happy you enjoyed them!
Sam Turnbull says
Wow that's amazing! So happy you and your husband love my recipes so much, Nancy 🙂 Hmmm... not sure what's happening with the print button for you. I just tested it and it works well for me. Could you perhaps email a screenshot of what's going on for you and let me know what device you are using (mac, iphone, ipad, pc, etc.) and the browser (safari, chrome). sam@itdoesnttastelikechicken.com
Melissa says
Eating this right now, and I'm in love!! It is absolutely delicious!! Thanks for the great recipe 🙂
Sam Turnbull says
Woohoo! You're very welcome, Melissa. Thrilled you enjoy it.
Sporty says
Absolutely delicious!! Even my omnivore hubby loved them
Sam Turnbull says
Woohoo! Love it 😀
Alexandra Ogden says
Really delicious! I topped it with pico de gallo, and it was fantastic. I did have to simmer my jackfruit longer than 5 minutes (maybe 20ish) though in order to get it to shred nicely. Thanks for the inspo!
Sam Turnbull says
So happy you loved it, Alexandra! Hmm... maybe different brands are a little tougher? Glad you enjoyed!
Gina Caracci says
Sounds great! If I cant find agave, what can I use instead?
Your recipes are amazing Sam!! TY!
Sam Turnbull says
Thank you so much Gina! Maple syrup or corn syrup will work. Enjoy!
Matthew Wood says
Looks wonderful! I make a very similar preparation, but I add a bit of chipotle chili. Not so much that it is face scorchingly hot, but enough that you get that smoky spicy flavor that is unique to chipotle. The photos are quite appetizing! Nice work!
Sam Turnbull says
Thanks so much, Matthew! Chipotles are awesome and would make a great addition!
Sara says
Thank you for this recipe, my family loved it! It really was amazing!
My avocados weren't ripe so we had diced tomatoes and cucumbers, shredded lettuce and salsa. Thanks again!
PS I'm really impressed with all your recipes!
Sam Turnbull says
Thank you so much, Sara! So happy you are enjoying all my recipes so much. 😀