Shredded Jackfruit Tacos (Easy & Vegan)

by Monique

Shredded Jackfruit Tacos are the perfect substitute for traditional chicken tacos. Perfectly seasoned and done in less than 30 minutes, Taco Tuesday just got a major upgrade!

Finished tacos with sour cream, tomatoes and cilantro on top.

Shredded Jackfruit Tacos are a winner in my house. No joke, you know a dinner is good when it’s husband and picky eater approved. Granted my picky eater wanted her tacos fried but hey I’ll take my small victory!

Perfectly seasoned jackfruit paired with warm corn tortillas topped with all your favorite fixings is a match made in taco heaven. This savory weeknight favorite is so tasty and easy to make, the entire family will love this recipe.

You would honestly never guess these tacos are made with a fruit and are the perfect meal to feed any skeptical meat eaters. Vegan, healthy and done in less than 30 minutes, I’ll take tacos every night for dinner please and thank you.

Ingredient Notes:

  • Jackfruit – Make sure to use canned young green jackfruit in water or brine. Make sure not to buy the ripe jackfruit that comes in syrup as that is very sweet.
  • Onions – I think yellow onion works best for this recipe although white would work well.
  • Garlic – I always use fresh garlic and either finely mince or use my garlic press. If you don’t have fresh on hand you can use ½ tsp. garlic powder.
  • Spices – I generally go for individual spices over spice packets like taco seasoning. However, if that is all you have on hand I would recommend using 1 tbsp. to start and go from there.
  • Tomato Paste – If you don’t use this often get the kind that comes in the tube as it lasts longer in the fridge.
  • Fixings – Feel free to mix it up and add whatever taco toppings you love. These are also great on flour tortillas as well!
Labeled ingredients for jackfruit tacos.

How To Make:

First prepare your jackfruit. Rinse and pat dry. This will help to remove any brine or salty flavor. Now shred into thin strips. You can do so with your hands or two forks. The seeds and core are edible as well so you can leave those in or take them out if you prefer.

You can also add your jackfruit to a food processor and pulse for an easier shredding process. Just make sure not to over process your mixture. This is my favorite method as it is much quicker! Keep in mind it won’t have the exact same meaty texture as shredding by hand or with a fork.

Shredded jackfruit in food processor.

Next, chop your onions and mince your garlic.

To a skillet over medium high heat add your olive oil. Once hot, add your garlic and onions and cook until fragrant and soft. About 2-3 minutes.

Garlic and onion cooked in sauté pan.

Add your shredded jackfruit and stir until well incorporated together. Next, add the rest of your ingredients. Add your chili powder, paprika, cumin, salt, pepper, tomato paste and water.

Stir until the jackfruit is evenly coated in the seasonings and everything is well incorporated together.

Seasoned jackfruit in sauté pan.

Allow the jackfruit to simmer on low heat for about 10 minutes. This will allow all the flavors to absorb and come together.

You will want the mixture to still be slightly wet not dry. If you need to add more water while simmering feel free to do so. I would recommend doing adding very small amounts at a time.

Finished jackfruit cooked and seasoned in sauté pan.

Serve on a warm tortilla with your favorite taco fixings. I like to load mine up with everything from salsa, avocado or guacamole, lettuce, tomato, cilantro and onion.

Enjoy!

Over head, finished tacos garnished with sour cream, cilantro and tomatoes.

Tips For Success:

  • Take the time to prepare your jackfruit properly. Make sure to wash off the brine as you don’t want to start with overly salty jackfruit. Also, shred the jackfruit into thin strips. Some parts will shred easily. The core will not and you may need to use a fork. If you decide to use the food processor method make sure to slowly use the pulse function. Do not over pulse, it will only take a few pulses to shred the jackfruit.
  • Allow the mixture to simmer. It’s tempting to skip this step and just get to eating. You can, but the flavors merry together as it’s simmering and I think it’s a lot tastier!
  • Toppings make it your own. There are endless topping combinations with tacos. Make it your own with your favorite toppings. I love these on flour or corn tortillas and I switch up the toppings all the time. Some example of tasty toppings would be: guacamole, salsa, avocado, onion, lettuce, tomato, cilantro and sour cream.
Can I Make These Oil-Free?

Yes! If you prefer to keep this recipe oil-free simply use vegetable broth or water in place of the oil. You may need to add a bit more to keep it from sticking to the pan. I recommend adding a couple tablespoons at a time as needed.

How To Store?

Store in an airtight container in the refrigerator for up to 5 days. You can also freeze the jackfruit taco filling. Simply store in an airtight container and freeze for up to a month.

Close up, finished tacos.

Looking For A Taco Side Dish?

Give my Cilantro Lime Cauliflower Rice a try. It’s made with less than 10 ingredient in 20 minute. Definitely a winner side dish!

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Finished tacos with sour cream, tomatoes and cilantro on top.

Shredded Jackfruit Tacos

Shredded Jackfruit Tacos are the perfect substitute for traditional chicken tacos. Perfectly seasoned and done in less than 30 minutes, Taco Tuesday just got a major upgrade!
Prep Time 10 mins
Total Time 25 mins
Course Entree
Cuisine Mexican-Inspired, Vegan
Servings 8 tacos

Ingredients
 

  • 2 14-oz cans young green jackfruit (drained and rinsed)
  • ½ small yellow onion diced
  • ½ tbsp. tomato paste
  • 2 garlic cloves minced
  • 2 tbsp. olive oil
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup water

For Serving

  • corn or flour tortillas
  • taco fixings (i.e. salsa, guacamole, lettuce, tomato)

Instructions
 

  • Drain and rinse your jackfruit. Shred with your hands or a fork. You can also add to a food processor and pulse for an easier hands off process. Just make sure not to over process as it can turn to mush quickly. The seeds and core are edible as well so you can leave those in or take them out if you prefer.
  • Dice your onion and mince your garlic. Heat a skillet over medium heat and add your olive oil.
  • Once hot add your garlic and onion and cook until soft and fragrant for about 2-3 minutes.
  • Now add your jackfruit and stir to incorporate together with the onion and garlic mixture.
  • Add your shredded jackfruit and stir until well incorporated together. Next, add the rest of your ingredients. Add your chili powder, paprika, cumin, salt, pepper, tomato paste and water.
  • Stir until the jackfruit is evenly coated in the seasonings and everything is well incorporated together.
  • Allow the jackfruit to simmer on low heat for about 10 minutes. This will allow all the flavors to absorb and come together.
  • You will want the mixture to still be slightly wet not dry. If you need to add more water while simmering feel free to do so. I would recommend doing adding very small amounts at a time.
  • Serve on a warm tortilla with your favorite taco fixings.
  • Enjoy!

Notes

  • Make sure to rinse your jackfruit as this will help to remove any brine flavor. 
  • If you use the food processor to shred your jackfruit make sure to slowly use the pulse function. The process will happen pretty quickly and you will want to avoid overprocessing. 

Nutrition

Calories: 134kcalCarbohydrates: 26gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 160mgPotassium: 144mgFiber: 2gSugar: 1gVitamin A: 399IUVitamin C: 2mgCalcium: 54mgIron: 1mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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