Name: Vegan Jackfruit Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup chicken-less broth (or equivalent vegan chicken-flavored bouillon with water); 1/2 cup orange juice; 2 Tablespoons lime juice; 1/4 cup minced onion; 2 garlic cloves, minced; 1-2 Tablespoons diced jalapeño pepper (optional, depending on tastes); 2 teaspoons ground cumin; 1 teaspoon Mexican oregano; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 can (20 oz) canned young green jackfruit, in brine or water; 1 Tablespoon avocado oil; 6-8 corn tortillas (5 to 6-inches); Cilantro; Avocado, sliced; Tomato, chopped; Onion, diced; Cilantro Lime Crema (cashew and tofu-free) or Cashew Sour Cream (see Portobello Fajitas recipe)

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Spice up taco night with these pulled vegan jackfruit tacos! Tender jackfruit is marinated in a savory, citrus-kissed seasoning and cooked up in just 15 minutes for a delicious plant-based taco filling inspired by the Mexican flavors of traditional carnitas and asada – but without the meat!

Why You'll Love Jackfruit Tacos

Healthy Meat Alternative: Jackfruit resembles pulled pork or chicken and absorbs whatever flavor you throw at it, resulting in a tender plant-based meat substitute that is gluten-free, soy-free, and suitable for a whole foods plant based lifestyle (WFPB).
Weight-loss Friendly: You don’t need to feel guilty about indulging in these delicious vegan tacos. Jackfruit contains only 40 calories per 85 gram serving, which keeps these delicious tacos low-calorie to support weight loss goals.
Meal Prep Friendly: The cooked jackfruit keeps well in the fridge for a week and reheats quickly, making it useful to make a large batch for healthy plant based tacos in just minutes throughout the week.
Customizable: As with all tacos, you can add any toppings you like. I love adding creamy avocado and a homemade Cilantro Lime Crema. You can also skip the tortillas and use the jackfruit taco filling for a burrito bowl with beans and rice or on a taco salad with loads of veggies and fresh greens.

Ingredients and Substitutions

Canned jackfruit. Use canned jackfruit in water or brine, not syrup.
Chicken-less broth or equivalent not-chicken bouillon. Can be substituted with any vegetable broth.
Fresh onion
Fresh garlic
Spices including cumin, chili powder, Mexican oregano, smoked paprika, salt, and pepper.
Orange juice
Lime juice
Tortillas of choice. I prefer corn to keep it gluten-free.
Taco fixings, such as onion, cilantro, tomatoes, avocado, etc.

How to Make Pulled Jackfruit Tacos

Step One – Make the marinade

In a shallow marinating dish with a lid, whisk together the chicken-less broth, orange juice, lime juice, minced onion, minced garlic, and spices. Set aside.

Step Two – Shred and rinse the canned jackfruit

Tear the jackfruit chunks apart into smaller pieces, that resemble shredded meat. Some canned jackfruit is less tender than others, so you may need to chop it with a knife or cut it up with kitchen scissors. Rinse the shredded jackfruit thoroughly. It helps to squeeze handfuls of it over a colander while rinsing to remove as much brine as possible.

Step Three – Marinate the jackfruit

Using a clean towel, press out excess water from the jackfruit. This will help it absorb more flavor from the marinade. Add the jackfruit shreds to the marinating dish, mix to combine, and cover. Marinade for at least one hour, but preferably longer. I often leave it for eight hours.

Step Four – Cook the jackfruit

Drain the jackfruit from the marinade, but keep the marinade! Add the jackfruit and 1/2 cup of the marinade to a large non-stick skillet over medium heat. Stir occasionally and cook for 10-15 minutes, or until most of the liquid has evaporated. If it is starting to stick, reduce the heat and add 1/4 cup more marinade. Once most of the liquid has evaporated, add one tablespoon of avocado oil, and cook for another 5 minutes, or until the jackfruit is slightly browned, (skip this for an oil-free adaptation).

Step Five – Prepare taco additions

While the jackfruit is cooking, it is a good time to chop taco toppings, such as onion, cilantro, tomatoes, and avocado. You may also have time to prepare the Cilantro Lime Crema, if using.

Step Six – Assemble jackfruit tacos

Heat tortillas and layer tacos with the pulled jackfruit and desired toppings. Enjoy immediately!

Equipment Needed

Storage and Reheating Tips

Storage: This is a great recipe for plant based meal prep! The cooked jackfruit can be stored in a sealed container in the fridge for a week or in the freezer for up to three months. If using this recipe in meal-prep, chop the taco toppings and store separately in the fridge.

Reheating: Reheat in the microwave or on the stovetop in just minutes for quick vegan tacos all week long! If frozen, thaw in the fridge overnight, or using the microwave defrost setting.

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Serving Suggestions

The pulled jackfruit taco filling is not just great for tacos. Mix it up and use it in burrito bowls, taco salads, or in enchiladas. I’ve added it to my plant based Sweet Potato Enchiladas, and it was so so good! Next on my list is trying it on nachos with my plant-based queso sauce!

Try this jackfruit recipe in a meal-prep for burrito bowls by dividing up the jackfruit into separate meal-prep containers with rice, black beans, corn, and salsa for simple and healthy lunches or dinner that reheat in minutes.

Love tacos? Try these recipes next:

These jackfruit carnitas style tacos are a perfect example of how easy and delicious plant-based Mexican food can be. Whether you’re looking for a meatless Monday recipe, a new healthy dinner idea, or a simple way to cook jackfruit, this plant based taco checks all the boxes for bold flavor, meaty texture, and ease.

I hope you enjoy making this jackfruit recipe! If you give it a try, please leave me a comment below and follow @RootyFruityVegan on social media to support this blog, I really appreciate it!