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Jackfruit Tacos

Jackfruit tacos are easy to make and perfect for any night of the week. Made with onions, garlic, spices and shredded jackfruit and topped with you favorite taco toppings.
Prep Time10 mins
Cook Time20 mins
Course: dinner
Cuisine: Vegan
Keyword: tacos
Servings: 6
Author: Shelly Hughes



  • 2 20 oz Young Jackfruit in water or brine from a can. (not in syrup)
  • 1 cup onion, diced (one onion)
  • 3-4 garlic cloves, minced
  • 1 cup red bell bepper, small dice 1 bell pepper
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 1 jalapeno (optional) optional
  • 1-2 tbsp tamari (or soy sauce, coconut aminos) optional


  • Prepping the Jackfruit (By hand with a knife or using food processor)
    Start by draining and rinsing the jackfruit from the can. You can either shred the jackfruit by hand and pull the jackfruit apart into shredded pieces. You can also use a knife to shred the small pieces.
    If you using a food processor, drain the can and add one can at a time to the food processor and pulse 6 to 10 times until shredded. Don't over blend or the jackfruit will become mushy. Remove the shredded jackfruit and add to a bowl and repeat with the second can of jack fruit. Once shredded remove from the food processor and add back to the bowl of shredded jackfruit.
  • To a medium hot sauté pan add in the diced onion and bell peppers with couple tables spoons of water and sauté for 5-6 minutes. Add in the garlic and saute for 1 minute. Add in the spices and the jalapeño (optional) and stir and sauté for about 1 minute. Add in small amount of water if the ingredients begin to stick.
    Add in the shredded jack fruit, tamari and 1 cup of water and combine. Cover and stir frequently for about 20 minutes. Taste to see if you need any additional seasoning or additional tamari. Remove from heat and prepare your tacos.
  • Refrigertate leftovers and good for 5-6 days in the refrigerator.
  • Make your tacos:
    Warm your corn taco shells and add in you shredded jackfruit filling and topped with your favorite toppings
    My favorite way to serve the taco on warm corn tortilla shells with jackfruit topped with a squeeze of fresh lime juice, cilantro and slice of avocado.
    Refrigerate any remaining jackfruit taco filling in the refrigerator 5-6 day. You can also make this in advance as part of meal prepping. You can reheat the jackfruit taco filling in a sauce pan and make tacos or taco bowls with rice during the week for a quick meal.


Topping for the tacos.
  • Corn tortillas warmed
  • Fresh lime juice
  • Cilanto
  • Avocado slices