Jackfruit Tacos

I love that these jackfruit tacos come together in just 25 minutes with simple ingredients like jackfruit, taco seasoning, and roasted salsa. They’re hearty, flavorful, and perfect for taco night. If you’ve got a can of jackfruit in your pantry, this one’s worth bookmarking.

You can’t go wrong with jackfruit! It’s not something you see in every kitchen, but I always keep a can in my pantry because of its versatility and deliciously sweet flavor. My kids love it too (huge win!), especially when I make this Jackfruit smoothie. Yum!

You’ll probably start grabbing jackfruit more often after trying these super easy tacos loaded with soft avocado, crisp onions, spicy jalapeños, and creamy vegan sour cream. My friends are huge fans now and always ask me to make a batch whenever Taco Tuesday rolls around.

🥘 Ingredients

You only need a few simple ingredients to make my jackfruit taco recipe, and they’re probably already in your kitchen. Here is what I used:

Veggies: I use red onion to add a little bite and sweetness when sautéed. You can always swap for yellow or white onions if that is what you have.

Jackfruit: This is the star here, giving the tacos a tender and shredded texture that is so delicious.

Seasoning: I use this homemade taco seasoning and some high quality sea salt for this recipe.

Roasted salsa: I love how it adds that smoky and savory boost in the taco filling.

Tortillas and toppings: I warm up tortillas and let everyone pick their favorite toppings to make it fun and customizable. Corn or flour tortillas both work great.

🔪 How To Make

Once you get the hang of it, you’ll probably end up making these pulled jackfruit tacos every week like I do. They’re that easy and that good. Here’s how I throw them together:

Sauté: I toss the chopped onion and jackfruit into a skillet over medium heat and let them cook until the onion is soft and the jackfruit is lightly browned.

Mix in the seasoning: I stir in the taco seasoning and a pinch of salt, then let everything cook a little longer.

Add the salsa: I pour in the roasted salsa and stir it all together, letting it cook down until it thickens up and gets that sticky texture I want.

Fill the tacos: I take the skillet off the heat, grab warm tortillas, and start filling them with the jackfruit mixture.

Serve: I top each taco with whatever we have on hand, usually tomatoes, red onion, jalapeños, and refried beans, then serve them up while they’re still warm.

📖 Variations

I’ve played around with all of these variations more than a few times, and honestly, they all turn out great. It just depends on what I’ve got in the fridge and what mood we’re in. No wrong way to taco, right?

BBQ flavor: Instead of taco seasoning and salsa, I use my favorite vegan barbecue sauce. It gives the jackfruit a sweet and tangy flavor that we all love in my house.

Breakfast Tacos: I use the jackfruit filling in breakfast tacos with scrambled tofu, avocado, and salsa. It’s a great way to change things up in the morning.

Asian-Inspired Tacos: I use soy sauce, garlic, and a little ginger instead of taco seasoning, then top with shredded cabbage and sesame seeds.

🍽 Serving Suggestions

Jackfruit tacos are good enough to serve as a meal, but if you want to turn your tacos into family-style spread, I’ve got some super simple dishes to pair with them.

Side dishes: One of my favorite sides to pair with any Mexican dish are these versatile corn fries that can be prepared 4-ways. Another great addition to the table is this gluten-free healthy taco dip packed with nutritious flavor.

Soups: If I’m making a bigger spread, I love starting with a warm bowl of black bean soup. And my bestie always requests my vegan tortilla soup, so that one ends up on the table more often than not.

🧊 Storage Directions

Refrigeration: I like to make the jackfruit filling ahead of time and keep it in an airtight container in the fridge. It stays fresh for up to 5 days, which makes weeknight dinners so much easier.

Freezing: You can freeze the cooked jackfruit filling too. Just let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: I always reheat the jackfruit in a skillet over medium heat.

❓Recipe FAQs