Jackfruit Tacos

Servings 4 Servings


  • Large skillet
  • Spatula
  • Blender
  • Measuring cups/spoons
  • Mason jar
  • Can opener if needed
  • Cutting board
  • Knife
  • Large bowl


Salsa Ingredients

  • 1 tsp Olive oil
  • 3 Tomatoes medium
  • 1 Jalapeño pepper
  • 1 Tbsp Fresh lime juice
  • 1 tsp Salt

Taco Ingredients

  • 3 20oz cans Young green jackfruit in water drained, rinsed, and squeezed dry
  • 3/4 C Neutral cooking oil such as grapeseed, plus more as needed
  • 5 Tbsp Fresh orange juice divided
  • 2 Tbsp Ground cumin
  • 1 Tbsp Dried oregano
  • 2.5 tsp Kosher salt plus more to taste
  • 1 tsp Black pepper
  • 1/2 tsp Crushed red pepper
  • 10 Tortillas 4-6 inches, warmed
  • Optional toppings Spinach or other greens, pico de gallo, fresh cilantro, lemon/lime wedges, avocado slices. 


Salsa Directions

  • Heat a large skillet over medium-high heat. Add a drizzle (1 teaspoon) of olive oil to the pan. Add tomatoes and jalapeño, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool for 20 minutes. 
  • Blend charred vegetables, and all remaining salsa ingredients together to desired consistency. 

Taco Directions

  • Remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 2 ½ tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine. 
  • Heat a large skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste. 
  • Place about 1/4 cup jackfruit mixture on each tortilla. Top with a drizzle of salsa, and any additional desired toppings. 


Recipe adapted from Food and Wine