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Jackfruit Tacos: The Vegan Option For Taco Tuesday

Dewey and I have been trying to eat less meat and instead focus on plant based meals. It can be great for your body, and definitely helps reduce your environmental impact. But just because a meal doesn’t contain any meat, doesn’t mean it has to be bland and boring. We’re able to still have some of our favorite dishes, simply by substituting the meat (like with these tacos). Zach, our resident chef, replaces the meat with jackfruit to give you the same meaty texture, but in a totally vegan dish! Take it away Zach.


Vegan and plant based diets have become more popular recently, and along with it, a boom in plant based recipes. It used to be that if you were trying to go meatless, your only option was to eat a salads or a veggie patty (not bad, but not always the most satisfying). Now, there are lots of vegetarian and vegan recipes that are hearty, filling, and delicious. I was recently making a Taco Tuesday dinner for some friends and needed an vegan option as well. I made these jackfruit tacos and everyone (even the meat eaters) went crazy for them! Jackfruit, which is a large yellow fruit native to India and Southeast Asia, has a meaty-ish texture and pulls apart resembling a pulled chicken or pork. It’s so good, you’ll barely even know the difference between this and meat!

Ingredients (serves about 4)

  • 2x 14 oz cans of jackfruit in water

    (Make sure it’s in water and not in syrup. We’re going for savory here!)

  • 28 oz tomato puree

  • 4 tbsp chili powder

  • 2 tbsp garlic powder

  • 1 tbsp cumin

  • 1 tsp cayenne (more if you like it spicy)

  • 1 tsp paprika

  • 2 tbsp white vinegar

  • Salt to taste

  • 12 Corn tortillas

  • garnisheS TO TASTE:

    • 1 cup shaved red cabbage

    • 1 bunch of cilantro

    • Avocado

    • Salsa

    • Lime



  • Rinse and drain the canned jackfruit.
  • In a large saucepan, bring tomato sauce to a simmer on low-medium heat. Add jackfruit, vinegar and spices. Cover and simmer for about 20 minutes, stirring occasionally.
  • Using either two forks or a fork and tongs, pull apart jackfruit. (At this point it should be tender enough to pull easily.)
  • Cover and simmer for another 20 minutes. Remove from heat and allow to cool for 10-15 minutes.
  • Toast the tortillas and assemble tacos with pulled jackfruit, cabbage, cilantro, salsas, avocado, and lime.
  • Enjoy your meatless meal!

Let us know if you have any questions about the recipe in the comments below.

    1. Absolutely. I’m loving incorporating more vegetarian and Vegan meals into my diet! -B

  1. I’ve eaten jackfruit in restaurants but this encouraged me to try it at home – this was an easy and delicious recipe!

    1. I love how easy it is. Thanks for your comment. -B

      1. I thought this recipe was super easy and tasty. We wanted a dining out experience, but in the Covid19 lockdown that wasn’t gonna happen. As luck would have it, I had all the ingredients to make this. Paired with a kombucha cocktail, we had a delightful dining in experience. Vegan for the win. Thanks for the recipe.