Vegan street tacos are an easy 30-minute weeknight dinner! They’re filled with shredded jackfruit seasoned to perfection, and topped with diced onion and fresh cilantro. So go meatless this taco Tuesday!
If you love tacos your going to love these vegan street tacos.
The inspiration for this recipe came from my jackfruit tamales which are always a huge hit around the holidays.
In that recipe, I shredded the jackfruit using a food processor then seasoned and cooked it.
The results were delicious!
And I knew I had to use the same method to shred the jackfruit for these vegan tacos. It makes this easy dish quickly come together.
So, when you're in the mood for Mexican food these vegan street tacos won't disappoint.
These vegan tacos are made with simple easy-to-find ingredients.
Corn tortillas – Use small slider-sized corn tortillas sliders for authentic street tacos. You can also make your own small flour tortillas or use store-bought small flour tortillas.
Jackfruit – Canned jackfruit in brine or water is used for the taco filling. I prefer Trader Joe's brand, but you can use any brand you have available.
Taco Seasonings – Chili powder onion powder, paprika, Garlic powder, dried oregano, and cumin gives the vegan taco meat its authentic Mexican flavor.
Salt – I use Himalayan pink salt, but any salt you have on hand will work.
Toppings – Onion and cilantro are the toppings typically served on Mexican street tacos. You can use any of your favorite toppings or choose from some of the suggestions below.
These vegan street tacos are so easy to make. Just follow the simple steps below.
Detailed instructions are in the recipe card below.
- Shred the jackfruit: Using a food processor, pulse the jackfruit a few times until it is roughly shredded like above.
- Add the seasonings: Transfer the shredded jackfruit to a baking sheet lined with parchment paper. Sprinkle the seasonings over the jackfruit and mix them in. Spread the jackfruit out across the pan in a single layer to evenly cook it.
- Cook the jackfruit: Bake it at 375ºF for 20-30 minutes or until the texture is to your liking. Periodically remove the tray from the oven and stir the jackfruit around to keep the top from drying out too much on top.
- Assemble the tacos: Place the filling in warm corn tortillas and top with diced white onion and cilantro.
Top your tacos with diced onion and fresh cilantro for authentic-style vegan street tacos.
Or, switch it up and serve them as a taco bar with any of these options:
- taco sauce
- vegan sour cream
- refried beans
- black beans
- diced red onion
- jalapeno peppers
- sliced avocado
- fresh lime wedges
- tomatillo sauce
- hot sauce
Or use any other taco ingredients you have on hand.
Or switch it up next taco Tuesday and enjoy a bowl of vegan taco soup.
Frequently Asked Questions
Canned young green jackfruit in brine or water (not syrup!) is the best to use. It has a neutral flavor that works well in savory dishes. It's the perfect meatless alternative for these vegan street tacos.
Fresh jackfruit is not a good choice for these tacos. The center fruit has a sweet “juicy fruit” smell and taste, so it is best enjoyed as a raw fruit.
Street tacos are a Mexican dish typically served by street vendors or in restaurants. They are usually made using 2 smaller corn tortillas filled with meat and topped with diced onion and cilantro. The use of 2 tortillas is to prevent breaking since corn tortillas are more fragile.
Sure! Feel free to add 1 can of beans to the jackfruit taco meat. You can use chickpeas, pinto beans, or white beans. Simply pulse them in the food processor a few times to break them up. Then, add them to the baking sheet with the jackfruit and mix with the seasonings. Add more seasonings if needed.
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- 16 slider-sized corn tortillas
- 2 (20-ounce) cans of young green jackfruit in brine or water
- 1 and ½ Tablespoons chili powder blend
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1 and ¾ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Himalayan pink salt to taste, I use about 1 teaspoon
- Optional: 1-2 Tablespoon nutritional yeast
- Diced white onion
- Fresh cilantro
- Jalapeño slices
Shred the Jackfruit
- Drain and rinse the canned jackfruit, then pat it dry.
- To shred the jackfruit, pulse it in a food processor. If you have a smaller processor, you may need to do this in a few batches. It should look like this after processing.
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- Spread the shredded jackfruit out on the parchment-lined baking sheet. Sprinkle the seasonings over the jackfruit and mix them together.
- Bake for 20-30 minutes at 375ºF. After about 15 minutes give the jackfruit a stir. Bake for another 5-10 minutes or until the jackfruit texture is to your liking. Stir again as needed.
See notes below for stovetop instructions.
Assemble the tacos
- Add a few spoonfuls of jackfruit to a warmed corn tortilla.
- Top with diced onion, fresh cilantro, lime juice, or any other toppings you’d like.
Stovetop Instructions: The jackfruit can also be made in a pan on the stovetop. Add about 1-2 Tablespoons of neutral cooking oil to the pan.
Then add in the shredded jackfruit and seasonings and mix them together. Allow the jackfruit and seasonings to marinate together for about 5 minutes. The moisture in the jackfruit will help absorb the flavors.
Now, cook the jackfruit over medium heat for about 15-20 minutes to create a drier texture. Taste and adjust seasonings if needed.
Cutting the jackfruit: If you don't have a food processor, you can use kitchen shears or a knife to cut the jackfruit.
To store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also make the jackfruit ahead of time and simply reheat it in the oven at 325ºF for 3-5 minutes or until heated through.
For added protein: Add 1 can of beans to the jackfruit meat. You can use chickpeas, pinto beans, or white beans. You can pulse them in the food processor a few times to break them up. Then, add them to the baking sheet with the jackfruit and mix with the seasonings. Add more seasonings if needed.
Nutrition Information:Yield: 10 Serving Size: 2
Amount Per Serving: Calories: 139Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gSodium: 53mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 5g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**