I’ve always thought jackfruit was a bit tricky to cook with. I would cook the young jackfruit triangles without breaking them up first. I tossed the jackfruit and seasonings right into the pan thinking it would turn into “shredded jackfruit” (maybe you’ve tried this too).
But I was wrong! It was hard to break up and stuck to the bottom of the pan.
Talk about a recipe fail!
Fortunately, I found a solution making these jackfruit tacos a RECIPE WIN!
How to prepare jackfruit for the best texture
Now it’s my favorite way to prepare jackfruit!
Jackfruit can be purchased 2 ways: fresh and canned
Canned young green jackfruit in brine or water (not syrup!) is what you will need for this recipe. Young green jackfruit has a neutral flavor that works well in savory dishes. It’s the perfect meatless alternative for these vegan tacos.
What kind of tortillas can I use?
Any kind of tortilla will work for jackfruit tacos.
I went with corn tortilla sliders for an American-style vegan street taco. Their smaller size makes them perfect for these grab-able tacos.
Feel free to use yellow corn, white corn, flour, or even homemade tortillas.
The choice is yours!
Jackfruit taco toppings and additions
Top your vegan tacos with diced onion and fresh cilantro for an authentic-style street taco.
Or, try one of these options:
- refried beans
- black beans
- Spanish rice
- jalapeno peppers
- sliced avocado
- freshly squeezed lime juice
- tomatillo sauce
The options are practically endless!
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Jackfruit Filling Assemble the tacos Enjoy!
Yield: 8 taco sliders
Serving Size: 2 taco sliders
Amount Per Serving: Calories: 172
Assemble the tacos