Jackfruit Tacos


All hail tacos! Jackfruit is a great ingredient for vegans. When they are young, the jackfruit has little to no flavor and takes on the flavor of the spices that you put around them. Plus, jackfruit shreds easily and has a finished texture that is like pulled pork or shredded chicken. Be sure to start your Avocado Crema in advance because your cashews need to soak overnight. 

What is Jackfruit?

The jackfruit, also known as jack tree, is the largest fruit tree in the world. The fruit has a spiky outer skin and is greenish or yellow in color. It has a distinctive sweet flavor that lends itself to a wide variety of dishes. I like it because it makes a great a meat substitute due to its texture, which is comparable to shredded meat.

Jackfruit not only tastes delicious, but it provides a moderate dose of vitamins as well. It contains vitamin A, C, riboflavin, magnesium, potassium, copper, and manganese. Uniquely for a fruit, jackfruit contains 3 grams of protein per serving. It is also low on the glycemic index, so it does not pose a risk of blood sugar spikes the way many fruits do.

Ready to try it?

While it is uncommon to find fresh jackfruit in grocery stores in the U.S., it is available canned or in pouches. So you can try these Jackfruit Tacos any time of year, no matter where you live!

Make it a Meal

Complete this Mexican meal with these Stuffed Sweet Potato Skins.


Jackfruit Tacos

Prep Time: Cook Time:
Yield:4 servings


For the Tacos

gluten free tortillas

2 pouches or cans of jackfruit, unseasoned

1 tablespoon extra-virgin olive oil

1/4 white onion, finely diced

Lime wedges for serving

For the Spice Mix

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/3 teaspoon oregano

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon cumin

2 teaspoons sea salt

2 teaspoons chili powder

For the Avocado Crema

1/2 cup raw unsalted cashews, covered with water, and soaked for 2– 24 hours

1 avocado

2 teaspoons apple cider vinegar

1/4 teaspoon sea salt

1/2 cup water

For Serving (optional)

Iceberg lettuce

Red cabbage

1/4 cup cilantro, chopped

Diced tomatoes

Vegan cheese

Vegan sour cream


For the Avocado Crema

  1. Add drained cashews, avocado, apple cider vinegar, salt, and water to a high-speed blender. Blend on high until the mixture is smooth and creamy, about 1 minute.
  2. Refrigerate for at least 30 minutes before serving. Leftovers can be stored in the refrigerator for up to 2 weeks.

For the Spice Mixture

  1. Mix all the spices together.
  2. Omit cayenne if you are sensitive to heat.

For the Tacos

  1. Preheat oven to 200oF.
  2. Remove corn tortillas from plastic and wrap in aluminum foil. Place on a sheet pan in the oven until ready to serve.
  3. Drain jackfruit and squeeze out as much water as possible. Remove any jackfruit seeds and shred jackfruit by hand. You should have about 2 1/2 cups of shredded jackfruit.
  4. Heat olive oil in a large pan over medium-high heat. Add onion and sauté until softened, about 5 minutes.
  5. Add jackfruit to pan and cook until jackfruit begins to brown, about 5 minutes. Pour in spice mix along with 1/2 cup of water. Stir mixture to evenly coat jackfruit with spices. Continue to cook until water is completely absorbed, and jackfruit begins to brown and get crispy on the edges, 10– 12 minutes.
  6. Season with salt and pepper.

To Assemble

  1. Divide jackfruit between tacos. Squeeze lime juice over tacos and top with Avocado Crema, lettuce, cabbage, cilantro, tomatoes, cheese, sour cream, and any additional toppings you desire.

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Shop the Recipe

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