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These tender, smoky, flavor-packed Jackfruit Tacos rival classic Jamaican pulled chicken or pork. Made with juicy jackfruit and homemade Jamaican jerk sauce, taco night just got an upgrade!
This recipe was written on May 3, 2016. It was updated with additional recipe information on October 26, 2025.
These jerk fruit tacos are the kind of meal that makes you pause mid-bite and think, “Wait…that’s not meat?” Tender, shredded jackfruit soaks up the bold spices of homemade Jamaican jerk sauce to create a juicy, smoking filling that’s impossible to resist. Stuffed inside warm tortillas, each bite is the perfect balance of heat, tang, and tropical vibes.
Jackfruit is one of my favorite plant-based ingredients for recreating the texture of slow-cooked meat; it’s naturally fibrous, hearty, and takes on any flavor you give it. In this jackfruit tacos recipe, it simmers in a spicy jerk marinade made with fresh ginger and thyme, allspice, nutmeg, habanero chili, umami shoyu, and a touch of maple sweetness for a savory taco filling that will change how you do taco night.
For more Jamaican-inspired recipes, try my Jamaican Chickpea Curry and Jamaican Braised Cabbage.
Ingredients
Jackfruit: Use canned young green jackfruit in brine, not syrup. The young fruit has a neutral flavor and stringy texture that mimics pulled meat when cooked.
Red Bell Peppers: Helps balance the spicy jerk seasoning with a sweet, crisp texture and flavor, and adds a beautiful color to the taco filling. Or use any color bell pepper you prefer!
Onions: You’ll need a mix of yellow onions and green onions to create jerk-style depth of flavor. Yellow onion adds a sweet base, while green onion adds a subtle bite.
Chili Pepper: Use half to a whole habanero (or Thai chili), depending on your spice preference. For milder tacos, remove the seeds or skip entirely.
Acids: Fresh lime juice and apple cider vinegar cut through the richness of the jerk sauce to help brighten the overall flavor, giving each bite a zesty finish.
Aromatics: Fresh garlic and ginger are essential for an authentic jerk flavor, providing warmth, spice, and complexity to the sauce.
Soyu or Soy Sauce: Adds savory umami depth and saltiness that complements the bold flavors. Use gluten-free tamari to suit dietary needs.
Maple Syrup: A touch of natural sweetness balances the salt and acidity, and helps the sauce caramelize as it cooks. Alternatively, use agave nectar.
Spices: A classic jerk blend of allspice, nutmeg, fresh thyme, and black pepper creates a bold, complex heat that Jamaican food is known for.
Vegetable Bouillon or Stock: Simmering the jackfruit in rich vegetable broth keeps it tender and flavorful. Use bouillon cubes (or Better than Bouillon Vegetable) dissolved in water, or prepared vegetable stock.
Corn Tortillas: Soft, warm corn tortillas are the perfect base for each jackfruit taco. Flour or grain-free tortillas also work!
Mango Guacamole: I highly recommend topping these tacos with my zesty Mango Guacamole recipe to contrast the spicy jerk jackfruit. It’s so easy to make!
How to Make Jackfruit Tacos
- Prep the Jackfruit. Drain the jackfruit. Using a fork, shred the pieces until they resemble pulled chicken. If you don’t feel like shredded them completely, chunks are ok too.
- Blend the Jerk Sauce. Add onion, garlic, chili, ginger, lime juice, apple cider vinegar, shoyu, maple syrup, allspice, nutmeg, thyme, black pepper, and bouillon with water (or stock) to a blender. Blend until smooth.
- Simmer. In a large skillet or pot with a lid, add the shredded jackfruit and red bell pepper. Pour the jerk sauce over top and stir to coat. Bring to a simmer, then cover and cook on medium-low for 30 minutes, stirring occasionally.
- Make the Mango Guacamole. While the jackfruit is cooking, make the mango guacamole according to the recipe directions. This yummy guac isn’t pictured in my taco photos, but I highly recommend it.
- Assemble. Spoon the warm jerk jackfruit into corn tortillas and top with mango guacamole. Serve immediately and enjoy the island-inspired flavor!
Jenné’s Recipe Tips
- Prepare jackfruit properly. Drain the canned jackfruit well. This helps it absorb all the juicy marinade. Shred it with a fork before simmering so it soaks up every bit of the jerk sauce.
- Adjust the spice. Start with half a habanero or Thai chili if you’re heat-sensitive or prefer a milder flavor, and taste before adding more. Or omit the chili pepper entirely for a milder flavor.
- Simmer low and slow. The longer the jackfruit cooks, the more flavorful and tender it becomes. Don’t skimp on the full recommended 30 minutes! Trust me, it’s worth it.
- Warm your tortillas. Lightly toasting the tortillas over an open flame or in a dry skillet makes them soft, pliable, and perfect for filling.
Recipe Variations
Switch up your vegan jerk chicken with these optional variations:
- Jerk Pineapple Tacos: Add ½ cup chopped pineapple during the last 10 minutes of simmering the jackfruit for a sweet-spicy contrast.
- BBQ Jackfruit Tacos: Swap the jerk sauce for your favorite BBQ sauce for a Southern-inspired twist.
- Jerk Jackfruit Bowls: Serve the jerk jackfruit over coconut rice with air fryer plantains and a drizzle of lime crema for a hearty bowl version.
Serving Suggestions
Enjoy these jerk tacos for an easy yet elevated weeknight dinner or a summer cookout, paired with some of my favorite side dishes:
Storage Directions
- Refrigerating: Allow cooked jackfruit recipes to cool completely before storing in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze cooled jackfruit in a freezer-safe, airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through before serving.
Frequently Asked Questions
Jackfruit is a tropical fruit that, when young and unripe, has a meaty texture similar to pulled chicken or pork. Look for canned young jackfruit in the Asian aisle of your grocery store, at a Caribbean grocery store, or online.
Absolutely. If you’re short on time, use your favorite premade vegan jerk sauce. I recommend the homemade version for the freshest flavor, but both work in this recipe!
Yes, jackfruit is a fruit, and this recipe is naturally vegan, dairy-free, and full of whole-food ingredients.
Yes! The jerk jackfruit tastes even better the next day after the flavors have had time to meld. Just reheat the prepared jerk jackfruit, warm your tortillas, and assemble before serving.
More Plant-Based Taco Recipes
- Tempeh Tacos
- Mushroom Carnitas Tacos
- Crispy Tofu Tacos
- Classic Vegan Fish Tacos
- Indian-Inspired Sweet Potato Tacos
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Jackfruit Tacos
Video
Equipment
- blender
Ingredients
- 2 20-oz cans young green jackfruit in brine, drained well
- 2 small red bell peppers, chopped
- 1 cup yellow onion, chopped
- 3 green onions, white parts, chopped
- 3 cloves garlic, minced
- ½ -1 habanero or jalapeño chili, or 1/2 Thai chili, optional
- 2 tsp fresh ginger, minced
- 3 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 6 tbsp shoyu or soy sauce
- 2 tsp maple syrup, or agave or coconut nectar
- 1 tsp ground allspice
- 1 pinch of nutmeg
- 1 tbsp fresh thyme, or 1 teaspoon dried thyme
- 1 tbsp ground black pepper
- 1 tbsp vegetable bouillon paste, plus 1 ½ cups water, or 1 ½ cups vegetable stock
- 8 street corn tortillas, warmed before serving
- mango guacamole, optional topping recipe
Instructions
- Drain the jackfruit in a colander.
- In a wide bowl, use a fork to shred the jackfruit until it has a texture reminiscent of pulled chicken.
- Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
- Place the onion, garlic, chili, ginger, lime juice, apple cider vinegar, shoyu or soy sauce, maple syrup, allspice, nutmeg, thyme, black pepper, and bouillon in a blender and blend until it has become a smooth liquid.
- Pour the sauce over the jackfruit and peppers, and stir to coat.
- Place the pot on the stove and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover the pot, and cook for 30 minutes, stirring occasionally.
- While the jackfruit is cooking, make the mango guacamole according to the recipe directions (if using).
- Serve the jackfruit hot, tucked into warmed corn tortillas and topped with mango guacamole.
Notes
- Refrigerating: Allow cooked jackfruit recipes to cool completely before storing in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze the cooled jackfruit in a freezer-safe, airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through before serving.
- Prepare jackfruit properly. Drain the canned jackfruit well. This helps it absorb all the juicy marinade. Shred it with a fork before simmering so it soaks up every bit of the jerk sauce.
- Adjust the spice. Start with half a habanero or Thai chili if you’re heat-sensitive or prefer a milder flavor, and taste before adding more. Or omit the chili pepper entirely for a milder flavor.
- Simmer low and slow. The longer the jackfruit cooks, the more flavorful and tender it becomes. Don’t skimp on the full recommended 30 minutes! Trust me, it’s worth it.
- Warm your tortillas. Lightly toasting the tortillas over an open flame or in a dry skillet makes them soft, pliable, and perfect for filling.
Nutrition
This is one of THE BEST recipes of ALL TIME!!! (Vegan or otherwise!!!) I fry corn tortillas w/a light sprinkle of salt and make these as Tostado’s. (I’ve actually never made this recipe as soft tacos). TIP: Make your tostado shells homemade (not store bought)…..it’s transformative! You can (or not) add a smear of beans (refried OR cannellini) 1st, then shredded cheese and then the jackfruit mixture & the mango/avo salsa topped w/cilantro and a squeeze of lime to finish it off. Perfecto!!! For dessert; Trader Joes Mango Sorbet
I’m so glad you’re a fan!!! Thank you for sharing how you make it. YUM!!! Now I want some 🙂
Just made these. Full of flavor and scrumptious! Definitely a keeper. Thanks Jeneeeeeeee!
Fantastic!! Thank you, Lisa!
Hey Marquita!! Go to Super Foodtown on 145th. It’s in the “international aisle”. Left hand side about 3/4 way down 😉