Jackfruit Tacos

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5 from 1 vote

These Jackfruit Tacos are spicy, smoky, and full of Jamaican flavor. Tender jackfruit simmers in a homemade jerk sauce, then is stuffed into warm tortillas and topped with creamy mango guacamole. A vibrant and satisfying meal for any occasion!

This jerk sauce recipe was adapted from Bryant Terry's Jerk Tempeh recipe in his fabulous cookbook.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Caribbean

Servings: servings

Author: Jenné Claiborne

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.

Video

Notes

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 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.

Recipe Pro-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.

Nutrition