Easy Jackfruit Tacos

Tacos have always been a favorite food of mine. In my home growing up, we made tacos on the first Sunday of every month. The fact that they were a tradition made them that much more special. And, it was fun since most everyone would help prepare them together.

I try to keep this tradition going now that I have my own home. My tacos may look a little different since they are now meat-free but they are still super fabulous and satisfying.

Beyond the tradition and yum-factor, tacos (especially these ones) are so easy to make! These come together quickly so they are perfect for any night of the week.

Jackfruit has become quite a popular meat-substitute among plant-based eaters. It does look and shred like the real thing and has a fairly neutral taste so it takes well to all sorts of seasoning and marinades. The important thing here is to buy canned young green jackfruit as this kind has not sweetened up yet. Do not use fresh mature jackfruit here unless you’re into fruity tasting tacos.

One important note on jackfruit. Texture-wise it is a great meat substitute. It is also rich in nutrients such as fiber, vitamin C, and potassium. It is low in calories and protein though, which means it would be wise to add beans to be sure you are full and satisfied after your meal.

Jackfruit Tacos

Serves 4-6

  • 2 cans of young green jackfruit*
  • 1 packet of taco seasoning or your favorite spices for tacos
  • extra seasoning such as cumin or adobo (optional)

Toppings, etc. (mix and match to fit what you and your family enjoy)

  • chopped tomatoes
  • chopped lettuce/greens
  • cilantro
  • lime wedges
  • corn
  • salsa or taco sauce
  • avocado slices
  • diced onions
  • tortillas of choice (whole wheat, corn, crispy, etc)
  • whole or mashed beans
  1. Drain jackfruit and give it a rinse.
  2. Place jackfruit into a bowl and “shred” it with a fork or your clean hands (I find it’s easiest to use my hands)
  3. Heat pan over medium heat, add a couple tablespoons of water to prevent sticking.
  4. Add jackfruit to the pan and let cook for a 3-6 minutes to dry it out a little bit. Stirring occasionally to prevent burning. Add a little more water (just enough to prevent sticking) if needed.
  5. Mix in taco seasonings and stir to coat. Cook for about 5 more minutes. Taste and adjust seasonings as desired.
  6. Serve with toppings of choice and some beans to round out the meal.*Note:Β Trader Joe’s sells canned young jackfruit. Native Forest also offers an organic version that I’ve found in health food stores and online. Avoid any canned versions that are in syrup to avoid sweet tacos!

Did you grow up with any food traditions?
Or, do you have a favorite food you’d like to veganize?
Let me know! I like a challenge.

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  • Raise your hand if you love sour cream but you don't love dairy!! πŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΌβ€β™€οΈ
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. βœŒπŸ’œ
  • @thedomramirez and I had some fun making some banana sushi for dessert. πŸ˜‚πŸ˜ Simply cover banana in nut butter and roll in toppings of choice.
We are freezing some for those times we want a sweet snack.
I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
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There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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