Taco Tuesday is perfect for Jerk Jackfruit tacos

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit (canned, in water) (drained and rinsed)
• 2 Tbsp Olive Oil (for sautéing)
• 1.5 tsp Garlic Powder (divided use)
• 2 Tbsp Mexican Taco Seasoning (low‑sodium, zero‑sodium blend)
• 1 tsp Dried Cilantro Flakes (optional, adds fresh herb flavor)
• 1 Tbsp Bourbon Maple Syrup (adds sweet‑heat)
• 1 Tbsp Rhubarb & Molasses Jerk Seasoning (provides jerk flavor and extra sweetness)
• 1 medium White Onion (sliced)
• 1 large Red Bell Pepper (sliced)
• 1 large Green Bell Pepper (sliced)
• 1 Tbsp Garlic Coconut Aminos (umami salty boost)
• 1 tsp Spicy Cajun Olive Oil (adds heat to vegetables)
• 2 cups Fresh Spinach Leaves (for warming in tortilla)
• 8 pieces Gluten‑Free Corn Tortillas (2 per serving)
• 1 cup Mango (diced, adds sweet contrast)
• 0.25 cup Vegan Mayonnaise (base for jerk ranch sauce)
• 1 tsp Dill Weed (dried) (flavor for ranch)
• 1 Tbsp Jerk Hot Sauce (adds heat to ranch)
• 0.5 cup Guacamole (optional topping)

Instructions

1. Drain and Rinse Jackfruit

   Open the cans, pour out the brine, and rinse the jackfruit under cold water, letting excess water drip off.

   Time: PT5M

2. Shred the Jackfruit

   Using two forks or your hands, pull apart the jackfruit pieces until they resemble shredded meat. Set aside.

   Time: PT5M

3. Season and Sauté Jackfruit

   Heat 2 Tbsp olive oil in the skillet over medium heat. Add 1 tsp garlic powder, 2 Tbsp Mexican taco seasoning, 1 tsp dried cilantro, then add the shredded jackfruit. Stir, then drizzle 1 Tbsp bourbon maple syrup and 1 Tbsp jerk seasoning. Cook, breaking up the fruit occasionally, until it browns and gets a slight crisp on the edges.

   Time: PT10M

   Temperature: Medium heat

4. Sauté Vegetables

   In the same skillet, add a little more oil if needed, then toss sliced white onion, red and green bell peppers. Sprinkle ½ tsp garlic powder, drizzle 1 Tbsp coconut aminos, and add 1 tsp spicy Cajun olive oil. Cook until softened and lightly caramelized.

   Time: PT5M

   Temperature: Medium heat

5. Warm Tortillas and Spinach

   Place the gluten‑free tortillas in a clean dry skillet for 30‑45 seconds per side until pliable. Add the fresh spinach leaves to the same pan just until wilted, then set aside.

   Time: PT3M

   Temperature: Medium heat

6. Make Jerk Ranch Sauce

   In a small mixing bowl, combine 0.25 cup vegan mayonnaise, ½ tsp garlic powder, 1 tsp dried dill, and 1 Tbsp jerk hot sauce. Whisk until smooth.

   Time: PT2M

7. Assemble the Tacos

   Lay a warm tortilla on a plate, add a generous scoop of seasoned jackfruit, top with sautéed peppers and onions, a handful of diced mango, a drizzle of jerk ranch, and a spoonful of guacamole. Fold and enjoy!

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Young Green Jackfruit (canned, in water): young green jackfruit in brine, shredded jackfruit in oil
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Garlic Powder: fresh minced garlic (use 1 clove)
• Instead of Mexican Taco Seasoning: store‑bought taco seasoning, homemade chili‑lime blend
• Instead of Dried Cilantro Flakes: fresh cilantro, chopped
• Instead of Bourbon Maple Syrup: pure maple syrup, agave nectar
• Instead of Rhubarb & Molasses Jerk Seasoning: jerk seasoning blend, homemade jerk rub
• Instead of White Onion: yellow onion
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Garlic Coconut Aminos: soy sauce (use low‑sodium)
• Instead of Spicy Cajun Olive Oil: regular olive oil + pinch cayenne
• Instead of Fresh Spinach Leaves: kale, mixed greens
• Instead of Gluten‑Free Corn Tortillas: regular corn tortillas
• Instead of Mango: pineapple chunks
• Instead of Vegan Mayonnaise: vegan aioli
• Instead of Dill Weed (dried): fresh dill, chopped
• Instead of Jerk Hot Sauce: sriracha, chipotle hot sauce
• Instead of Guacamole: smashed avocado with lime

Equipment Needed

• Cast Iron Skillet
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Mixing Bowl
• Tongs (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Shredding the jackfruit to the right size
• Achieving a lightly crisp edge on the jackfruit without burning
• Balancing sweet (maple bourbon) and heat (jerk seasoning) in the jackfruit mixture
• Properly warming the tortillas to prevent tearing

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika to the jackfruit seasoning
• Use a squeeze bottle for the maple bourbon syrup to drizzle evenly
• If you like extra crunch, toss the shredded jackfruit with a teaspoon of cornmeal before sautéing.

Troubleshooting

Storage

Refrigerator: Store cooked jackfruit, sautéed veggies, and sauce separately in airtight containers for up to 3 days.

Freezer: Jackfruit mixture freezes well for up to 2 months; reheat in a skillet. Do not freeze tortillas after assembly.

Room temperature: Assembled tacos should be eaten within 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Prepare the seasoned jackfruit mixture a day ahead and store in the fridge; reheat quickly before serving
• The jerk ranch sauce can be made up to 3 days in advance
• Chop the vegetables and store in a sealed bag to save prep time

Frequently Asked Questions