The Best Vegan Jackfruit Tacos

Ingredients

• 2 cans (approx. 520 g drained) Canned Young Green Jackfruit in Brine (drained and shredded; look for 20‑oz cans in the Asian aisle)
• 2.5 tablespoons Coconut Oil (use virgin coconut oil for a subtle flavor)
• 1 Large Yellow Onion (roughly 200 g, diced)
• 3 Garlic Cloves (minced)
• 1 tablespoon Vegan Bouillon Powder (adds umami; any vegetable bouillon works)
• 1 tablespoon Smoked Paprika
• 1 tablespoon Ground Cumin
• 1 tablespoon Sea Salt (adjust to taste)
• 2 tablespoons Fresh Oregano (chopped leaves)
• 800 grams Chunky Tomato Sauce (two 400 g cans; can substitute crushed tomatoes)
• 1 tablespoon Granulated Sugar
• 1 teaspoon Sriracha Sauce (optional for heat; add more to taste)
• 1 Red Onion (finely diced for guacamole)
• 1 cup Fresh Cilantro (chopped)
• 1 Lemon (juiced)
• 2 Avocados (ripe, diced)
• ½ teaspoon Black Pepper (freshly ground)
• 8 Ready‑Made Taco Shells (corn or flour, baked according to package)
• 1 cup Vegan Shredded Cheese (grated; any plant‑based cheddar style works)

Instructions

1. Drain and Shred Jackfruit

   Open the cans, pour out all liquid, and place the jackfruit in a colander. Press gently to remove excess water, then use your fingers or two forks to pull apart the pieces into shredded, meat‑like strands.

   Time: PT10M

2. Sauté Onions

   Heat 2½ Tbsp coconut oil in a large skillet over medium‑high heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 7 minutes.

   Time: PT7M

   Temperature: medium‑high heat

3. Add Garlic

   Add the minced garlic to the onions and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium‑high heat

4. Season the Base

   Stir in 1 Tbsp vegan bouillon powder, 1 Tbsp smoked paprika, 1 Tbsp ground cumin, 1 Tbsp sea salt, and the chopped fresh oregano. Mix well for 1 minute.

   Time: PT1M

5. Add Tomato Sauce and Sugar

   Pour in 800 g chunky tomato sauce (two 400 g cans) and add 1 Tbsp granulated sugar. Stir to combine and let the mixture come to a gentle simmer.

   Time: PT2M

6. Simmer Jackfruit in Sauce

   Add the shredded jackfruit to the skillet, mixing until every piece is coated. Simmer on medium heat for 10 minutes, stirring occasionally, until most of the liquid is absorbed.

   Time: PT10M

   Temperature: medium heat

7. Bake for Crispiness

   Pre‑heat the oven to 220 °C. Transfer the jackfruit mixture onto a parchment‑lined baking tray, spreading it in a thin, even layer. Bake for 20 minutes, stirring halfway through, until the edges are crispy and caramelized.

   Time: PT20M

   Temperature: 220°C

8. Prepare Guacamole

   While the jackfruit bakes, combine the diced red onion, chopped cilantro, juice of one lemon, sea salt, black pepper, and the diced avocados in a bowl. Gently toss until evenly mixed.

   Time: PT10M

9. Warm Taco Shells

   Place the ready‑made taco shells on a baking sheet and bake according to package instructions (usually 6 minutes at 180 °C) until lightly crisp.

   Time: PT6M

   Temperature: 180°C

10. Assemble Tacos

    Fill each warm taco shell with a generous spoonful of the baked jackfruit, sprinkle grated vegan cheese on top, and finish with a dollop of guacamole. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Canned Young Green Jackfruit in Brine: Shredded jackfruit (fresh, boiled), Pulled jackfruit from a can of young green jackfruit in water
• Instead of Coconut Oil: Olive oil, Avocado oil
• Instead of Large Yellow Onion: 2 small white onions
• Instead of Garlic Cloves: 1 teaspoon garlic powder
• Instead of Vegan Bouillon Powder: Vegetable broth (reduce liquid accordingly)
• Instead of Smoked Paprika: Regular paprika + a drop liquid smoke
• Instead of Ground Cumin: Cumin seeds, toasted and ground
• Instead of Sea Salt: Kosher salt
• Instead of Fresh Oregano: 1 teaspoon dried oregano
• Instead of Chunky Tomato Sauce: Crushed tomatoes, Passata
• Instead of Granulated Sugar: Maple syrup (reduce by half), Agave nectar
• Instead of Sriracha Sauce: Chili powder, Hot sauce
• Instead of Red Onion: ½ white onion
• Instead of Fresh Cilantro: Parsley
• Instead of Lemon: Lime juice
• Instead of Avocados: Mashed peas for a lower‑fat version
• Instead of Black Pepper: White pepper
• Instead of Ready‑Made Taco Shells: Small tortillas (soft) – warm on a skillet
• Instead of Vegan Shredded Cheese: Nutritional yeast, Vegan mozzarella

Equipment Needed

• Large Skillet or Frying Pan
• Baking Tray
• Parchment Paper
• Mixing Bowls
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Oven

Critical Steps — Do Not Skip

• Shredding the canned jackfruit to achieve a meat‑like texture.
• Baking the jackfruit mixture on a thin layer for maximum crispiness.
• Balancing the seasoning (salt, smoked paprika, cumin) before the final bake.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of liquid smoke to the tomato sauce before simmering.
• Toast the shredded vegan cheese briefly under the broiler for a melty finish.
• If you like extra crunch, toss the baked jackfruit with a teaspoon of toasted pumpkin seeds before serving.

Troubleshooting

Storage

Refrigerator: Store the cooked jackfruit mixture and guacamole in airtight containers for up to 3 days.

Freezer: Jackfruit mixture freezes well; portion into zip‑top bags and freeze up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Taco shells stay fresh at room temperature for 1‑2 days if kept in a sealed bag.

Make-Ahead Tips

• The jackfruit filling can be prepared up to 2 days ahead; reheat in a skillet over medium heat.
• Guacamole is best served fresh, but you can keep it covered with plastic wrap pressed directly on the surface to limit oxidation.
• Assemble tacos just before serving to keep shells crisp.

Frequently Asked Questions