These easy vegan jackfruit tacos are full of flavor. The faux shredded meat made from seasoned jackfruit will satisfy your tastebuds with a taco filling that’s naturally plant-based, gluten-free, and has a great texture.

Three spicy jackfruit tacos on a white plate with cilantro and lime wedges on the side and a blue and white tea towel behind it.

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Why make jackfruit tacos

These easy jackfruit tacos make an easy Taco Tuesday meal and pair perfectly with some vegan white “chicken” chili, taco soup, vegan chili, or green chile stew.

My family and I have been obsessed with tacos ever since I started making Mexican pickled onions, chipotle mayo, and cilantro garlic sauce to top them with. We love tempeh tacos, TVP tacos, shredded tofu tacos, and cauliflower tacos, and these pulled pork-style jackfruit tacos are no exception.

Ingredients and substitutions

  • Jackfruit – you will need 2 cans of young jackfruit that come in brine.
  • Olive Oil – or any neutral-flavored oil will work.
  • Tamari – you can also use Bragg’s Liquid Aminos or soy sauce. Note – soy sauce is not gluten-free.
  • Taco Seasoning – for flavor. Use any store-bought taco seasoning that you like or make your own using chili powder and extra cumin.
  • Cumin – optional for a little extra Mexican-style flavor.
  • Garlic Powder – for a little extra flavor. You can use onion powder instead or use half garlic powder and half onion powder.
  • Taco Toppings – Add lettuce, Mexican pickled onions, vegan cilantro lime crema, tomatoes, vegan cheddar cheese, olives, vegan sour cream, guacamole, jalapenos, salsa, cilantro sauce, crunchy quinoa, or anything else that you like on your tacos.
  • Taco Shells or Corn Tortillas – you can use hard-shell tacos or soft-shell tacos. I love to use flame-roasted corn tortillas for these tacos.

Helpful tools

  • Large Frying Pan – for sauteing the marinated jackfruit.
  • Tongs – for heating the corn tortillas.
White plate with vegan jackfruit tacos with a blue and white tea towel and a flower behind it.

How to make jackfruit tacos

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Marinate the jackfruit

Step 1 – Drain and rinse 2 cans of jackfruit then chop it up into smaller pieces until it has the texture of shredded chicken.

Step 2 – Place the shredded jackfruit in a bowl and sprinkle it with 3 tbsp tamari, 2 tbsp olive oil, 1 tbsp taco seasoning, 1/2 tsp cumin, and 1/4 tsp garlic powder. Stir well and set aside for about 15 minutes while you prep the other ingredients. (You can also refrigerate the marinated jackfruit for up to 3 days in the fridge before cooking.)

A bowl full of shredded jackfruit marinated in taco seasonings.

Step 3 – Make pickled onions, garlic cilantro sauce, cilantro lime crema, sriracha mayo, or any other taco toppings that you wish to use.

Heat the corn tortillas (or use hard shell tacos)

Step 4 – (optional) With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them. 

Saute the jackfruit

Step 5 – Heat a large skillet over medium heat, add a tablespoon of cooking oil, and the marinated jackfruit. Stir frequently and cook for 10 minutes until heated through and slightly browned with some crispy edges.

Seasoned jackfruit sautéing in a frying pan being stirred with a wooden spatula.

Assemble the tacos (or set up a taco bar)

Step 6 – Fill the taco shells with about 1/4 cup of the sauteed jackfruit, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings (see below).

Pro Tips

  • Be sure to rinse the brine off the jackfruit. It has a sour taste.
  • Marinate the jackfruit overnight in the fridge to give it the most flavor.
Jackfruit tacos with pickled onions and vegan sriracha mayo drizzled on top.
Jackfruit tacos with pickled onions, sriracha mayo, and garlic cilantro sauce.

What to put on a vegan taco bar?

Storage and reheating

Refrigerate: The marinated jackfruit taco filling will keep well in the fridge for 3 – 5 days in an airtight container. I recommend assembling them fresh before eating.

Freeze: Leftover jackfruit freezes well and can be stored in an airtight container in the freezer for up to 3 months.

Reheating: Reheat the seasoned jackfruit in the microwave for about 1 minute before assembling the tacos.

Shredded jackfruit tacos on a white plate with lime wedges and a blue and white tea towel behind it.

More vegan meals

Jackfruit taco recipe

Three vegan jackfruit tacos with Mexican pickled red onions and garlic cilantro sauce on top.
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5 from 3 rating

Jackfruit Tacos

Yield: 12 tacos
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Author: Monica Davis
Shredded seasoned jackfruit sauteed as a mock taco meat on soft-shell vegan tacos.
Print Leave a Review Pin Recipe

Ingredients

Marinated jackfruit taco "meat"

  • 2 (20 oz) cans jackfruit, (in brine)
  • 3 tablespoons tamari, or soy sauce
  • 3 tablespoons light olive oil, (divided)
  • 1 tablespoons taco seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder

Taco shells and toppings of choice

Instructions
 

Marinate the jackfruit

  • Drain and rinse 2 cans of jackfruit then chop it up into smaller pieces until it has the texture of shredded chicken.
  • Place the shredded jackfruit in a bowl and sprinkle it with 3 tbsp tamari, 2 tbsp olive oil, 1 tbsp taco seasoning, 1/2 tsp cumin, and 1/4 tsp garlic powder. Stir well and set aside for about 15 minutes while you prep the other ingredients. (You can also refrigerate the marinated jackfruit for up to 3 days in the fridge before cooking.)
  • Make pickled onions, garlic cilantro sauce, cilantro lime crema, sriracha mayo, or any other taco toppings that you wish to use.

Heat the corn tortillas (or use hard shell tacos)

  • (optional) With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them.

Sauté the jackfruit

  • Heat a large skillet over medium heat, add a tablespoon of cooking oil, and the marinated jackfruit. Stir frequently and cook for 10 minutes until heated through and slightly browned with some crispy edges.
  • Assemble the tacos (or set up a taco bar)
  • Fill the taco shells with about 1/4 cup of the sauteed jackfruit, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings (see below).

Notes

  • Be sure to rinse the brine off the jackfruit. It has a sour taste.
  • Marinate the jackfruit overnight in the fridge to give it the most flavor.
Serving: 1taco, Calories: 130kcal, Carbohydrates: 22g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 281mg, Potassium: 245mg, Fiber: 2g, Sugar: 8g, Vitamin A: 66IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg
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