Spicy Jackfruit Tacos (1-Pot Meal!)

Delicious and abundant in flavor…but a bit too salty for me! I followed the recipe as written. (I used sea salt and coconut aminos.) I suspect that the canned organic Sprouts brand young green jackfruit in brine may have already had its own salt already…so my advice is to add the sea salt and coconut aminos with caution and taste the existing flavor it first. A tweak to the recipe notes or the recipe itself may be helpful for others?

As always, many thanks for these recipes. Discovering Minimalist Baker has been so life-changing for me and 99% of the food I make and eat is from this site!

Wow!!!! “Dressed” mine with sautéed red cabbage and guacamole. No going back – this recipe is the taco “meat” of choice from this day forward!

I couldn’t find jackfruit in my local supermarket so I made this with heart of palm and it worked really well! So delicious and my housemates loved it. Will be making it again for sure!

This was really good!

These were the most amazing tacos! Everyone loved them, even the meat eaters!

A friend of ours who was returning back to the States (we are in Germany) had two cans of jackfruit that she couldn’t take with her and didn’t want to waste. This was the recipe that popped up when I started doing some digging. This was so much better than I anticipated and I am so excited to try it again. Quick week night meal that was full of flavor and lasted in the fridge for a few days. Thank you for the introduction to jackfruit! This will be on repeat for a weeknight meal!

So good!!!! Added cilantro lime rice and sliced avocado for some amazing and large tacos. Marinated on the counter for two hours. My favorite jackfruit recipe so far!

Oh my gosh soo delish!!! I made this last night and it was a hit. I didn’t need to make any adjustments. I used my mandolin to slice the onion really thin and it worked perfectly! Topped the tacos with some salsa and avocados, and it was amazing. Your recipes never disappoint 👏🏼

WOW. This was so good. Definitely going to become a weekday staple! We didn’t have much food in the house so the toppings were a little strange: added some leftover Minimalist Baker almond ricotta that we had made earlier in the week, pickled banana peppers, raw red onion, and guac, served on homemade tortillas. The flavors were perfect. Thank you!

We loved it! This was the first time I’ve ever prepared jackfruit, but it wasn’t difficult. We liked it so much I’m making my husband post a pic on Instagram and tag you. The flavor is smoky, savory and crazily reminiscent of pulled pork or chicken. This will go into our regular rotation.
We LOVE Minimalist Baker!!

This was absolutely delicious and so simple. Other than the jackfruit and chipotle/adobo, I always have the rest of the ingredients in my pantry. Substituted barbecue sauce for the chipotle. I’m not vegan/vegetarian but I prefer this as a taco filling, to the meat variety!

Thank You

This was my 1st time making Jack fruit & it was delicious! My 14yr old loved it! We served with some refried black beans , lettuce & guacamole. Mine were in lettuce wraps as well. So glad I tried this, can’t wait to share with family skeptical of plant based way of living.

This was great! I didn’t add the water for a more concentrated flavor. Thanks!

Loved this recipe! I ate it with some sour cream and avocado to help balance out the spiciness of the adobo peppers. It was super easy to make too and easy to clean with only one pot!

Hold the press people! Flavour and jackfruit made a baby and it’s called this recipe. Thanks MT Team for putting this one together. Bold and balanced, this dish pleased every type of eater in my family. It’s good on it’s own but when piled on with fresh taco style toppings? You’ll never go back to anything else. 10/10!

These are AMAZING! Have such a smokey, spicey flavor and the texture is spot-on. Definitely recommend topping with shredded red cabbage, cilantro, fresh tomato, and avocado.

AMAZING FLAVOR! I’ve always been intimidated to make a recipe with jackfruit, but this was so easy. I only used 1 can of jackfruit so I cut the seasoning to 1 tsp. Didn’t have onion so I added diced mushroom instead. Made the tacos on Siete chickpea tortillas. Blown away by this recipe! Thank you!

Okay, so I made this today. I didn’t have enough jackfruit, so I added steamed diced potatoes. Probably not the best choice, if I had to do it again, I’d probably go with chickpeas. Honestly it doesn’t matter. This sauce is so amazing. I doubled it because I made too many potatoes. OMG. Every single person in this house licked their forks looking for more. I served it with corn tortillas and rice, refried beans and shaved red cabbage and carrots. Amazing!

Wow! This dish was absolutely incredible. I served the jackfruit with hard corn taco shells, shredded lettuce, cheese, sour cream, guacamole, hot sauce, tomatoes, and cilantro. Seriously delicious. I would not change a thing. Thank you for another amazing recipe.

I can’t easily get “1-2 small chipotle peppers in adobo sauce” — however, I did have chipotle chilli powder and tomato puree… then added a touch garlic and seasoning. I also skipped the aminos (not a fan) and used 200g thin-cut shitake mushrooms for natural umami.

1st time for me. I’m going to make some for superbowl Sunday. I made a batch and loved the taste. I forgot to add salt, but with all the other flavors it was still good. Very spicy. I’ll make some adjustments. Thank you for the recipe.

My son and I are doing the Daniel fast. We are so new to this clean eating. We are totally Carnivores. All I know is this recipe is a total life changer. I’ve never had jackfruit before didn’t tell anyone in my family what I was cooking. And the taco were a hit!!! They thought it was tender chicken. I just giggled inside. Keep up the good work. Thanks again

I did not add chili powder and used the chipotle sauce I had on hand. Jack-fruit still came out spicy and delicious. Good tips on how to use jack-fruit. This was my second time using this ingredient from a can. The result was much better than previous use because I cut the coarser part of the segments and chopped it up before cooking. Makes great texture. I am cooking with out oil. This recipe worked out well because the pan frying does have liquids in the form of water, aminos (did not have the coconut one – used Bragg’s), and chipotle sauce. Decided to use tortillas for soft tacos instead of hard shells. Was still great over rice for lunch the next day. It all worked out great and made my husband happy.

This was my first time making jackfruit as meat substitute at home and this recipe was delicious! Loved the flavour of the chipotle peppers and added some hot sauce on my tacos for extra heat. I’m having it today cold in a taco salad for lunch and it’s still very good! Will definitely make again.

Excellent!

My first time ever using jackfruit! Super easy and tasty recipe. Just the right level of spiciness. I cooked it for longer, since I wanted it even more tender. I’ve already shared a link on Facebook.

I use sweet and spicy bbq sauce instead of chipotle which I find too spicy. This is one of my favorite go to recipes when we have vegans for dinner.

these were THE BOMB! Cooked it for non vegetarians and they loved it! Was hesitant to make it but it was very easy. Didn’t have any chipolte peppers in adobo sauce but just added some hot sauce and more spices, turned out great!
Thanks again Dana, every recipe ive made off minimalist baker is always so good!

These were amazing! Whole Foods didn’t have canned jackfruit so I bought their smoked jackfruit that comes in the refrigerated section and then just added all of the above spice and ingredients. Such an amazing lunch and will definitely be making again! Thank you, as always!!

I’d had jackfruit out before and I never really liked it, but when I saw it in my local shop in tins I wanted to try it. This recipe was fantastic! Served up with a simple guac and my own recipe Mexican Baked Cauliflower rice it will definitely be one of my new go-to’s for Sunday lunch.

Absolutely loved this! It was so delicious!! Thanks so much. :)

I love a ton of your recipes, but for me personally, this one is the absolute best so far. I always go for more spices and the combination of it all is lovely!

This was great! I found jackfruit in water at whole foods although they were 16 oz cans instead of 20 oz so got 3 cans.
I only used 1 chipotle and 1 tbsp of the chipotles and adobo sauce as husband doesn’t like thing too spicy as I noted in the other comments. I might use a little less lime next time too.
Next day I made the taco a little differently and oh my goodness.. now extra good!
Filled the corn taco with jackfruit meat, topped with peppicino’s and then your roasted jalapeño queso then shredded cabbage! Now it’s really awesome! Thanks

Holy moly this was fantastic! I doubled it to have leftovers, and I have seriously had it four days in a row and cant wait to make it again.
Thank you for doing Mexican, my blood and soul food.

I’ve made this exactly according to recipe several times and it’s very delicious. However this time I did not have any chipotle in adobó available so my substitutes were Penzy’s spicy chipotle dry seasoning and some Pico Pica mild taco sauce for the moisture. The combination of the two was perfectly delicious. We like good ole fat free refried beans with a bit of Trader Joe’s salsa verde stirred in as our side dish which we layer under the “carnitas”. Then top it with shredded lettuce and Pico de Gallo.

DELICIOUS!! I’m in France so it’s a bit harder to find chipotles en adobo so I used some gochujang instead and it was so good! Smoky, tangy, sweet, spicy goodness. I’m gonna serve this on some Savoy cabbage to make ‘tacos’.

Just made these for dinner. This was my first real attempt at intentional vegan cooking — and it came out delicious! I’m not vegan, but I am trying to be more conscious about my meat and dairy consumption, especially when I’m cooking and have complete control. I made a few substitutions b/c I couldn’t find adobo peppers at my local trader joes. So I swapped a spicy (vegan) taco sauce and some green chile peppers, as well as throwing some additional dried peppers in. I also didn’t have regular chile powder, so I used cayenne and added some adobo spice blend in. I also used maple syrup instead of coconut sugar. I used a combo corn/flour tortilla (purchased by accident. not great, not horrible), with some low-fat refried beans, the frozen grilled corn from trader joes, taco sauce, salsa, and a red/green cabbage and carrot mix. I loved this and could have eaten the whole pan in one sitting but instead I split it up into burrito bowls and taco salads for lunch for the week. All in all, quite pleased with my foray into vegan cooking!

This was surprising amazing! Smelled just like taco meat. It was a touch spicier than I’d prefer but was great with cheese and sprouts and sour cream. Made a half batch since i only had one can of jackfruit

wow! I was skeptical that any vegan taco could satisfy my husband but this one did the job. Next time though, we are only going to use one chipotle pepper and one tablespoon adobo sauce. We rarely think any food is too spicy, but this was!

This was the first time I cooked with jackfruit and definitely not the last! This dish was easy to make and everybody loved it. I left out the chipotle peppers and adobo sauce as my 2 and 4-year-olds were eating this too. The adults just added sriracha to their tacos. We had this with avocado and your grilled corn salsa and really loved it! We had some leftovers and ate them two days later with tahini and pita together with an israeli salad and it was just as amazing!

This turned out great. I’d never used jackfruit before and was a little hesitant but I will be making this again. To increase the protein content I subbed one package of tempeh for one of the cans of jackfruit and am happy with how the texture turned out. To make up for the moisture absorbed by the tempeh I added 1/2cup of water and cooked it down until I reached the right consistency. With the spices I used the juice of two limes and also added a tsp of turmeric and some fresh ground black pepper.

Made this the other night! it was so flavorful!!! Easy to make.

Had to sub tomato paste+apple cider vinegar+cayenne for adobo sauce, still came out great!

I’ve made this recipe so many times and it always comes out great!

Jackfruit was always one of those ingredients that intimidated me so making this for the first time, for 5 non-vegan guests, was a bit of a gamble. Pleased to say it paid off! It was so easy and delicious and everyone loved it. I can see this becoming a staple in our house. Thank you so much!

Spicy deliciousness! We loved these so much. I try to eat plant-based as much as possible, but my husband and son do not, and these pleased us all! We had them on the first night in hard taco shells with shredded cabbage/seasoned rice vinegar and some mashed avocado. The second night we had them as tostadas on toasted corn tortillas with more mashed avocado, shredded cabbage and some baby spinach/arugula mix lightly olive oiled and lime juiced, piled high! This will definitely be a regular dinner here!

Yummy! Even my carnivore husband says it was tasty! I will be making it again!

Great recipe, loved the spice. I added a half cup of canned diced tomatoes at the end because it was a little dry (maybe my fault), and it was great. We used it on nachos, and will definitely be adding it to the archives. Thanks for another great recipe!

Soooo good! Making more tonight. Thanks Dana :)

This recipe is a winner, especially with all the toppings. I used tamari instead of coconut aminos and blended chipotles in adobo, and it was excellent. The only downside of jackfruit as a taco base is that doesn’t have the protein or calories that meat does, so I served these with a generous portion of refried black beans to make them filling enough for dinner.

This was just outstanding!
I have been easing into veganism for the year or so and dragging my husband ( Professional French trained chef) reluctantly along with me. What he eats outside the home is his business but at home he follows whatever I’m into. This was my first forte into Jackfruit. And we were both impressed, great texture and with all the flavours you’d never know it wasn’t meat of some kind. I only made a half batch but wasn’t really paying attention and put the full amount of chipolte! So needless to say it was smokin! But still very very enjoyable. I didn’t have any coconut aminos so just used a splash of Bragg sauce instead and it worked fine. I also didn’t have any black beans ( refried or not) so I just friend up some red beans and squished them with a potato masher. And then I also only had tortillas and not tacos, so we went burrido style. All that to say, this jackfruit filling is subpurb! Easy to make and hugely versitile! Thank you so much.

OMG! my first time cooking with jackfruit as I have been a little bit scared of it. Finally picked up a can from trader Joe’s and wanted to try this recipe. So so so good and tasty. made one change because I forgot to pick up two cans of jackfruit, so I mixed one can of black beans with the one can of jackfruit. Saving the recipe and will definitely make it again! Thank you so much :-)

I substitute the chipotle in adobo with chipotle powder and chipotle hot sauce (adding too much chipotle powder). It has an intense smoky favourbut it was really yummy!

Thanks for this recipe! I LOVED it!!! Made it and both my son and I really enjoyed it, super flavorful!
We had it with corn tortillas, lettuce and cabbage, salsa and homemade refried pinto beans! Yum!!!
Ana :)

I liked the jackfruit tortilla soup even better but this is also a very good recipe! It is extremely similar to Dana’s lentil Barbacoa in flavor (lots of similar ingredients).
Definitely go for the smear of refried beans- this helps the jackfruits texture become even more convincing. My boyfriend had no idea this was meatless- “so where is the fruit in this?”. ?

Yum! I added refried pinto beans also along with red cabbage, pickled red onion, and a vegan cream.

Hi Dana,

I just stumbled on a great way to use jackfruit and thought I would share. I was making these tacos with a can of TJ’s jackfruit, but since only making for 2, I held back half the can. Not sure what to do with the remainders..I spied a newly finished jar of pepperoncini peppers with just the brine sitting on the countertop. I plopped the drained jackfruit into the brine and put in the fridge. Well, fast forward several weeks when I pulled out that jar expecting pepperoncini and finding delicious pepperoncini flavored jackfruit instead. I added it to our tossed salad and it was fantastic.

Having a bit of a vegan week … tonight cooked this for my husband and mum and although i tuned down the spice a little (for mum) and swapped out some of the ingredients for what I had in, it was still really tasty and simple to make.

This was great! This was my first time cooking jackfruit. I rinsed and dried the jackfruit before I shredded it and since it tasted salty I omitted the salt. I also added a tablespoon of tomato paste. Thanks!

Couldn’t find jackfruit at the nearby market so I used two 14 oz cans of artichoke hearts and used the lesser amount of ingredients that you suggested annnnd holy wow I’m so obsessed! This was so delicious and will definitely be a weekly staple for me! Thank you thank you thank you for sharing your genius recipes with the world :)

First time trying jackfruit, my husband and I really liked it! We spent the entire meal planning on serving it to our meat eater friends/family and wondering whether head know the difference!

Excellent combination of spices and embellishments. I added avocado too- yum! Thank you Dana!

Hi Dana! Wow! As always an amazing recipe. I loved this so much. I’ve made your bbq jackfruit sandwiches before and I these ones were just as amazing and easy. I made mine with Tamari instead of coconut aminos and it was perfect.

Made this today & it’s delicious. We will be using it as a topper for our veggie dogs & veggie burgers! Happy Independence Day!

I just removed the jackfruit taco filling from the stove. It’s delicious & we will be using it in our veggie dogs and veggie burgers today! Happy Independence Day!

Skipped the adobo because I didn’t have any and subbed in some enchilada sauce instead. Amazing! Texture isn’t identical to meat, but similar. Used the jackfruit in enchiladas. Will definitely make again!

Delicious! Wasn’t spicy like I was scared it was gona be, perfect in spice! Flavorful and was a masterpiece with some salsa! Thanks!

Ahhhh this was SO good! I might have been a little heavy handed with the chipotle peppers, but it really come out delicious. I actually left out the onion because I realized I didn’t have one, but I certainly didn’t miss it. I think this same recipe would be perfect on a burger bun with a side of pickles too!

Made this recipe last night and it was delicious! However- I think I overdid it with the adobo sauce as it was very hot in the spice department. I recommend adding it in small amount and tasting it as you go!

This dish was absolutely delicious, however the amount of chipotle and adobo made it extremely hot! I decided to use 2 cans of chipotle peppers in adobo since the recipe called for 2-3. I did not add any additional adobo and I didn’t have chili powder. Even with the spiciness it was delicious. I usually follow recipes as instructed the first time, and make adjustments on the next go round for my personal taste. I would use 1/2 – 1 can of chipotle in adobo, and that’s the only change I would make. Now I need help on how to turn the fire down…HELP!!!

We made this for dinner last night and it is yet another home run from the Minimalist Baker! The only substitution we made was tamari sauce for the coconut aminos. It made enough for two meals for my husband and me.

Like it has been said, perhaps reduce the adobo sauce (or at least add it slowly, near the end) to avoid a too spicy dish.

Also I didn’t add any water and found that to work to keep everything at the right hydration.

Not bad overall, but the jackfruit definitely needs to be paired with a few extras to satisfy.

The recipe was EPIC!!! I made it last night for dinner & I’m eating the leftovers today for lunch! I was so pleased that I already had all of the ingredients for the jackfruit in my pantry.

The flavors were incredible and the “meat” cooked perfectly. I’m used to using jackfruit for BBQ – so this was a nice twist. Although I am a spicy food addict, I will definitely use less chipotle peppers next time. My mouth was on fire, which I enjoy, but my husband (who is highly sensitive to spice level) was not able to eat it!

For reference, I used the Trader Joe’s brand jackfruit in a can. I served it in a TJ’s handmade flour tortilla with chopped cilantro, chopped romaine, and some avocado slices.

I purchased a huge piece of jackfruit earlier this weekend and was clueless in terms of preparing it. This recipe is perfect for beginners and it’s so flavorful! (I ommitted the coconut sugar since the jackfruit I purchased was already sweet.) I served this with refried beans, pico de gallo, and avocado.