Jackfruit is a great plant-based swap for shredded chicken or pork but without the cholesterol! Young (or green) jackfruit is perfect for savory dishes as it takes on the flavors you prepare it with - like these Mexican-inspired tacos. Or try it with BBQ sauce or a flavorful marinade. I love combining it with a legume like black beans to increase the protein content.

4-6 servings


  • 1 yellow onion, diced (or white)

  • 2 Tbsp vegetable broth

  • 2 garlic cloves, minced

  • 1 tsp cumin powder

  • 2 tsp chili powder

  • 1 (14-20oz) can young jackfruit (also known as green jackfruit), chopped

  • 1 (4oz) can diced green chilis

  • 1 (15oz) can black beans, drained & rinsed

  • 1 tsp sea salt, or to taste

  • ½ cup vegetable broth

  • 1 Tbsp fresh lime juice (or 1 tsp apple cider vinegar)

  • GARNISH OPTIONS: PINEAPPLE SALSA or regular salsa, cilantro and avocado

  • 12 soft or crunchy corn tortillas (organic or non-gmo whenever possible)


  1. Heat a large skillet over medium heat. Add the onions and saute 3-5 minutes or until translucent stirring frequently.

  2. Add 2 Tbsp vegetable broth and garlic cooking for about 1 minute or until fragrant.

  3. Stir in the cumin and chili powder and cook for about a minute.

  4. Stir in the jackfruit, green chilis and beans until well combined. Add ½ cup of the vegetable broth and simmer for 8-10 minutes.

  5. While the mixture is simmering, prepare the tortillas according to the manufacturer’s directions.

  6. Add 2 heaping tablespoons of the taco mixture to each tortilla and garnish with salsa, cilantro & avocado. Enjoy!

#mexican #jackfruit #glutenfree #vegan


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