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Jackfruit Tacos

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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by: Nicole Presley
Updated Jul 18, 2017
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  • 2 tablespoons olive oil
  • 1 can green jackfruit (packed in brine, drained, rinsed and center cut out), shredded
  • 1 teaspoon honey
  • 1/2 teaspoon vinegar
  • 1 tablespoon water
  • Corn tortillas, as many as you want


  • 1/2 cup carrot shreds
  • 1/2 cup cilantro leaves
  • 1/2 cup purple cabbage, shredded
  • 1 lime in quarters


  • 1
    In a large frying pan over a medium flame, heat olive oil.
  • 2
    Add jackfruit and cook for about 6 minutes.
  • 3
    In a small bowl combine honey, vinegar, and water. Pour the mixture into the pan with the jackfruit.
  • 4
    Let the jackfruit cook for an additional 10 minutes.
  • 5
    Warm tortillas and fill them up with the jackfruit mixture.
  • 6
    Garnish with carrot shreds, cilantro, purple cabbage and a squirt of lime.

Expert Tips

  • tip 1
    You could also add salsa to the tacos.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Jackfruit... What an interesting fruit it is. Native to India, the jackfruit tree fruit is popular in tropical regions around the world. As celebrated as it is, mainly in Asia, it is still not commonly known here in the United States. This mysterious fruit isn’t impossible to find, though. You could look for it in Asian and specialty stores. The jackfruit is huge and prickly on the outside; but when you crack it open, the inside is filled with bulbs or something like pods, which are fleshy. It can be eaten as is or it can be cut up and cooked. Its texture is very similar to chicken, which makes it a perfect vegetarian replacement. In fact, it’s sometimes referred to as “vegetable meat” because it tastes like chicken, only sweeter. On Tuesdays I like to prepare vegetarian meals for my family. Since my 4 year old boy is sometimes a little picky eater, I’m going to try these “chicken” tacos more often. They’re so delicious, he doesn’t taste the difference!
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