Vegan Jackfruit Tacos

At a few of my recent talks in the community a lot of people have been inquiring about Jackfruit, so I wanted to post one of my favourite recipes. Jackfruit is popular among the vegan and plant-based communities as it has a “meat-like” or chewy texture when cooked. It is also packed with nutrients including fibre, manganese, magnesium, potassium, vitamin C and antioxidants.

As amazing as Jackfruit is, the one downside is that it does not have a lot of protein so be sure to include more protein in your day or serve topped with a protein source. An easy way to add more protein would be to top with shelled hemp seeds.

Enjoy your tacos on regular wraps or lettuce boats and get creative with your toppings.


Vegan Jackfruit Tacos


2 cans jackfruit, drained, rinsed and chopped

1 tablespoon avocado or coconut oil

¼ yellow onion, diced

4 cloves garlic, minced

2 tablespoons soy sauce or tamari

1 tablespoon lime juice (freshly squeezed)

1 tablespoon apple cider vinegar

3 tablespoons chipotle BBQ sauce

½ teaspoon liquid smoke (optional)

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

Tacos or lettuce wraps and desired taco fillings

  • avocado, red onion, cilantro, purple cabbage, corn, diced red peppers

Note - I love to serve mine in lettuce boats and top with lots of veg and hemp hearts (shelled hemp seeds)


  1. To chop jackfruit – cut off core (harder tip on jackfruit), next cut jackfruit into thin slices form core to outer edge to break it up into a shredded texture.

  2. Heat oil in large skillet over medium-high heat. Add in onions an garlic and sauté for 5 minutes until the onions have softened. Add in chopped jackfruit and remaining ingredients. Simmer for 5-10 minutes, if seems to wet simmer a little longer, if too dry add a splash of water.

If you make this dish be sure to send us a pic or tag us in your creation #prepwithpam. If you make a modification share your ideas in comments below. We love hearing variations for recipes.

Happy Cooking,