This Canned Jackfruit Tacos recipe is a delicious and alternative to traditional meat tacos. Jackfruit is a versatile fruit that has a meaty texture and can be seasoned with various spices to mimic the flavor of meat. This recipe is easy to make and can be ready in less than 30 minutes.
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Check out my Crockpot Salsa Chicken Tacos and my Shrimp Tacos with Cilantro Lime Sauce for more delicious taco recipes!
Canned jackfruit tacos are a delicious and healthy alternative to traditional meat tacos. This recipe uses canned jackfruit, which is seasoned with garlic, paprika, chili powder, cumin, and lime juice, giving it a tangy and spicy flavor.
The jackfruit has a meaty texture, making it a great substitute for meat in tacos. This recipe is easy to make, and it's perfect for anyone looking for a vegetarian option that's both tasty and nutritious.
Why You'll Love This Recipe
- It's a healthy and nutritious alternative to meat tacos. Jackfruit is a good source of fiber, vitamins, and minerals, and it's low in calories and fat.
- It's easy to make. This recipe can be ready in less than 30 minutes, making it a quick and convenient meal option.
- It's delicious. The jackfruit is seasoned with a variety of spices and lime juice, giving it a tangy and spicy flavor that pairs perfectly with the tortillas and toppings.
- It's a great vegetarian or vegan option. This recipe is perfect for anyone who follows a vegetarian diet.
Ingredients You'll Need
- Canned Jackfruit: It has a fibrous, meat-like texture and a mild flavor, making it a popular meat substitute for vegetarian and vegan recipes.
- Olive Oil: Used to cook the garlic and to sauté the jackfruit.
- Garlic: Adds a delicious flavor and aroma to the dish.
- Water: Used in this recipe to help cook the jackfruit and to create a sauce.
- Paprika: Adds a sweet, smoky flavor to the dish.
- Chili Powder: Adds a spicy kick to the dish.
- Cumin: Has a warm, earthy flavor and adds depth to the dish.
- Lime: Adds a tangy, citrus flavor.
- Corn Tortillas: Made from corn flour and water and are a good source of fiber.
- Salsa: Adds a fresh, tangy flavor to the tacos.
- Fat Free Sour Cream: Adds a creamy, tangy flavor to the tacos.
- Reduced Fat Shredded Cheese: Adds a delicious cheesy flavor to the tacos without adding too many calories.
Step-By-Step Instructions
Step 1: Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit into small pieces that resemble pulled pork.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Step 3: Add the shredded jackfruit to the skillet and stir to coat it with the garlic and oil. Add the paprika, chili powder, and cumin and stir to combine.
Step 4: Pour in the water and stir again. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the jackfruit has softened and the water has mostly evaporated.
Step 5: Remove the skillet from the heat and squeeze the lime juice over the jackfruit. Stir to combine.
Step 6: Heat the corn tortillas according to package instructions. You can do this in the oven, on the stovetop, or in the microwave.
Step 7: To assemble the tacos, place a spoonful of the jackfruit mixture on each tortilla. Top with salsa, fat-free sour cream, and reduced-fat shredded cheese.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Make sure to drain and rinse the canned jackfruit thoroughly before using it. This will help to remove any excess salt or brine that may affect the flavor of the tacos.
- Shred the jackfruit with your hands or a fork to create a pulled pork-like texture. This will help the jackfruit absorb the flavors of the spices and cook evenly.
- Use a non-stick skillet or a well-seasoned cast iron skillet to cook the jackfruit. This will help prevent it from sticking to the pan and burning.
- Be sure to stir the jackfruit mixture frequently while cooking to prevent it from sticking to the bottom of the pan.
- Taste the jackfruit mixture before assembling the tacos and adjust the seasoning as needed. You may want to add more chili powder or cumin depending on your taste preferences.
- Warm the tortillas before assembling the tacos. This will help make them more pliable and easier to fold.
Variations
- BBQ jackfruit tacos: Add your favorite BBQ sauce to the jackfruit mixture while it's cooking to give it a smoky, sweet flavor. Top with coleslaw and sliced red onions for a classic BBQ-inspired taco.
- Chipotle jackfruit tacos: Add a few chipotle peppers in adobo sauce to the jackfruit mixture to give it a spicy, smoky flavor. Top with diced tomatoes and sliced avocado for a creamy, fresh contrast.
- Asian-inspired jackfruit tacos: Add soy sauce, hoisin sauce, and rice vinegar to the jackfruit mixture while it's cooking to give it an Asian-inspired flavor. Top with sliced green onions, cilantro, and sesame seeds for added texture.
- Taco salad: Skip the tortillas and serve the jackfruit mixture over a bed of lettuce, black beans, and diced tomatoes. Top with avocado, salsa, and a dollop of sour cream for a satisfying, healthy meal.
- Vegan jackfruit tacos: To make the tacos vegan, skip the sour cream and cheese and top with guacamole instead. You can also use a vegan-friendly tortilla or skip it altogether and serve the jackfruit mixture over rice or quinoa.
- Jackfruit fajitas: Sauté sliced onions and peppers in a separate skillet and mix them with the jackfruit mixture for a tasty fajita-style taco. Top with sliced avocado and a squeeze of lime juice for a fresh, flavorful finish.
- Spicy jackfruit tacos: Add some diced jalapenos or serrano peppers to the jackfruit mixture to give it some extra heat. Top with sliced radishes and pickled red onions for a tangy, crunchy bite.
Storing & Freezing
Storing: If you have any leftover canned jackfruit taco filling, it can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat the filling in a skillet over medium heat until warmed through.
Freezing: You can also freeze the canned jackfruit taco filling for later use. Allow the filling to cool completely before transferring it to a freezer-safe container or resealable freezer bag. Store in the freezer for up to 2-3 months.
Reheating: Thaw the jackfruit filling overnight in the refrigerator and then reheat it in a skillet over medium heat. Add a splash of water or vegetable broth to help prevent it from drying out. Alternatively, you can reheat the filling in the microwave, stirring occasionally, until heated through.
Recipe FAQ's
Yes, you can use fresh jackfruit instead of canned jackfruit. Simply remove the seeds and chop the flesh into small pieces. You may need to adjust the cooking time as fresh jackfruit may take longer to cook than canned jackfruit.
Yes, you can use flour tortillas instead of corn tortillas if you prefer. However, keep in mind that flour tortillas may be softer and less sturdy than corn tortillas, so they may not hold up as well when filled with the jackfruit mixture.
Jackfruit is not particularly high in protein, but it is a good source of fiber, vitamins, and minerals. If you're looking to add more protein to your tacos, you can serve them with black beans or refried beans on the side.
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Canned Jackfruit Tacos
Ingredients
- ¼ cup water
- 1 tablespoon olive oil
- 20 ounce can green jackfruit in brine
- 2 cloves garlic minced
- ½ tablespoon ground paprika
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 lime juiced
- 8 white corn tortillas
- 8 tablespoons salsa
- 8 tablespoons fat free sour cream
- 1 cup reduced fat shredded cheese
Instructions
- Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit into small pieces that resemble pulled pork.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the shredded jackfruit to the skillet and stir to coat it with the garlic and oil. Add the paprika, chili powder, and cumin and stir to combine.
- Pour in the water and stir again. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the jackfruit has softened and the water has mostly evaporated.
- Remove the skillet from the heat and squeeze the lime juice over the jackfruit. Stir to combine.
- Heat the corn tortillas according to package instructions. You can do this in the oven, on the stovetop, or in the microwave.
- To assemble the tacos, place a spoonful of the jackfruit mixture on each tortilla. Top with salsa, fat-free sour cream, and reduced-fat shredded cheese.
Notes
- Make sure to drain and rinse the canned jackfruit thoroughly before using it. This will help to remove any excess salt or brine that may affect the flavor of the tacos.
- Shred the jackfruit with your hands or a fork to create a pulled pork-like texture. This will help the jackfruit absorb the flavors of the spices and cook evenly.
- Use a non-stick skillet or a well-seasoned cast iron skillet to cook the jackfruit. This will help prevent it from sticking to the pan and burning.
- Be sure to stir the jackfruit mixture frequently while cooking to prevent it from sticking to the bottom of the pan.
- Taste the jackfruit mixture before assembling the tacos and adjust the seasoning as needed. You may want to add more chili powder or cumin depending on your taste preferences.
- Warm the tortillas before assembling the tacos. This will help make them more pliable and easier to fold.
- Storing: If you have any leftover canned jackfruit taco filling, it can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat the filling in a skillet over medium heat until warmed through.
- Freezing: You can also freeze the jackfruit taco filling for later use. Allow the filling to cool completely before transferring it to a freezer-safe container or resealable freezer bag. Store in the freezer for up to 2-3 months.
- Reheating: Thaw the jackfruit filling overnight in the refrigerator and then reheat it in a skillet over medium heat. Add a splash of water or vegetable broth to help prevent it from drying out. Alternatively, you can reheat the filling in the microwave, stirring occasionally, until heated through.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Denay DeGuzman
My niece cooked these jackfruit tacos for the family, and they were delicious! Thank you for sharing a delicious recipe that's perfect for Taco Tuesday!
Priya Lakshminarayan
I have been on the fence about jack fruit but your recipe has got me convinced. 🙂 Will try this soon.
Charla @ That Girl Cooks Healthy
These tacos look delicious and I'm always looking for new ways to use Jackfruit. What a keeper!
Haley D Williams
What a great way to change up taco night! I have to try this!
Anna
I've got a tin of jackfruit in my kitchen cupboard and it's been there for a while, purely because I had no idea how to use it. I now know exactly what I'm going to make with it! Can't wait to try this recipe!
Angela Greven | Mean Green Chef
These look so tasty! Jackfruit is really interesting to work with, I love how it takes on flavors so easily too, thanks for sharing! 🙂