14 April 2020

Jackfruit Tacos

Roasted, spiced jackfruit tacos with creamy refried beans and fresh, tangy slaw. Served in a fresh, soft tortilla with a squeeze of zesty lime. These tacos make the most of pantry ingredients to create something truly amazing!

The incredible thing about a taco is how versatile they are - there's an endless possibility for taco filling combinations so you can let your creativity run wild! This recipe used what I had on hand, but if you don't have jackfruit, other things like shredded mushrooms, cauliflower, sweet potato, tofu or tempeh would all be great options.

When you think of tacos your mind might immediately wander to the ones you ate growing up, with a crispy shell stuffed with seasoned mince, shredded lettuce, tomatoes, cheese and sour cream. Hard shell tacos are an American fast food invention and whilst they can be delicious, they're pretty far away from a soft tortilla taco. Soft tacos can be served in wheat or corn tortillas - wheat are more common as they last longer and are more pliable than corn, but a fresh corn tortillas can be pretty amazing too! I acutally didn't have any tortillas on hand when I made this and taco-sized tortillas can be a little tricky to find where I live, so I actually made my tortillas using this recipe, which was surprisingly easy! You don't have to do this and can use any size tortilla, but the option is there to experiment! 

The jackfruit in this recipe is coated in a delicious spice mix and roasted in the oven, it comes out a little crispy and chewy, perfectly complimenting the soft, seasoned beans and fresh crunch from the slaw. The beans contribute plenty of protein to this recipe needed for muscle growth and repair, as well as that all-important fibre and iron too! The slaw is rich in vitamin C, helping to boost iron absorption as well as vitamin K, needed for blood clotting.

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Jackfruit Tacos | Serves: 2-3 | Time: 30 mins

You'll need

  • Chopping board
  • Knife
  • 2x mixing bowls 
  • Baking tray + greaseproof paper
  • Sauté pan
  • Wooden spoon
  • Measuring cups + spoons
  • Potato masher
  • Frying pan 


  • 1 can young green jackfruit
  • 2 tbsp tomato puree
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chipotle flakes
  • 1 tsp smoked paprika
Refried beans
  • 1 tbsp oil
  • 1 onion
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/4 tsp chili powder
  • 1 can pinto beans + liquid (unsalted)
  • Salt, to taste
  • Squeeze of lime
  • 1/4 red cabbage
  • 1 red onion
  • Juice 1 lime
  • 1 tsp brown sugar
  • Pinch salt
To serve:
  • 6 small soft tortillas (2-3 per person depending on size)
  • Lime wedges
  • Spring onions, sliced (optional)
  • Fresh coriander (optional)


  1. Pre-heat the oven to 180°C and line a baking tray with greaseproof paper.
  2. Drain the jackfruit, then add to the mixing bowl. Using a potato masher, or your hands, shred the jackfruit into small pieces. Then add the seasoning ingredients from the tomato puree to the smoked paprika and mix well, ensuring the jackfruit is evenly coated. Spread out in a thin layer on a baking tray and cook for 10-15 minutes, mixing the jackfruit a little halfway through to ensure it cooks evenly. 
  3. Heat up the sauté pan on a medium heat, and mince the onion, then, once hot, add a splash of oil and the onion and cook for 5 minutes, stirring often. Then add the spices, from the cumin to the chili powder and stir before adding the beans, including the liquid, and a squeeze of lime and salt to taste. Using a potato masher, coarsely mash the beans to desired consistency. Reduce the heat to low and cook for 10 minutes, stirring occasionally - add a splash more water if needed and taste for seasoning, adjusting as required. 
  4. Meanwhile, thinly slice the cabbage and red onion and add to a large bowl with the lime juice, brown sugar and a pinch of salt and toss together. 
  5. To serve, heat the tortillas in a frying pan for a few seconds one by one before assembling the tacos - you can put them between clean tea towels to keep them warm. If you're making tortillas from scratch, have all the elements ready and cook the tortillas just before assembling the tacos to ensure they're pliable and fresh! To make the tacos, start with a layer of refried beans, top with the jackfruit, then slaw and fresh coriander and spring onions. Squeeze over a little lime and enjoy! 
Cassidy xx