Dinner / Mexican-inspired
Smoky Jackfruit Taco Filling
Young jackfruit shreds into a smoky tomato taco filling with cumin and paprika. Use jackfruit in brine and serve in warmed corn tortillas.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Rinse and squeeze jackfruit dry, then pull it into shreds and chop any firm cores.
Soften onion in oil over medium heat for 7 minutes. Add garlic and spices for 1 minute.
Add jackfruit, tomatoes and salt. Simmer for 15 minutes, breaking up the jackfruit with a spoon until the sauce clings.
Stir in lime juice and serve in tortillas warmed in a dry skillet.
0 of 4 steps complete
A little kitchen know-how
- Use young jackfruit in brine, not ripe jackfruit in syrup.
Make it yours & keep it well
Add 250 g cooked black beans to make the filling more substantial.
Storage: Refrigerate filling for 3 days or freeze for 2 months.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Separate a meat-like texture from nutritional equivalence when choosing jackfruit.
Estimated nutrition per serving
280 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate filling for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Add 250 g cooked black beans to make the filling more substantial.
Keep the good food coming.
Black Bean Sweet Potato Tacos
Roasted sweet potatoes and warm black beans fill soft corn tortillas, with lime-dressed cabbage and mashed avocado for fresh contrast.
Pinto Bean Rice Burritos
Soft pinto beans in a spiced tomato sauce join rice and lime-avocado in warm tortillas. Roll tightly for an easy vegetarian lunch or dinner.
Black Bean Quinoa Stuffed Peppers
Bell peppers bake around a quinoa, black bean and sweetcorn filling with smoky spices. Finish with lime and cilantro.