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Plant-Based Jackfruit Tacos – Healthyish Foods

Jackfruit Tacos

Meat free and absolutely delicious, these plant-based jackfruit tacos need to be added to your weekly meal plan. They loaded with flavor, easy to make, and come together in under 30 minutes.
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Ingredients

  • 1 box jackfruit, Upton’s Naturals brand, 10 ounce box
  • ¾ cup sweet onion, diced small
  • 1 tablespoon taco seasoning, about half of a packet
  • ¼ cup jalapeno, sliced or minced small
  • 1 avocado, peeled, pitted and sliced thin
  • 2 limes, cut into wedges
  • 1-2 ears corn, grilled and sliced off of the cob
  • 2 tablespoons cilantro, rough chop
  • 5 street taco tortillas, street taco tortillas are 4.5 inches wide

Spicy Lime Crema

  • ¼ cup sour cream, vegan
  • 2 teaspoons hot sauce, Frank's Red Hot
  • 1 tablespoon lime juice, fresh squeezed

Equipment

  • saute pan
  • colander
  • food processor

Instructions 

  • Remove the jackfruit from the container. I use Upton Natural’s Brand (original flavor) which comes in a box. It’s lightly soaked in a small amount of liquid, so I rinse and drain it off in a colander. If you use canned jackfruit be sure to rinse it well. Canned jackfruit can be salty, so make sure it is well rinsed and all of the brine is removed.
  • Next, take the jackfruit out of the colander and remove the pits. You will see them; they look like round little seeds.
  • Next, add the jackfruit to a food processor or blender. Buzz it up for a few seconds until the jackfruit is all the same size. It will resemble canned tuna or shredded crabmeat.
  • Remove the jackfruit from the food processor and place it on paper towel or clean kitchen towel. Squeeze out any excess moisture.
  • Gently spray a sauté pan with cooking spray.
  • Add the jackfruit and the diced onion to a large sauté pan with sides and cook it over medium heat.
  • Once the onions begin to turn translucent add the taco seasoning. I used a ½ packet but follow your heart.
  • Stir until well combined.
  • Once the jackfruit and onions are slightly crispy, you’ll remove the mixture from the heat. Set aside.
  • Next, heat your tortillas so they are soft and pliable. I like to quickly char mine over the stovetop but be very careful if you do this.
  • Next, you will grill your corn and carefully cut it away from the cob. Set aside. Canned corn or cooked frozen corn will work fine too!
  • Thinly slice your fresh jalapeno and roughly chop some fresh cilantro. Cut the limes into wedges and set aside.

Spicy lime crema:

  • Combine vegan sour cream, hot sauce and lime juice, stir until well combined.

Assemble the tacos:

  • Lay your tortilla down add some jackfruit onion taco “meat”. Top with the grilled corn, jalapeno, avocado slices, cilantro and lime wedges. Serve with the crema on the side or on top!
  • Serve immediately and enjoy.

Nutrition

Serving: 1serving, Calories: 109kcal, Carbohydrates: 10g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 6mg, Sodium: 104mg, Potassium: 286mg, Fiber: 4g, Sugar: 3g, Vitamin A: 255IU, Vitamin C: 21mg, Calcium: 34mg, Iron: 1mg