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15 Minute Vegan Jackfruit Tacos
4.7 from 9 votes

15 Minute Vegan Jackfruit Tacos

Tasty vegan tacos in 15 minutes? Sign me up! Using canned jackfruit for vegan taco meat, these plant-based jackfruit tacos come together fast—in just 15 minutes. The shredded jackfruit filling combines black beans, warm spices, and fresh lime juice before being tucked into a warm corn tortilla. Top with your favorite fixings! Taco night has never been easier!

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 193 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Taco Filling
  • 1 ounce can young green jackfruit in water or brine, NOT SYRUP (ok to use 15 oz.)
  • 1 Tablespoon neutral oil
  • ½ yellow onion finely diced
  • 2 garlic minced, or 1/2 teaspoon garlic powder, cloves
  • 2 teaspoons cumin ground
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano dried
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 lime juiced, to taste
  • ¾ - 1 teaspoons kosher salt approximately; to taste
  • Few Few dashes soy sauce for umami flavor (optional, or vegan worcestershire sauce
  • 1 ounce can black beans drained and rinsed
  • ¼ cup vegetable broth or stock, or water
  • 6-8 corn tortilla for serving, or flour tortillas
Topping Options
  • romaine lettuce shredded
  • Pico de Gallo or salsa
  • avocado sliced or guacamole
  • shredded cheese or Cotija cheese crumbles
  • sour cream
  • cilantro finely chopped

Instructions

    Cup of Yum
  1. Jackfruit: Prepare the jackfruit by first draining and rinsing it. Using your clean hands, take a triangle of jackfruit and shred it apart in your hands, including the base. Place the shredded pieces, seeds, and base in a bowl and set aside until ready to use.
  2. In a large skillet, heat the oil over medium-high heat. Add the diced onion, saute for 1 minute, then add the garlic. Continue to cook for 2-3 minutes until tender, and be sure to add a pinch of salt to begin adding it in.
  3. Add the dried spices and herbs - cumin, chili powder, onion and garlic powders, oregano, paprika, and cayenne pepper. Stir to coat and toast the spices for 30-60 seconds. Add the dashes of soy sauce or Worchestershire, if using.
  4. Stir in the shredded jackfruit and black beans until combined, then add vegetable stock and simmer, letting the liquid reduce, for about 3-4 minutes.
  5. Remove the filling from the heat, then serve with flour or corn tortillas and toppings as desired. Store any leftover filling in an airtight container in the fridge.

Notes

  • Salt: if using broth, be sure to reduce the amount of salt because there is already salt in the broth. Stock shouldn't have added salt.
  • Use about 1 1/2 TBSP homemade no-salt taco seasoning in place of the spices, if you have it on hand, and keep the salt in this recipe to season accordingly.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Sodium 1030mg (43%) Potassium 462mg (10%) Fiber 10g (40%) Sugar 1g (2%) Vitamin A 242IU (5%) Vitamin C 7mg (8%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 30g 10%
Protein 10g 20%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 1030mg 43%
Potassium 462mg 10%
Fiber 10g 40%
Sugar 1g 2%
Vitamin A 242IU 5%
Vitamin C 7mg 8%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.