Quick + Easy Jackfruit Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
172 kcal
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Course
Main Course
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Cuisine
Mexican
Quick + Easy Jackfruit Fajitas
Description
The recipe involves draining and shredding canned green jackfruit, cooking it with optional avocado oil until lightly browned, then adding red onion and two colors of bell pepper sliced thinly. A mix of fajita seasonings including chili powder, cumin, smoked paprika, garlic powder, oregano, salt, cayenne, liquid smoke, and lime juice is added, and the mixture is sautéed just until the vegetables are tender-crisp. This preserves texture while delivering smoky and citrus notes.
Serving suggestions include tortillas, vegan crema fresca, fresh cilantro, avocado slices, and guacamole, allowing customization. Leaving the fajitas unassembled until serving prevents soggy tortillas and maintains freshness. The recipe emphasizes texture and flavor balance by not overcooking the vegetables.
Notes highlight the importance of using young green jackfruit canned in brine or water, advising against fresh, dried, or sweetened canned versions. Leftovers keep well in separate containers for 3-4 days but should not be stored assembled to avoid sogginess.
Ingredients
- 1 tablespoon avocado oil optional *sauté in broth or water for no oil
- 20 ounce jackfruit in brine or water, NOT in syrup, young, green; canned
- 1 red onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste, sea salt
- ¼ teaspoon cayenne pepper or to taste
- 2 teaspoons liquid smoke
- 2 tablespoons lime juice approx. 1 medium lime
Serve with (optional)
- whole wheat tortilla or corn tortillas
- vegan crema fresca
- cilantro fresh
- avocado slices
- guacamole
Instructions
- Drain and rinse your jackfruit very well and use your hands to pull apart the chunks to resemble shredded chicken. Use all the pieces, even the slightly harder core bits, no need to toss any of that out.
- Add the oil (if using) to a pan and over medium high heat, sauté the jackfruit until lightly browned, approx. 8-10 minutes.
- Then add the veggie slices and ALL the seasoning and sauté an additional 2-3 minutes until the peppers are tender crisp. Do not over cook. Remove from the heat and serve with tortillas and toppings of choice.
Notes
- Use young green jackfruit canned in brine or water; avoid fresh, dried, or syrup-packed jackfruit.
- Do not overcook vegetables to maintain a tender-crisp texture.
- Serve fajitas unassembled to prevent soggy tortillas.
- Store leftovers in separate containers for up to 3–4 days; do not store assembled fajitas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172cal | 9% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 349mg | 15% |
| Potassium | 385mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 98mg | 109% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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