5 ratings

Vegan Jackfruit Tacos

Replace meat with meaty jackfruit for an extra health boost to our favorite taco filling
jackfruit tacos
Daiya Foods

Recipe was provided by Daiya Foods and inspired by Vegan Richa.

These tacos are perfect for a vegan taco dinner for the family. Double the recipe to host your very own #TacoTuesday for a crowd!


  • 1 Cup dairy-free pepperjack cheese, preferably Daiya Pepperjack Shreds
  • 2 20-ounce cans green jackfruit in brine
  • 1 onion, chopped
  • 1/2 Cup lettuce
  • 2 chipotle peppers in Adobo sauce
  • 2 Tablespoons Adobo sauce
  • 10 cloves garlic
  • 4 Tablespoons ketchup
  • 1 Teaspoon ancho chili powder
  • 1/2 Teaspoon black pepper
  • 1 1/4 Cup water
  • Salt, to taste
  • 1/2 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1/2 Teaspoon oregano
  • 8 soft corn tortillas


Drain the canned jackfruit. Add to a saucepan with 3 cups of water, bring to a boil over medium heat, and boil for 10 to 11 minutes. Drain, shred with a fork, and set aside.

Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook jackfruit until translucent. Stir occasionally, about 4 minutes.

In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili powder, black pepper, cumin, coriander, oregano and 1/4 cup of water until smooth.

Add the blended sauce to the skillet with onions and cook until the sauce thickens and smells roasted. Stir occasionally, about 6 to 8 minutes.

Add the shredded jackfruit, 1 cup water, and salt to the skillet. Mix well and cover for 10 minutes.

Stir, reduce heat to medium-low and continue to cook for 15 minutes until the sauce reduces and the jackfruit picks up the sauce flavor.

Prep the tomatoes, lettuce, and dairy-free cheese for toppings.

Add jackfruit to corn tortillas and add tomatoes and lettuce.

Top with cheese and serve.