Jackfruit is one of those exotic tropical fruits that only grows in specific parts of the world and is not too popular. Its available everywhere but grows only at a few regions. India is one of those places where it grows in abundance and infact is consumed differently in the north and the south region of the country. Before coming to Pondicherry I had eaten jackfruit as a vegetable in stews. It was the first time in Pondy that I ate it like a fruit and also saw ice creams being made with fresh jackfruit. It makes sense to eat it like a fruit since it IS a fruit…..but for some reason in north India its not allowed to ripen completely and is consumed while its still very tender and small in size. As a kid I remember eating rice preparations with it (one of my favorite).
The fruit is slightly messy and sticky and a bit of a challenge to cut. You need a big sharp knife and some oil to rub between your palms while handling it. You could also wear rubber gloves while cutting it. Do these two things and working with it will be a lot easier. The fruit is made of these fiber like strands, a bulbous fruit (which is very sweet if the jackfruit is ripe) and a seed inside the bulbous fruit. For this recipe you need the strands (eat the fruit and discard the seeds). Here is a video on how to cut a jackfruit.
This recipe is great for new vegetarians who are missing the meat – as the strands once cooked resembles pulled pork in look and somewhat in texture too. But otherwise too it is a very flavorful recipe which you should try atleast once. If living in a country where jackfruit is not easily available – try an Indian store or an Asian market in the months of summer to get your hands on it. 
The paprika and cumin brings out really nice smokey favors which works great as a contrast to the flavors of sour cream and lime juice that you add while putting the tacos together. I used a simple homemade corn salsa in the tacos to enhance the flavor but feel free to use whatever toppings inspires and attracts you. Some sweet salsa would taste pretty great too…use queso sauce instead of sour cream or guacamole instead of corn salsa – you can get creative with the toppings.
Jackfruit Tacos
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty jackfruit mimics pulled pork in these easy tacos.
Perfect for vegetarians and meat-lovers alike!
Ingredients
- 1/2 large jackfruit
- 1 onion roughly chopped
- 1 green bell pepper roughly chopped
- 2 cloves garlic, finely chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 2 tsp taco seasoning
- 1 tbsp vegetable oil
- 1/4 cups (60 ml) water
- Salt
- 4 to 5 tortillas
- corn salsa (to serve)
- sour cream (to serve)
Instructions
- Separate the jackfruit strands from the fruit. If using ripe jackfruit, use only the strands.
- In a saucepan, heat some oil over medium heat and stir-fry the jackfruit strands until slightly golden. Set aside.
- In the same saucepan, heat more oil. Add onions and garlic; stir-fry until the onions are golden.
- Add peppers and cook, stirring frequently.
- Add paprika, cumin, and taco seasoning; cook for 30 seconds.
- Add the jackfruit strands and stir to combine.
- Add water, cover, and cook on medium-low heat for 15 minutes, or until the strands are softened. Remove from heat and let cool to warm.
To assemble the tacos
- Heat a few teaspoons of oil in a saucepan and heat the tortilla for a few seconds per side until heated through. The oil will make them soft.
- Place 2 spoonfuls of jackfruit mixture in the center of the tortilla.
- Add a tablespoon of corn salsa, a few dollops of sour cream, and fresh cilantro.
- Squeeze fresh lemon juice and roll up to form a wrap. Serve immediately.
Notes
- For a smokier flavor, use chipotle powder in place of some of the paprika.
- To speed up cooking time, use canned jackfruit in water or brine; simply drain and rinse before cooking.
- Leftover jackfruit filling can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large taco
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
What type of jackfruit should I buy for tacos?
Use young green jackfruit packed in water or brine, not the ripe sweet kind in syrup. Drain and rinse it well, then shred the pieces with your fingers or two forks before cooking.
How do I get the jackfruit to develop a meat-like texture?
After shredding, cook it in a dry or lightly oiled pan over medium-high heat without stirring too often. Letting it sit against the hot surface builds caramelized, slightly crispy edges.
What toppings pair well with jackfruit tacos?
Pickled red onion, fresh cilantro, sliced avocado, and a squeeze of lime all work well. A creamy chipotle sauce or simple salsa verde cuts through the depth of the cooked jackfruit.
