Jackfruit is a versatile ingredient that can mimic the texture of shredded chicken, pork or beef. This and the fact that the flavorless fruit fully absorbs added flavor means it’s perfect for tacos. You’ll be pleasantly surprised it’s not meat!
Recipe by Jess Ferrin
For jackfruit veterans and those with a large cutting board, tackling the whole fruit may come with ease. For the rest of us, you can find raw jackfruit packed in brine, water, or syrup in the canned goods aisle. Top your tacos with homemade pico de gallo and a side of guacamole using our recipe mix.
3-5 roma tomatoes, seeded and diced
½ medium red or white onion, diced
3 garlic cloves, minced
1 jalapeno, chopped (optional)
2 tbsp lime juice
Salt to taste
1 tbsp olive oil
1 lb jackfruit, fresh or from a drained can
½-1 packet F&S TACO Seasoning
Corn or flour tortillas
Mexican crema or sour cream
Fresh-squeezed lime juice
Pico de gallo
Optional taco toppings
For the pico de gallo
Mix all ingredients and let sit for about 30 minutes to allow the flavors to enhance.
Preparing the Jackfruit
Boil jackfruit in a large pot of water for 10 minutes. Strain and shred with a fork.
Heat olive oil on a griddle or large frying pan at medium-high heat. Add shredded jackfruit, and F&S TACO Seasoning to taste.
Sauté until the jackfruit is cooked throughout, about 5 minutes or until slightly golden. Sauté longer if you want a crispier texture on your jackfruit.
Heat tortillas in a pan or briefly over a gas burner.
Build your tacos: tortilla, jackfruit, pico de gallo and optional toppings of your choice.