Craving a vibrant, easy plant-based meal that tastes like a fiesta? These tacos are bold, bright, and ready in under an hour — perfect for weeknights or casual get-togethers. Below you’ll find a full vegan jackfruit tacos recipe with a tangy pineapple salsa that balances sweet, smoky and spicy flavors.

Vegan Jackfruit Tacos with Pineapple Salsa

Why you’ll love these vegan jackfruit tacos

Jackfruit is the go-to jack-of-all-trades in vegan Mexican recipes because its shredded texture soaks up spices and sauces beautifully, creating a pulled-meat mouthfeel without animal products. Paired with a fresh pineapple salsa, you get a contrast of savory, smoky, sweet, and acidic notes that make these plant-based tacos irresistibly satisfying. This jackfruit taco recipe is also ideal for quick vegan dinners: it’s easy, adaptable, and crowd-pleasing.

Recipe details

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 (about 8 tacos)
Difficulty: Easy

Ingredients

For the jackfruit filling:

2 (20 oz) cans young green jackfruit in water/brine, drained and rinsed
2 tablespoons olive oil (or avocado oil)
1 small onion, finely chopped
3 cloves garlic, minced
1 chipotle pepper in adobo, minced (or 1 tsp chipotle powder)
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to taste)
1/2 cup vegetable broth
1 tablespoon soy sauce or tamari
Salt and pepper to taste
Fresh lime juice (from 1 lime)

For the pineapple salsa:

1 cup fresh pineapple, finely diced
1/4 red onion, finely diced
1 small jalapeño, seeded and minced (optional for heat)
1/4 cup chopped fresh cilantro
Juice of 1 lime
Pinch of salt

To assemble:

8 small corn or flour tortillas (warmed)
1 avocado, sliced
Extra cilantro leaves and lime wedges, for serving
Optional: shredded cabbage or lettuce, vegan sour cream or cashew crema

Step-by-step instructions

Prep the jackfruit: Drain and rinse canned jackfruit. Use your hands or two forks to pull the jackfruit apart into shredded pieces, removing any core pieces that are too firm. The goal is a shredded, pulled texture.
Sauté aromatics: Heat oil in a large skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add garlic and sauté 30 seconds until fragrant.
Build flavor: Stir in tomato paste, smoked paprika, cumin, chili powder, and minced chipotle (or chipotle powder). Cook 1 minute to toast the spices, stirring constantly to avoid burning.
Add jackfruit and liquids: Add shredded jackfruit to the pan and stir to coat in the spice mixture. Pour in vegetable broth and soy sauce, then bring to a gentle simmer.
Simmer and shred: Reduce heat to medium-low, cover, and simmer for 10–12 minutes to allow flavors to meld. Uncover and use a spatula to press and further pull the jackfruit apart, creating a shredded texture. If the mixture looks dry, add a splash more broth.
Caramelize & finish: Increase heat to medium-high and cook uncovered for 3–5 minutes to caramelize edges and concentrate flavors. Squeeze lime juice over the filling and season with salt and pepper to taste.
Make pineapple salsa: While the jackfruit simmers, combine diced pineapple, red onion, jalapeño, cilantro, lime juice and a pinch of salt in a bowl. Taste and adjust acidity or salt as desired.
Warm tortillas: Warm tortillas in a dry skillet for 20–30 seconds per side, or wrap in a damp towel and microwave 20–30 seconds.
Assemble tacos: Spoon jackfruit onto warm tortillas, top with pineapple salsa, avocado slices and optional cabbage or crema. Serve immediately with lime wedges.

Cooking tips and tricks

Choosing jackfruit: Use young green jackfruit packed in water or brine — not the sweet, ripe variety packed in syrup used for desserts.
Rinsing matters: Rinse canned jackfruit well to remove any briny or metallic taste.
Texture tip: Pull apart the jackfruit with forks or your fingers — the more shredded, the more it mimics pulled meat.
Smoky flavor: Add a dash of liquid smoke if you want an extra smoky edge, especially if you don’t use chipotle in adobo.
Make it spicy or mild: Adjust jalapeño and chipotle levels to suit your heat preference; omit seeds for less heat.
Batch cooking: Double the recipe and freeze cooked jackfruit filling in portions for quick plant-based tacos on busy nights.
Gluten-free option: Use corn tortillas and check tamari/soy sauce labels for gluten-free certification.

Nutritional information (approximate per serving)

Note: These values are estimates and will vary depending on brands and portion sizes.

Calories: 310 kcal
Protein: 6 g
Carbohydrates: 42 g
Fiber: 6 g
Fat: 12 g
Saturated fat: 2 g
Sodium: 520 mg

This jackfruit taco recipe provides moderate carbs and healthy fats (from avocado), and fiber-rich pineapple and cabbage add nutrients and crunch. For more protein, serve with a side of black beans or add crumbled tofu.

Recipe variations

BBQ jackfruit tacos: Swap the spice mix for 1/2 cup of your favorite vegan BBQ sauce toward the end of cooking and simmer until coated. Top with pickled red onions.
Chipotle-lime jackfruit: Increase chipotle in adobo and add extra lime for a more tangy, smoky profile. Great with pickled jalapeños.
Green salsa version: Replace pineapple salsa with tomatillo salsa verde and top with sliced radishes for a fresher take.
High-protein option: Mix black beans or crumbled tempeh into the jackfruit for a heartier protein boost.
Gluten-free & low-carb: Serve on lettuce cups or low-carb tortillas for a lighter option.

Storage and serving suggestions

Make-ahead: Cook the jackfruit filling up to 3 days in advance and store in an airtight container in the refrigerator. Prepare pineapple salsa separately and keep chilled for up to 48 hours.
Freezing: Freeze the cooked jackfruit filling in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water or broth.
Reheating: Reheat gently in a skillet over medium heat, adding a little vegetable broth to keep the mixture moist. Microwave in 30-second intervals if short on time.
Serving ideas: Serve tacos as a main course with cilantro-lime rice, black beans, or a simple green salad. For a party, set up a taco bar with tortillas, salsas, pickled onions, shredded cabbage, and sauces.

FAQ

What makes these vegan jackfruit tacos taste like meat?

Young jackfruit has a fibrous, neutral-mild texture that shreds easily. When cooked with robust spices, tomato paste, and a bit of caramelization, it mimics the texture and savory depth of pulled meats. The smoke from paprika or chipotle also boosts the meaty profile.

Can I use fresh jackfruit?

Fresh jackfruit can be used, but it requires more prep—peeling, removing the core and seeds, and shredding. Canned young green jackfruit is the most convenient and consistent option for this jackfruit taco recipe.

How to warm tortillas without breaking them?

Warm tortillas over a low-medium skillet for 20–30 seconds per side, or wrap them in a damp cloth and microwave briefly. For a charred flavor, heat directly over a gas flame for a second or two, turning cautiously.

Is this suitable for kids or picky eaters?

Yes. To tone down the spice, omit the chipotle and jalapeño, and serve with milder toppings like avocado and shredded lettuce. The sweet pineapple salsa often appeals to kids because it balances the savory filling.

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Conclusion

These vegan jackfruit tacos with pineapple salsa are a terrific example of how plant-based tacos can be bright, satisfying and easy to make. This jackfruit taco recipe works for quick vegan dinners, special occasions, or a casual taco night. With just a few pantry spices and fresh pineapple salsa, you get a balance of savory, smoky and sweet—without any complicated prep. Try the variations and make it your own: BBQ-style, extra-spicy or low-carb — jackfruit is flexible and forgiving. If you want more vegan Mexican recipes or ideas for plant-based tacos, I’m happy to share meal plans and pairing suggestions.