Vegan Shredded "Chicken" Tacos with Jackfruit 🌮 A simply delicious recipe for creating the best meatless street tacos using all plant-based ingredients.
This recipe is so simple to prepare, you can enjoy Taco Tuesdays any day of the week! These lightly seasoned vegan shredded "chicken" tacos with jackfruit are a great way to experience the tastes and textures of traditional Mexican street tacos, without causing harm to animals. How nice is that?!
In my hometown of San Diego, California, Mexican food is our most popular local cuisine. Along with enchiladas & burritos, tacos belong right at the top of favorite south-of-the-border dishes. These shredded (or pulled) jackfruit tacos are cooked in a zesty combo of southwestern-inspired flavors that can be easily adapted to suit your taste preferences. They pair perfectly with our easy vegan Mexican rice. Add a side of our refreshing and colorful watermelon mango pico de gallo and your plate will look like a party!
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🌮 Ingredients
🥕 See the recipe card below for quantities & details.
Ingredient notes
This recipe is very versatile. You can add or remove ingredients to your liking. I have included suggested substitutions below as well as variations further down in the article. For these vegan shredded "chicken" tacos with jackfruit, we've used typical taco spices along with citrusy lime juice, bright bold salsa & rich tomato paste, balanced with a touch of sweet maple syrup.
- Jackfruit - canned green jackfruit in brine or water (not syrup)
- Onion - brown, red, or white
- Garlic- fresh preferred, can substitute with garlic powder
- Olive oil - or light vegetable oil
- Tomato paste - or thick tomato sauce
- Salsa - smooth, chunky, spicy, mild, or pico de gallo - your choice
- Maple syrup - substitute with agave nectar, brown sugar or vegan honey
- Lime juice - fresh preferred or bottled
- Cumin powder - substitute with coriander, paprika, or taco seasoning
- Chile powder - Ancho (or chipotle if you prefer a smoky flavor)
- Salt & pepper
🥕 Be sure to use canned green jackfruit that has been packed in brine or water - not syrup (which is too sweet). Before using the jackfruit, drain off the brine and rinse it in water. Learn more about jackfruit in the FAQ's below.
🌮 Instructions
1. Measure your ingredients.
2. Peel/dice onion and garlic.
3. Drain/rinse jackfruit.
4. If you find seeds/pods in your jackfruit, they are edible and nutritious, so you can certainly use them if you like. I find them to be rather tough in texture and prefer not to include them in this dish, but that's just me.
5. Shred the jackfruit with a fork, knife, or simply use your fingers to pull it apart.
6. Pour olive oil into a skillet over medium-high heat. Add diced onion and stir occasionally, until onion begins to sweat and starts to become transparent.
7. Add garlic. Stir frequently so that garlic doesn't burn. Lower temperature if needed.
8. Add jackfruit, continue stirring.
9. Stir in remaining ingredients.
10. Continue cooking for 10-15 minutes until jackfruit is browned. Stir frequently so it doesn't burn or stick to the bottom of the pan.
11. When ready, remove from heat and serve!
🌮 Taco Toppings
This recipe is inspired by a simple meat-based filling commonly used in traditional Mexican street tacos that are typically served in small soft corn tortillas topped with cilantro. But why stop there? The best part of making vegan shredded chicken tacos with jackfruit is all the tasty toppings you can add, such as:
- Grated vegan cheeses
- Non-dairy sour cream
- Diced avocado or guacamole
- Shredded cabbage or lettuce
- Cilantro
- Diced tomatoes
- Sliced black olives
- Salsas
- Diced red or green onions
- A squeeze of fresh lime
Variations
This recipe is perfectly suited for vegans, non-vegans, or anyone wanting to satisfy a craving for traditional tacos, without causing harm to animals. This dish is so easy to customize to your own tastes. Want to kick up the heat or adjust the flavor profiles of your tacos? Prefer to create a vegan version of carnitas or pulled pork? Go for it!
- Smoky flavor - For a deeper, smokier flavor, add chipotle sauce, smoked paprika, smoked masalas, smoked salt or liquid smoke.
- Vegan carnitas/pulled pork - Add your favorite barbecue sauce along with some hot sauce to the jackfruit while it is cooking.
- Vegan shredded beef - Include vegan "beef" bouillon with the jackfruit while cooking.
- Vegan shredded chicken - Boost the flavor with vegan "chicken" bouillon.
- Keep it easy! - Replace the spices with an all-purpose taco seasoning.
If you love tacos, be sure to check out this delish recipe for vegan potato tacos with cabbage.
Equipment
Just a few basic kitchen tools are all you need.
- A large skillet (we love cast iron!)
- Mesh strainer or colander
- Cutting board
- Fork or kitchen knife
- Measuring spoons
- Wood, silicone, or metal spatula
🌮 Top Taco Tip
For street-style or soft tacos (not crispy), select the softest and freshest corn (or flour) tortillas you can find. Some corn tortillas may become brittle in a day or two, which can cause your tacos to fall apart. Here are two simple ways to soften corn tortillas if needed:
Oven Method
Cut an 18" long sheet of aluminum foil and parchment paper. Layer the parchment on top of the foil.
Brush one side of each tortilla with a small amount of cooking oil. Create a small stack of tortillas on top of each other (4-6) and place on parchment.
Fold parchment paper over and cover securely with foil.
Place wrapped tortillas in a pre-heated 350℉ oven for 3 minutes. Flip packet over and continue heating for 3 more minutes. Use them while warm.
Microwave Method
If you prefer not to use oil, lightly dampen a few sheets of paper towels with water and layer tortillas between the towels. Place in a microwave, heating in short (15-20 second) increments. Don't overheat or the tortillas will get tough. Too much water on the paper towels may cause the tortillas to stick to the paper. Be sure to use the tortillas immediately after heating, while soft.
🌮 FAQ's
Available canned or fresh, this weirdly wonderful fruit comes from a species of tree in the breadfruit and fig family and is the largest tree fruit in the world. A single jackfruit can weigh as much as 100 lbs. or more! Mild in flavor, it lends itself to a wide-array of vegan dishes as it readily absorbs and takes on any spices and seasonings you combine with it and its texture allows it to be shredded or chopped, similar to most meats. It is a rich source of many vitamins and minerals, is high in fiber and contains no cholesterol or saturated fats.
Ripe jackfruit is a sweet tropical fruit, with a musky aroma and similar in texture to mangoes and pineapple, and sometimes compared in flavor to Juicy Fruit gum. For this recipe, we are using canned, unripened, green jackfruit. Unripe jackfruit has very little flavor or scent, (it reminds me a bit of artichoke hearts), allowing it to absorb the flavors of any ingredients it is cooked with.
Refrigerate leftover vegan shredded "chicken" jackfruit taco filling in an airtight container up to 3 days.
Looking for more festive & delish vegan Mexican dishes? Here's a few favorites!
Did you enjoy this recipe? ⭐️⭐️⭐️⭐️⭐️ Please rate it in the comments below.
Thanks a bunch!🥕
Recipe
Vegan Shredded "Chicken" Tacos with Jackfruit
Equipment
- 1 large skillet
- 1 Mesh Strainer or colander
- 1 fork
- 1 Heat proof spatula or turner
Ingredients
- 2 cans jackfruit 2 - 20 oz cans - packed in brine or water
- 1 medium brown onion peeled and diced
- 2 cloves garlic peeled & minced (finely chopped)
- 2 tablespoons olive oil
- 2 teaspoons lime juice
- 2 tablespoons maple syrup
- 1 tablespoon salsa salsa fresca, chunky, or pico de gallo
- 1 tablespoon tomato paste
- ½ teaspoon chile powder Ancho or your choice
- ½ teaspoon cumin
- ¼ teaspoon salt add more to taste if desired
- ¼ teaspoon pepper as needed
- 16 small corn tortillas taco size
Optional (for a stronger flavor)
- ½ cup vegetable broth vegan "chicken" bouillon mixed with water
Instructions
- Measure your ingredients.
- Peel and dice onion.
- Peel and mince garlic.
- Using a strainer, drain brine from jackfruit, then rinse under water. Drain thoroughly.
- On a cutting board, shred the jackfruit with a fork, knife, or simply use your fingers to pull it apart.
- Pour olive oil into a skillet over medium-high heat. Add diced onion and stir occasionally, until onion begins to sweat and starts to become transparent.
- Add garlic. Stir frequently so that garlic doesn't burn. Lower temperature if needed.
- Add jackfruit, continue stirring, then add remaining ingredients (including broth if desired).
- Continue cooking for 10-15 minutes until jackfruit is browned. Stir frequently so it doesn't burn or stick to the bottom of the pan.
- When ready, remove from heat and serve!
Notes
- Grated vegan cheeses
- Non-dairy sour cream
- Diced avocado or guacamole
- Shredded cabbage or lettuce
- Diced tomatoes
- Sliced black olives
- Salsas
- Diced red or green onions
- A squeeze of fresh lime
- Smoky flavor - For a deeper, smokier flavor, add chipotle sauce, smoked paprika, smoked masalas, smoked salt or liquid smoke.
- Vegan carnitas/pulled pork - Add your favorite barbecue sauce along with some hot sauce to the jackfruit while it is cooking.
- Vegan shredded beef - Include ½ cup vegan "beef" bouillon with the jackfruit and seasonings while cooking. Allow liquid to cook off.
- Keep it easy! - Replace the spices with an all-purpose taco seasoning.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Connie Edwards McGaughy
Vegan taco lovers rejoice! This simple recipe for creating your own plant-based street tacos is as easy as it gets + you can adjust the seasonings to your liking. Perfect for a casual meal or a festive party.