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Jackfruit and tropical slaw tacos served with pickled onions and lime.

Jackfruit Tacos Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz



  • 2 20 oz tins jackfruit in brine, drained, rinsed, squeezed

Dry Rub

  • 1 tbsp chili powder
  • 2 tsp smoky paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder

Sweet Spicy Sauce

  • 1 cup onions, chopped
  • 2-3 cloves garlic, smashed
  • 1-2 tbsp oil (or splash of broth if oil free)
  • 1 15 oz tin fire roasted tomatoes
  • 1 tbsp molasses
  • 1-2 tbsp maple syrup
  • 2 tbsp tamari
  • ½ cup orange or pineapple juice
  • ½ lime, juiced
  • 1" piece ginger, sliced
  • 2 chipotles in adobo
  • ½ cup water/broth

Tropical Slaw Ingredients

  • ½ cup Vegenaise
  • 2 tbsp dijon mustard
  • 3 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1-2 tbsp orange/pineapple juice
  • salt, to taste
  • 3-4 cups slaw mix or shredded cabbage
  • 2 green onions, sliced
  • cilantro, rough chop
  • 2 tbsp coconut shreds (optional)
  • 4 slices fresh pineapple chunks, grilled (optional)

Taco Toppings (optional)

  • avocado slices or guacamole (recipe link below)
  • 1 cup fresh corn, steamed and removed from cob
  • pickled red onion
  • cilantro, chopped
  • 1 lime, cut into wedges


  • 6-8 6" tortilla, corn or flour


Preparing the Jackfruit

  • Jackfruit: Drain, rinse, and pat dry.
  • Gently pull the jackfruit away from the core in large chunks. I remove and discard the large seed pods. Some cores are firmer than others, either break into chunks or chop the harder cores with a knife.
  • Wrap all jackfruit chunks and chopped cores in a clean kitchen towel. Gently squeeze out the excess water.

Spice Rub

  • Add all spice rub ingredients into a small bowl and stir together.
  • Sprinkle over jackfruit and toss to incorporate. Set aside.

Sweet & Spicy Sauce

  • Sauté the onions and garlic in a medium cast-iron skillet or pan over medium-high heat until fragrant and golden (5-6 minutes).
  • Add the rest of the ingredients and bring up to a boil.
  • Pour everything into a blender and blend until smooth.
  • Wipe out skillet to use next.

Preparing the Filling

  • Add 1 -2 tbsp of oil to the cast-iron pan over high heat until hot. Add the jackfruit chunks and let it cook for 4 or 5 minutes or until it starts to turn golden or charred edges.
  • Pour the sweet and spicy sauce over the cooked jackfruit, let it come back to a boil and then reduce the heat to medium (to low) and let it simmer and thicken. Pro Tip: The sauce is ready when it's thick and rich like BBQ sauce. Add a splash of water or broth to thin if needed.
  • While the jackfruit is simmering, prepare the slaw dressing and other optional toppings.

Tropical Slaw Dressing

  • Measure all ingredients into a jar or small bowl. Shake or whisk until incorporated. Taste and adjust as desired.
  • Place the shredded cabbage, onions, and cilantro into a large bowl. Pour as much dressing as desired over the slaw and toss to incorporate.
  • Sprinkle with coconut shreds and pineapple chunks if using.
  • Store the remaining dressing (if any) in a jar in the fridge.

Additional Taco Toppings

  • Slice avocados or make Guacamole Recipe
    Steam corn if using (optional).
    Chop cilantro and slice limes.
  • Warm both sides of the tortillas on a dry griddle or pan.
  • Assemble by layering warmed tortillas with a generous serving of spicy jackfruit topped with creamy slaw, a dollop of guacamole, and top with chopped cilantro, pickled onions, and a lime wedge.
    Add any optional topping ingredients or serve on the side.


Jackfruit - preparing the jackfruit is easy to do, removing excess water from the jackfruit is a game changer to the texture. Don't throw the cores away! Some will be firmer than others - break the softer cores into chunks and chop the firmer cores with a knife.
Use the canned jackfruit in brine or water (not syrup) for this recipe. Typically found in the canned vegetable aisle at the grocery stores, but check the International Food aisles as well. 
Slaw - I use fresh tangerine/Mandarine oranges for this slaw. Pineapple juice may be slightly sweeter or tarter so adjust the maple syrup to your preference.
Storage - store any leftover jackfruit filling in the fridge for up to a week. The slaw dressing will keep well in the fridge for several days in a jar. If already mixed into the cabbage, you will get the best texture if eaten the same or next day.
Leftovers - the jackfruit filling is delicious leftover in a rice bowl with some guacamole and pico later in the week.