Jerk Jackfruit Tacos

So you’ve heard about Jackfruit and you want to start eating it at home, but where do you start? Today you’re going to learn how to turn this fruit into a delicious plant-based meat substitute with these Jerk Jackfruit Tacos!

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 Jerk Jackfruit Tacos

Jackfruit is a tropical fruit that grows in South and Southeast Asia and is part of the fig and breadfruit family. It’s also the largest tree in the world! It’s not widely available in grocery stores, but you may be lucky enough to find it in an Asian or Caribbean grocery store. The most popular format is canned which you can find in a well stocked grocery store.

One of the best ways to enjoy it at your next summer BBQ is either pulled jackfruit burgers, which are growing in popularity, or tacos like what I’ll be whipping up today. You might be thinking ‘do I really want fruit in my burger?’ When it’s ripe it tastes sweet but when it’s unripe, which you’ll find in cans, the flavour is neutral. The young, or green, jackfruit is usually found canned in brine or water. It’s rich in vitamin A, vitamin C, magnesium, vitamin B6, fiber and is relatively low in fat.

Jackfruit is a great blank canvas that soaked up lots of seasoning and flavour and in these Jerk Jackfruit tacos we’ll have a lot of flavour and you definitely won’t miss the meat.


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Stuck in a cooking rut? Need some healthy recipe inspiration? Check this out for help in whipping up quick, healthy tasty recipes!

Chickpea Flour Chocolate Chip Cookies

These allergy-friendly cookies are made with gluten-free, grain-free, high protein chickpea flour, and they’re incredibly delicious!
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2


Chickpea Flour Chocolate Chip Cookies

  • 1/2 cup coconut oil, melted and cooled
  • 3/4 cup coconut sugar 
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups chickpea flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup semisweet chocolate chunks
  • Lavender sea salt (optional)


  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl whisk together the melted and cooled coconut oil, and coconut sugar.
  • Add in the egg and vanilla and mix well, then add in the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough, because chickpea flour tastes terribe before it's cooked.
  • Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
  • Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)



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