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!

Salted Caramel Chickpea Flour Cake

Prep Time 10 minutes
Cook Time 22 minutes
Servings 2



  • 3/4 cup almond milk
  • 2 teaspoons lemon juice
  • 1 1/2 cups chickpea flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup coconut palm sugar
  • 1/2 cup melted coconut oil
  • 2 teaspoons vanilla extract

Salted Caramel

  • 16 medjool dates pitted (about 1 cup)
  • 1 cup unsweetened coconut milk or almond milk
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • Water to thin [if needed]



  • Preheat oven to 375°F. Line a 9-inch square metal baking pan with parchment paper or lightly grease or coat with nonstick cooking spray.
  • In a small bowl, combine the almond milk and lemon juice. Let stand 5 minutes to thicken (mixture will curdle which is normal).
  • In a large bowl, whisk the chickpea flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Make a well in center of flour mixture.
  • In a small bowl, whisk the sugar, oil, milk, and vanilla until well blended. Add wet mixture to the flour mixture, stirring just until moist. Spread evenly into prepared pan, smoothing top.
  • Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
  • Drizzle each slice of cake with salted caramel sauce

Salted Caramel

  • While cake is baking make salted caramel sauce. Before pitting the dates, allow them to sit in a big bowl of hot water for 5 minutes. This will make them easy to pit.
  • Add all ingredients into a food processor or blender and blend until mixture is smooth and there are no date chunks. Add more almond milk if needed to help to blend more smoothly or to thin the caramel. Set aside.



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