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.

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Servings 4

Ingredients

Jerk Jackfruit Seasoning

1/2 tsp freshly ground black pepper
1 tsp dried thyme
1/2 cups ground cumin
1/4 tsp nutmeg
1/4 tsp ground cinnamon
1 1/2 tsp onion powder
1 tsp paprika
¼ teaspoon nutmeg
1/2 teaspoon ground all spice
1/4 tsp cayenne pepper
2 tbsp fresh lime juice
2 tbsp tomato paste
2 tbsp coconut palm sugar
3 tbsp soy sauce or tamari
1 diced mango

To assemble Jamaican Jerk Jackfruit Tacos

6 warmed tortillas
1 diced avocado
Salsa
Fresh cilantro
vegan mayo, sour cream, or other creamy dressing (optional)

Instructions

First make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl and set aside
Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
In a large skillet heat the oil over medium heat. Add the scallions, garlic, scotch bonnet, and ginger, and a pinch of salt. Cook, stirring frequently, for about 1-2 minutes, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30-60 seconds, stirring constantly, until very fragrant.
Use a towel to pat excess liquid from the prepped jackfruit, if needed and add the shredded jackfruit, lime juice, tomato paste, coconut sugar, soy sauce, to the skillet, and stir well. (If it starts to dry out add 1/4 cup water)
Simmer until most of the liquid is cooked off, about 15 - 20 minutes.
Serve the jackfruit with the tortillas, mangos and your choice of toppings