It’s Taco Tuesday again and this time around for Meatless May Day 8 we are bringing you a jackfruit taco recipe courtesy of Ania over at Lazy Cat Kitchen.

Within the recipe Ania includes recipes for salsa and soft tacos. However, you can always substitute those by purchasing them already made at your favorite local grocer.

Share with us whether you made this recipe and how you like it.


Here are the ingredients:

PULLED JACKFRUIT (for best flavor, make a day ahead)

4 tbsp olive oil
1 medium red onion, finely diced
4 cloves garlic, finely diced
1 heaped tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 pinch ground cinnamon
2-3 pinches ground cloves, adjust to taste
1 tsp chilli power, to taste
2 tbsp tomato paste
2 x 565 g / 20 oz tins young (green) jackfrui in water
4 tbsp soy sauce
3 tbsp maple syrup
¼ tsp white pepper (black is okay too)
2 tsp  liquid smoke
1 tbsp apple cider vinegar

SOFT TACOS (makes about 10 x 12 cm / 4.5″ diameter)

185 g / 1½ cups all purpose white flour
½ tsp baking powder
¾ tsp salt
2 tbsp vegetable oil (I used olive oil)


15 ripe plum tomatoes
1 spring onion, sliced thinly
2 tsp lime juice
½ tsp sugar
salt & pepper, to taste


Romaine lettuce, shredded
quick-pickled red onions (details in this recipe)
vegan sour cream (details in this recipe)
small bunch of coriander

Get the recipe directions here: Pulled Jackfruit Tacos


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