If you’re craving tacos that are smoky, juicy, and deeply satisfying but completely plant-based these Vegan Jackfruit “Chicken” Tacos are about to become your new favorite weeknight meal. They have the texture of shredded chicken, bold Mexican-inspired spices, and a rich, savory flavor that even meat lovers enjoy.
What makes Vegan Jackfruit “Chicken” Tacos so special is how easy and budget-friendly they are. Canned young jackfruit transforms into tender, pull-apart “chicken” in under 30 minutes. They’re perfect for busy nights, meal prep, or casual gatherings with friends. Plus, they’re naturally dairy-free, cholesterol-free, and packed with fiber. Simple ingredients. Big flavor. Zero compromise.
Why You’ll Love This Recipe
- 🌮 Incredibly realistic texture – Jackfruit shreds beautifully and mimics pulled chicken.
- ⏱ Ready in under 30 minutes – Ideal for weeknight dinners.
- 💰 Budget-friendly ingredients – Canned jackfruit is affordable and widely available.
- 🌱 100% plant-based & dairy-free – Great for vegans and flexitarians.
- 🔥 Bold, smoky flavor – Packed with cumin, smoked paprika, and chili powder.
- 🥗 Highly customizable – Swap toppings and sauces to match your taste.
- 📦 Perfect for meal prep – The filling stores and reheats beautifully.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 4 servings (8–10 tacos)
- Calories: ~280 per serving (2 tacos, without heavy toppings)
- Cuisine: Mexican-inspired
- Diet Type: Vegan, Dairy-Free, Plant-Based
Ingredients
For the Jackfruit “Chicken” Filling
- 2 cans (20 oz each) young green jackfruit in brine (not syrup), drained and rinsed
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup vegetable broth
- Juice of ½ lime
For Serving
- 8–10 small corn or flour tortillas
- Shredded red cabbage
- Diced avocado
- Fresh cilantro
- Vegan sour cream or cashew crema
- Fresh salsa or pico de gallo
- Lime wedges
Ingredient Notes & Substitutions
Make sure to use young green jackfruit in brine, not ripe jackfruit in syrup. The ripe version is sweet and unsuitable for savory dishes.
You can replace olive oil with avocado oil. For extra protein, mix in ½ cup cooked lentils or black beans. If you prefer gluten-free tacos, stick to certified gluten-free corn tortillas.
Step-by-Step Instructions
1. Prepare the Jackfruit
Drain and rinse the canned jackfruit thoroughly. Pat dry with a clean towel. Trim off the tough core pieces if desired. Using your hands or two forks, gently shred the jackfruit into pulled “chicken”-like strands.
Tip: Don’t worry if some pieces stay chunkier they add texture.
2. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
The aroma at this stage sets the flavor base.
3. Add the Spices
Sprinkle in cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well to coat the onions evenly. Let the spices toast for about 30 seconds to deepen their flavor.
4. Add Jackfruit and Tomato Paste
Add the shredded jackfruit to the pan. Stir in tomato paste and mix thoroughly so every piece is coated. Cook for 2–3 minutes to allow the flavors to blend.
5. Simmer Until Tender
Pour in vegetable broth and stir. Reduce heat to medium-low and let the mixture simmer for 10–12 minutes, stirring occasionally. As it cooks, use your spoon to break apart larger chunks.
The jackfruit will soften and absorb the smoky seasoning.
6. Finish with Lime Juice
Once most of the liquid has evaporated and the mixture looks slightly caramelized, squeeze fresh lime juice over the filling. Stir and taste. Adjust salt or spice as needed.
7. Warm the Tortillas
Heat tortillas in a dry skillet for 30 seconds per side, or wrap them in foil and warm in the oven at 350°F (175°C) for 5 minutes.
Warm tortillas make a huge difference in texture and flavor.
8. Assemble the Tacos
Spoon the jackfruit “chicken” mixture into each tortilla. Top with cabbage, avocado, cilantro, salsa, and vegan crema.
Serve immediately with extra lime wedges.
Pro Tips for Perfect Results
- Remove excess moisture. Properly draining and simmering prevents soggy tacos.
- Let it caramelize slightly. Allowing some browning adds depth and smoky richness.
- Taste and adjust seasoning. Jackfruit is neutral, so seasoning is key.
- Add a splash of soy sauce or tamari for deeper umami flavor.
- Don’t overcrowd the pan. If doubling the recipe, cook in batches for better texture.
The goal is tender but slightly crispy edges—not mushy filling.
Variations & Add-Ons
🌶 Spicy Version
Add ½ teaspoon cayenne pepper or diced chipotle peppers in adobo sauce for smoky heat.
🥑 Creamy Baja Style
Top with a dairy-free chipotle crema made from blended cashews, lime juice, and adobo sauce.
🥗 Low-Carb Option
Serve the jackfruit filling in lettuce wraps instead of tortillas.
🌮 Taco Bowl Style
Turn this into a burrito bowl with rice, black beans, corn, and guacamole.
🫘 Extra Protein Boost
Mix in crumbled tofu or cooked lentils to increase protein content.
Storage and Meal Prep Tips
Refrigerator:
Store the jackfruit filling in an airtight container for up to 4 days.
Freezer:
Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Reheat in a skillet over medium heat with a splash of vegetable broth to prevent drying out. Avoid microwaving for too long, as it can make the texture soft and rubbery.
For meal prep, store toppings separately to keep everything fresh.
FAQ Vegan Jackfruit “Chicken” Tacos
1. Does jackfruit really taste like chicken?
Jackfruit itself has a neutral flavor. It doesn’t naturally taste like chicken, but when seasoned properly and cooked with spices, it mimics the texture and absorbs flavors beautifully, creating a convincing plant-based alternative.
2. Is jackfruit healthy?
Young green jackfruit is low in calories and fat, and it contains fiber and antioxidants. While it’s not high in protein on its own, pairing it with beans or lentils makes it nutritionally balanced.
3. Can I make Vegan Jackfruit “Chicken” Tacos ahead of time?
Yes. The filling actually tastes even better the next day as the flavors develop. Prepare the jackfruit mixture in advance and assemble tacos fresh when ready to serve.
4. Where can I buy canned jackfruit?
Most major grocery stores carry canned young jackfruit in the international or canned vegetable aisle. It’s also widely available in Asian markets and online.
5. Are these tacos gluten-free?
The filling is naturally gluten-free. Simply use certified gluten-free corn tortillas to ensure the entire meal is gluten-free.
Conclusion: Try These Vegan Jackfruit “Chicken” Tacos Tonight
These Vegan Jackfruit “Chicken” Tacos prove that plant-based cooking can be bold, satisfying, and incredibly easy. They’re smoky, juicy, and endlessly customizable. Whether you’re fully vegan or just exploring meatless meals, this recipe delivers flavor without compromise.
Give them a try this week. If you make these Vegan Jackfruit “Chicken” Tacos, leave a comment below and share your favorite toppings. Don’t forget to bookmark the recipe and share it with friends who love tacos as much as you do! 🌮🌱