Pulled Jackfruit Tacos

These Pulled Jackfruit Tacos feature marinated jackfruit bursting with the zesty flavors of my favorite Cuban mojo recipe. They're a fusion of flavors, featuring cilantro lime rice, savory refried beans, and a delicious, easy-to-make vegan chipotle sauce. These tacos make a great vegan dinner option for a night in.

Why You'll Love This Recipe

• The marinated jackfruit in my Cuban mojo sauce bursts with tangy, garlicky goodness.
• Packed with fiber and nutrients, these tacos are a delicious way to enjoy a wholesome meal. Serve alongside Mexican Potatoes.
• Perfect for Taco Tuesday, weekend dinners, or any time you’re craving something flavorful. By making some of the components ahead of time and meal prepping, you can have a meal ready fast.
• Whether you’re cooking for vegans, vegetarians, or meat-eaters, these tacos will impress.
• Got picky eaters? No problem! Whether you’re into crunchy tacos, soft tacos, or taco bowls, these jackfruit tacos are easy to have it your way.

Recipe Ingredients

This is what you'll need for this amazing jackfruit tacos recipe. See the recipe card for quantities.

• Jackfruit: If you’re curious about jackfruit and have never tried it, check out A Simple Guide to Jackfruit Plus Delicious Recipes for all the delicious details! Make sure to buy canned jackfruit.
• Mojo Criollo: While my homemade mojo is delicious and ready in minutes, you can purchase ready-to-use mojo from Goya, Iberia, Conchita, or Badia. They’re very good and turn this easy step into an even easier step - pop open a bottle, and you’re good to go. Use about one and a half cups.
• Refried Beans: Use store-bought or make your own. I like to purchase fat-free refried beans from Trader Joe's. You'd never know they are vegan and fat-free.
• Tacos: I'm on Team Hard Shell for this recipe. However, by heating up a tortilla in a skillet or microwave, you can enjoy a soft taco.

How To Make Jackfruit Tacos Taste Amazing

The key to this dish is the marinating, so don't skip this step. These steps assume you've prepared the mojo ahead of time. For details, visit the recipe card.

Step 1: Prepare the Jackfruit by rinsing it well and shredding it until it resembles pulled chicken or pork. I use my hands. Chop up the seeds or bigger pieces that are not easily shredded - everything that comes in the can is edible and delicious.

Step 2: Place the shredded, washed, and drained jackfruit in a medium container and pour the prepared mojo criollo over it until well combined. Allow the jackfruit to marinate in the fridge overnight.

Step 3: When you're ready to eat, prepare the Instant Pot cilantro lime rice. This is an easy rice to make, or you can make Instant Pot yellow rice instead.

Step 4: While the rice is cooking, saute the marinated jackfruit in a large pan on medium-high heat. Continue to saute until the marinade has absorbed or evaporated. This will take about 15 minutes.

Step 5: Prepare the beans. Open a can of refried beans and place in a medium pot or skillet. Pour in about ¾ cup to 1 cup of your favorite salsa. Mix until heated through. This softens the beans and gives them a delicious flavor.

Step 6: While the jackfruit is sauteeing and the beans are reheating, make the easy, "non-negotiable" chipotle sauce.

After heating the tacos in the oven or air fryer, you're ready to assemble. I layer the refried beans, then the rice, and then the jackfruit mixture.

Recipe Tips

• Rinse the jackfruit well to remove the brine.
• Without a doubt, for the best flavor, let the jackfruit marinate overnight.
• If you’re using store-bought mojo, taste it first and adjust the seasoning if needed. You can always add more garlic or lime to kick it up a notch.
• Fresh cilantro, diced tomatoes, sliced avocado, lime wedges or a squeeze of lime juice can take your tacos to the next level.
• My favorite sauce with this vegan taco is the Easy Vegan Chipotle Aioli Sauce. However, this easy and fast Vegan Avocado Crema is a good alternative.

Serving Suggestions

These tacos are super versatile! Serve them as soft or crunchy tacos, tostadas, or a taco bowl with extra rice and beans. I like to break a large hard taco shell in half and pile on the ingredients – it feels like I get twice the flavor from one taco, turning it into an instant tostada!

• Serve the jackfruit, rice, and beans in a bowl. Add your favorite toppings, such as avocado slices, corn, pickled jalapeños, a squeeze of lime, and some corn chips.
• Transform the taco bowl into a taco salad by layering the jackfruit over a bed of mixed greens. Add black beans, corn, cherry tomatoes, and avocado. Finish with a drizzle of the chipotle sauce or avocado crema.
• Spread refried beans on crispy tostada shells, then top with marinated jackfruit, shredded lettuce, rice, and a dollop of Easy Vegan Chipotle Aioli Sauce. I find that tostadas allow for more of all the ingredients piled high.
• For a hearty, portable meal, wrap all the ingredients in a large warm tortilla. I like to heat the tortilla wrap for the best experience.

Additions and Variations

• Top your vegan tacos with pickled jalapeños or a spicy salsa like Mango Habanero Salsa for some heat.
• Add Mango Cucumber Salsa for a sweet twist that pairs perfectly with the savory flavor of the jackfruit.
• Sauté bell peppers and onions for a fajita-style taco filling.
• Incorporate black beans or substitute the refried beans with Quick Cuban Black Beans for a delicious variation.
• Add a squeeze of fresh lime juice and a sprinkle of lime zest for a citrusy zing along with diced red onion.

Jackfruit Tacos FAQS

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