These Jackfruit Tacos feature marinated jackfruit bursting with the zesty flavors of my favorite mojo criollo recipe. They're a fusion of flavors with cilantro lime rice, savory refried beans, and a delicious, easy vegan chipotle sauce—these tacos make a great vegan taco night meal.
You’ve heard me rave about jackfruit in BBQ Jackfruit Sliders, Vegan Jackfruit Nachos, and Vegan Jackfruit Quesadillas.
Well, I’m excited to share another jackfruit recipe featuring a Cuban mojo marinade that turns shredded jackfruit into a flavor powerhouse. Letting it marinate overnight allows it to soak up all the mouthwatering garlic and tangy sour orange goodness. Yes, it’s a cliché, but this jackfruit bursts with flavor. Trust me—you’ll love it with delicious cilantro lime rice, beans, chipotle sauce, and a crunchy taco shell.
If you like bold garlic flavor, you're going to love this.
While this dish has several components, each comes together quickly, and with a bit of multitasking, it can be ready in less than 40 minutes.
Jump to:
Why You'll Love This Recipe
- Flavor Explosion: The marinated jackfruit in my Cuban mojo sauce bursts with tangy, garlicky goodness.
- Healthy and Nutritious: Packed with fiber and nutrients, these tacos are a delicious way to enjoy a wholesome meal.
- Versatile and Great for Meal Prep: 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.
- Crowd-Pleaser: 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.
Ingredient Notes
- Jackfruit: If you’re curious about jackfruit and have never tried it, check out my wonderful simple guide to jackfruit 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.
- Condiments: I included some optional ingredients in the picture above. The vegan sour cream, guacamole, tomatoes, and lettuce are optional. However, I would definitely recommend making the easy vegan chipotle sauce.
- 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 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
- Marinating Time: Without a doubt, for the best flavor, let the jackfruit marinate overnight.
- Rinse Jackfruit: Rinse the jackfruit well to remove the brine.
- Mojo Sauce: 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.
- Serving Options: These tacos are super versatile! Serve them as soft or crunchy tacos, tostadas, or a taco bowl with extra rice and beans. Personally, 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!
- Toppings: Fresh cilantro, diced tomatoes, sliced avocado, lime wedges or a squeeze of lime juice can take your tacos to the next level.
- Vegan Chipotle Mayo: My favorite sauce with this vegan taco is the Easy Chipotle Aioli Sauce. However, Easy Fast Vegan Avocado Crema is a good alternative.
For an even faster chipotle sauce...
My Easy Chipotle Aioli Sauce is fast, but for an even faster sauce, blend vegan mayo with a couple of chipotles in adobo sauce for a flavorful, quick topping.
Serving Suggestions
This recipe is meant to pile your jackfruit, cilantro lime rice, and beans into crunchy taco shells but here are few other ideas:
- Taco Bowls: 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.
- Salad: 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.
- Tostadas: They're the same as a hard taco, really. Spread refried beans on crispy tostada shells, then top with marinated jackfruit, shredded lettuce, rice, and a dollop of vegan chipotle sauce. I find that tostadas allow for more of all the ingredients piled high.
- Burritos: 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.
Storage and Reheating
- Storage: Store any leftover jackfruit filling in an airtight container in the refrigerator. It will keep for up to 4-5 days. Keep your toppings like chopped veggies, cilantro lime rice, and beans in separate containers. This way, they stay fresh and are easy to grab when you’re ready to assemble more tacos.
- Reheating: Reheat the jackfruit filling and beans in the microwave. I usually build my split-up taco shell with all the ingredients I want warm for about 30 seconds, then add any cold ingredients like sour cream, shredded lettuce, and sauce over the top for a wonderful hot-and-cold contrast.
- Note: The rice gets pretty sticky when it's been in the fridge so reheat cilantro lime rice by adding a splash of water or broth and microwaving it covered for 1-2 minutes, stirring halfway to loosen the grains.For crunchy taco shells, bake in a preheated oven or air fryer at 350°F (175°C) to restore their crispiness. For soft tortillas, wrap them in a damp paper towel and microwave for 15-20 seconds, or warm them in a skillet for a few seconds on each side.
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 savory 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.
Frequently Asked Questions
Jackfruit is a tropical fruit that, when cooked, has a texture similar to shredded meat, making it a popular plant-based meat alternative. Read more about jackfruit in A Simple Guide to Jackfruit Plus 5 Delicious Recipes.
I've seen canned young green jackfruit available at Trader Joe's, health food stores, and online.
You can but it’s much more time-consuming to prepare.
More Mexican-Inspired Vegan Recipes
What did you think?
Got a minute? I'd love for you to dive into the comments and rate these vegan jackfruit tacos. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Jackfruit Tacos
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
These Jackfruit Tacos feature marinated jackfruit bursting with the zesty flavors of my favorite mojo criollo recipe. Combined with cilantro lime rice, savory refried beans, and topped with a delicious easy vegan chipotle sauce, these tacos make a great meal.
Ingredients
For The Tacos
- 2 cans young green jackfruit in brine, drained and rinsed
- 1 batch of Cuban Mojo Criollo
- 1 can refried beans (or 1 ½ cups homemade)
- ¾ cup salsa
- ½ batch of Cilantro Lime Rice
- 1 batch of Easy Vegan Chipotle Sauce
- 8 large taco shells
For Toppings
- diced tomatoes
- guacamole
- shredded lettuce
- vegan sour cream
Instructions
- Prepare the Mojo Criollo Marinade: Prepare this 5 minute Cuban mojo criollo first and let it refrigerate for at least 4 hours so the flavors blend well.
- Marinate the Jackfruit: Drain and rinse the jackfruit well. Shred the jackfruit with your hands or a fork. Chop any pieces that don't shred easily, including the seeds. These are all edible and delicious. Place the shredded jackfruit in a large bowl or a resealable plastic bag. Pour the mojo marinade over the jackfruit, ensuring it is well-coated. Cover or seal and refrigerate overnight for maximum flavor.
- Prepare the Cilantro Lime Rice: When you're ready to eat, prepare the cilantro lime rice in the pressure cooker.
- Cook the Jackfruit: Add the marinated jackfruit, along with the marinade, to a large skillet and cook for about 15 minutes. Stir occasionally until the jackfruit is tender and the flavors are absorbed. There should be no liquid remaining in the pan when it's done. Remove from heat.
- Prepare the Refried Beans: While the jackfruit is sauteeing, mix the refried beans with the salsa in a medium-sized pan or pot. Heat over medium heat until warmed through, stirring occasionally. Set aside.
- Prepare the Chipotle Vegan Sauce: Finally, prepare the chipotle sauce by mixing the ingredients in a small bowl if chopping by hand, or blend them in a bullet or blender. Adjust the spice level to your taste.
- Assemble the Tacos: Warm the taco shells according to package directions. Start with a layer of refried beans, then add a scoop of cilantro lime rice and a portion of the cooked jackfruit. Top with diced tomatoes, guacamole, shredded lettuce, and a drizzle of chipotle vegan sauce. Add vegan sour cream if desired.
- Serve: Serve the assembled tacos immediately and enjoy!
Notes
Substitue the homemade mojo (which I highly recommend for best flavor) with ready-to-use mojo from Goya, Iberia, Conchita, or Badia.
Substitute the refried beans with savory black beans.
For the best flavor, do not skip the overnight marinating of the jackfruit or the time the mojo needs for the flavors to come together.
Although this recipe has several components, you can have it ready in less than 40 minutes by multitasking.
For meal prep, you can prepare the cilantro lime rice, beans, and jackfruit ahead of time and refrigerate them. This way, everything is ready to go when you assemble the tacos.
Nutritional information is only an estimate and does not include toppings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: stove top
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 189
- Sugar: 3 g
- Sodium: 426.2 mg
- Fat: 8 g
- Carbohydrates: 26.5 g
- Protein: 3.8 g
- Cholesterol: 0.9 mg
Ceci says
This were super good. I had to marinate the jackfruit overnight and it was super flavorful the next day. I used the store-bought mojo, but that worked out great. I'll have to try your mojo soon!
Thanks for the recipe.
Regi Pearce says
That's wonderful to hear! Thanks for the comment.