Young Jackfruit cooked with salsa verde, topped with pickled red onions, and wrapped in a warm flour tortilla for a delicious plant based taco.
While in LA, I dined at a Vegan restaurant and ordered jackfruit tacos. I was surprised how the texture resembled shredded meat, and there was no weird aftertaste.
I knew I needed to recreate a recipe of my own!
In Thailand and SouthEast Asian, Jackfruit is very popular. Yellow jackfruit, which is older/riper is a common dessert item in Thailand, and actually the only way I had eaten it before.
Where to find Green Jackfruit
I got canned green jackfruit in brine at Trader Joe’s, but if you don’t have one nearby, then try Sprouts, Whole Foods, or an Asian grocery store will have it as well.
You can also find jackfruit on Amazon, but it’s going to be pricier.
How to Make Jackfruit Salsa Verde Tacos
If the canned jackfruit is in brine, then you’ll want to drain it and rinse it before cooking. The seeds and ends of the jackfruit are edible and soft just like the main section.
The taco filling is only 2 ingredients: Jackfruit and Salsa Verde.
I used my homemade salsa verde, with the addition of some canned fire roasted green chilis. Or store bought salsa works too!
To cook the jackfruit place it in a skillet with some oil over medium high heat, and start breaking it apart with a metal spatula. The jackfruit will soften as it cooks so don’t worry about breaking it up too much.
Add a little seasoning of garlic and onion powder, then half a cup of salsa verde. Let the jackfruit simmer in the salsa for a bit and soften. Once most of the liquid is cooked down, it’s ready to serve.
How to Serve Salsa Verde Jackfruit
In this recipe I served the jackfruit in flour tortillas and topped with some pickled red onions, and cilantro. The next day I added some black beans to the mixture and it helped balance the flavors.
Other options can be in a bowl with rice, cauliflower rice, on top of a salad, tostada, or in a quesadilla!
Can the Salsa Verde Jackfruit be Reheated?
Yes! Refrigerate any jackfruit leftovers. Then reheat in the microwave or skillet with a little oil. You can even broil the jackfruit ‘meat’ in the oven, for a crispier texture.
If the Jackfruit seems too dry, then top with a little extra salsa in your taco.
Here’s a video showing how I make it:
My Favorite Vegan Recipes:
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Jackfruit Salsa Verde Tacos
- 1 Tbsp Oil
- 20 oz Can Green Jackfruit in Brine I used Trader Joe's Brand
- ¼ tsp Garlic and Onion Powder Optional- but I wanted a little more flavor.
- ½ Cup Salsa Verde I also added a small can of fire roasted green chilis to my homemade salsa verde.
- 6 Flour or Corn Tortillas Warmed and kept warm in foil or a tortilla warmer
- Toppings: Pickled Red Onions, Cilantro, Shredded Cabbage, or Black Beans.
- Drain Jackfruit and rinse with water to remove saltiness from the brine. In a skillet over medium heat, place oil and add rinsed jackfruit pieces.
- Using your spatula break up the jackfruit pieces in the skillet. As it cooks it will soften more and shred easily. Add garlic and onion powder (optional).
- Add Salsa verde and continue stirring until the salsa is absorbed and the jackfruit has softened and shredded.
- Warm tortillas on a comal or flat skillet until heated and there's some charred marks. Keep them warm in a towel, foil, or tortilla warmer.
- Serve the salsa verde jackfruit in the tortillas with toppings. I did pickled red onions and cilantro. The next day I added black beans and they paired perfectly.