Jack Fruit Recipe

Prepare jackfruit

Drain and rinse the canned young jackfruit. Using your hands or two forks, pull the pieces apart into shreds, removing any tough core pieces. Aim for a pulled-meat texture and measure about 2 cups shredded.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add spices and tomato paste

Stir in the chipotle (or chipotle powder), smoked paprika, ground cumin, ground coriander and tomato paste. Cook, stirring, for 1–2 minutes to bloom the spices and remove the raw tomato flavor.

Combine jackfruit and liquids

Add the shredded jackfruit to the skillet and toss to coat with the spice-onion mixture. Pour in the vegetable broth (or water), lime juice, soy sauce (or tamari), and brown sugar (or maple syrup). Stir well to combine.

Simmer to absorb flavor

Bring the mixture to a gentle simmer, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring once or twice, until the jackfruit has softened and absorbed flavors. If it looks dry, add up to 2 tablespoons more broth.

Shred further and season

Uncover and use the back of a spoon or two forks to further shred any large pieces. Increase heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated and the jackfruit is slightly caramelized at the edges, about 4–6 minutes. Taste and season with salt and black pepper.

Warm tortillas: Heat tortillas on a dry skillet or comal over medium heat for about 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Divide the pulled jackfruit evenly among 8 tortillas (about 1/4 cup jackfruit per tortilla). Top each with shredded cabbage or lettuce, a few slices of red onion or quick-pickled onion, chopped cilantro and a small spoonful of vegan aioli (or regular aioli) if using.

Garnish and serve: Add avocado slices or a dollop of guacamole and pickled jalapeños if desired. Squeeze lime over the assembled tacos and serve immediately.

Refrigerate: Cooked jackfruit keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or broth to loosen before serving.

Freeze: Cooled jackfruit can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as above.