Jackfruit Tacos with Grilled Pineapple

Photo: Liz Andrew/Styling: Erin McDowell

Tofu? Yawn. Black beans? Meh. Meet the new vegan taco filling that cooks and shreds just like meat: jackfruit. You can buy this tangy tropical fruit fresh, frozen or canned at the grocery store. Jackfruit tacos with grilled pineapple just might become your new favorite Taco Tuesday staple.

Crispy Baked Fish Tacos with Cabbage Slaw



2 tablespoons extra-virgin olive oil

1 red onion, thinly sliced

1 red bell pepper, thinly sliced

3 garlic cloves, minced

1 pound shredded jackfruit (thawed if frozen, drained if canned)

1 teaspoon chili powder

1½ teaspoons cumin

1 teaspoon coriander

Salt and freshly ground black pepper


6 pineapple rings

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

12 flour tortillas

¾ cup crumbled queso fresco

¼ cup chopped fresh cilantro

Lime wedges, for serving


1. Make the Filling: In a large sauté pan, heat the olive oil over medium heat. Add the onion and pepper, and sauté until tender, 5 to 6 minutes. Add the garlic and cook until fragrant, 1 minute more.

2. Stir in the jackfruit and sauté for 1 to 2 minutes. Add the chile powder, cumin and coriander. Season the filling with salt and pepper.

3. Make the Tacos: Brush the pineapple rings generously on both sides with olive oil. Cook on a hot grill or grill pan until well charred, 3 to 4 minutes. Season with salt and pepper, and then cut each ring into 3 or 4 pieces.

4. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

5. To serve, divide the jackfruit filling among the toasted tortillas. Top each taco with a few pieces of grilled pineapple, 1 to 2 teaspoons queso fresco and 1 teaspoon cilantro. Serve immediately with lime wedges.