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Easy Spicy Garlic Chipotle Jackfruit Tacos. Shredded Jackfruit tacos with garlic chipotle sauce. Top w/ avocado, salsa, vegan sour cream. Vegan Gluten-free Soy-free Recipe
Jackfruit is the thing these days and starting to appear in stores that we visit. I got a bunch of cans from the Indian store this past weekend. When I told Mom, she said, you guys will never learn the the intricacies of how to peel a real Jackfruit (kathal in hindi) from scratch, remove the seeds and so on, everything you get is always packaged. I know Mom, I try to reduce all the packaging, but then I have only so much energy to spend in the kitchen, so the packaged stuff makes it convenient some days. Also, Jackfruit can become a sticky mess!
Use other shreddable things like squash, soy curls, meat subs, or use beans of choice. See this Easy Jackfruit Curry Post for availability details.
Boil the jackfruit, then cook in spicy garlicky chipotle sauce until it picks up the flavors. Serve in tacos or sandwiches, dressed with avocado or guacamole and hot sauce.
More shredded things recipes from the blog.
- Easy Jackfruit Curry
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish…
- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
- Jackfruit Meatballs Tacos
Happy videos for the day. This wonderful video by MFA of farm animals experiencing freedom. Finally free.
And this video with more animals, dogs, chimps, tigers, experiencing freedom!
Steps:
Boil the jackfruit for 10 minutes. Shred and keep aside. Make the chipotle garlic black pepper sauce. When the sauce smells roasted, add shredded jackfruit, salt and water. Cook until the sauce reduces.
Serve in warm tortillas with avocado, lettuce, salsa and hot sauce.
Spicy Garlic Chipotle Jackfruit Tacos
Ingredients
For the Spicy Jackfruit:
- 1 20 oz can of young green Jackfruit in brine, not ripe jackfruit in sugar syrup
- 1 small onion, thinly sliced or chopped
- 1 or 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce, use less or more to heat preference
- 8 cloves of garlic
- 2 Tbsp ketchup
- 1/2 tsp ancho chili powder
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp oregano
- 1 1/4 cup water, divided
- salt to taste
To serve
- Soft Tacos or tortillas, vegan
- Avocado or guacamole
- shredded lettuce
- vegan sour cream or salsa
Instructions
- Drain the Jackfruit. Add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 10 to 11 minutes. Drain, shred with a fork and keep aside. *You can skip this step and simmer the jackfruit in the sauce longer, Shred the jackfruit pieces midway during simmering when softened at Step 6.
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. Stir occasionally. About 4 minutes.
- Blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili, black pepper, cumin, coriander, oregano, a with 1/4 cup of water until smooth.
- Add the blended sauce to the onions and cook until the sauce thickens and smells roasted. Stir occasionally. About 6 to 8 minutes.
- Add the shredded jackfruit, 1 cup water and salt. Mix well. cover and cook for 10 minutes.
- Stir, reduce heat to medium,low and continue to cook until the sauce reduces and the jackfruit picks up the sauce flavor. 15 minutes or more. Taste and adjust salt, heat and sweet.
- Prep the toppings.
- Heat tortillas on a skillet or grill, add jackfruit. add lettuce or sprouts or greens of choice. Add avocado or guacamole, salsa or vegan sour cream and serve,
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cannot do spicy beyond medium. What should I omit as I see a few comments that this was way too spicy. I wouldn’t be able to eat it. I want to try this so bad. Any suggestions? Thank you.
Use a combination of mild chili powder and the chipotle chilis. Also remove the seeds from the chipotle chili before using
Hero! Thanks. Your recipes have become staples in our house.
thanks!!
Want to finally get the 5* rating on this. We used No Evil Chik’n the first time, and tonite had a soy curl vs jackfruit showdown. This sauce is so good, every protein tastes amazing. Thanks again!
yay!!
If using other vegan meat instead of jackfruit, should one still use a cup of water for the sauce in step 5?
yes, you wont need that much water. Just 1/4 cup should be enough
These were delicious! It was my first time cooking jackfruit and it turned out great. The avocado and cilantro added the perfect balance. I’ll definitely make these again. Thanks!
yay!
Hi Richa! This jackfruit recipe is awesome! Perfect for taco night! This was my first time cooking with jackfruit, and I’m looking forward to trying out more of your jackfruit recipes on the blog!
awesome!
Do you have to cut the core off or remove the seeds from the jackfruit prior to boiling? or is this done during the shredding process?
Thanks, this looks delicious and plan to make this weekend.
not really, the core usually is edible. if it is too hard like a stem, remove it. Some brands dont remove enough of the core when canning.
I’ve made this countless times now. This is one of my favorite jackfruit recipes. Last night I added chopped creminis right before adding the jackfruit, mostly because I really need to use my mushrooms; they added a really nice texture to the taco.
Awesome!! Mushrooms are a great addition.
This looks amazing (as do all of the recipes on your site)! Can this be made in the Instant Pot? If so, how long would you recommend cooking under pressure?
Yes, cook on saute till step 4, then add a few tbsp of water and jackfruit and salt and cook on manual for 4 mins. Natural release
Loved these! Used only one chipotle and 6 garlic cloves and still found spicy. Added more ketchup and that helped. Served with cut up Boston lettuce, avocado, cilantro and light sour cream in whole wheat tortillas. Husband loved these too.
Awesome! I think i mentioned above the chipoptles vary in heat. If you are lucky, most end up being mild, otherwise they end up too hot. Remove all of the seeds before using. You can also lightly taste the pepper mixed with ketchup or vegan sour cream before blending to ensure that it is mild. If too hot use much less.