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Cuisiniers — Jack Fruit Taco

Yields: 6 Servings    |    Serving Size: 215.88 grams
Calories 277.52, Fat 9.40g, Saturated Fat 0.54g, Cholesterol 0.0mg, Carbohydrates 45.59g, Dietary Fiber 3.83g, Total Sugars 3.85g, Protein 3.07g, Sodium 49.88mg


  • 14 oz. jackfruit, canned in syrup, drained
  • 3 tbsp. canola oil
  • 1 1/2 cup fresh yellow onion, chopped
  • 1 fresh jalapeño chile pepper
  • 4 tsp. minced garlic
  • 1 tsp. ground coriander seed
  • 1/2 tsp. ground paprika
  • 1/2 cup orange juice, chilled
  • 1/2 cup low sodium vegetable broth
  • 1 oz. Diablo hot sauce
  • 12 6" corn tortillas


12 (6-in.) corn tortillas Toppings: diced mango, diced avocado, sliced radishes, fresh cilantro leaves, shredded green papaya

Rinse jackfruit under cold running water; drain and pat dry with paper towels.

Heat 2 tablespoons of the oil in a large skillet over medium-high. Add onion, jalapeño, and garlic; cook, stirring often, until tender and beginning to brown, about 7 minutes. Add jackfruit, and stir to break up fruit. Sprinkle with cumin, coriander, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in orange juice, vegetable stock, and hot sauce, cook, stirring occasionally, until most of liquid has evaporated, about 3 minutes.

Divide mixture among 6 tortillas. Add desired toppings to tacos, and serve with lime wedges.