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Jackfruit Soft Tacos


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for the sauce

  • 6 oz. Tofutti sour cream (1/2 container)
  • 2 tsp tahini
  • 1/2 cup cilantro, chopped
  • 1 tsp apple cider or coconut vinegar

for softening the jackfruit

  • 2, 20 oz. cans of jackfruit in water or brine (this can be found in most Asian markets or online)
  • 3 cups vegetable broth (more or less, to ensure the jackfruit is completely submerged)

for the seasoning and baking the jackfruit

  • 1, 1 oz. packet of pre-made taco seasoning
  • olive oil, for greasing the baking sheet

to serve

  • soft tortillas
  • watercress, lettuce or mache
  • radishes, sliced thinly or on a mandoline
  • sliced carrots
  • fresh cilantro
  • lime wedges
  • sliced Thai chilis


To make the sauce

  1. Combine all of the sauce ingredients in a blender and puree until smooth. Transfer to a container and allow to chill.

To soften the jackfruit

  1. Place it into a crockpot with the broth. Cook over high heat for about 2 hours. Remove the jackfruit from the broth* and allow it to slightly cool, then gently break it into flakey pieces with a fork. Any tough ends can be cut up into smaller pieces with a knife and the seeds can be discarded.
  2. Preheat your oven to 350. Place the jackfruit into a bowl and sprinkle with the seasoning. Stir well to combine.

To bake the jackfruit

  1. Lightly grease a baking sheet and place the it on it in a single layer. Bake for 40-50 minutes, stirring every 10 minutes to prevent burning or sticking. Test the jackfruit after 40 minutes—it should be dry but still have a soft bite to it. Bake for an additional 10-20 minutes as needed.
  2. Allow the jackfruit to slightly cool, then serve immediately, or transfer to a container and refrigerate until ready to serve. It tastes good warm or cold.
  3. Serve the tacos with the fresh vegetables and chilled sauce on the side. Assemble as desired.


* The leftover broth can be reserved for another application or frozen for future use.

  • Prep Time: 1 hours
  • Cook Time: 2 hours