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Jackfruit Taco’s

Jackfruit Tacos

  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 5 small tacos 1x
  • Category: taco, main course, lunch, side dish
  • Cuisine: vegan, vegetarian, lactose-free, gluten-free


Jackfruit can be quite intimidating, right? Where do I buy really good young jackfruit? How do I flavor it? This is the easiest vegan jackfruit taco recipe ever. With incredibly delicious young jackfruit that already has been flavored for you. Perfect for tacos, taco salads, burritos, nachos, sandwiches and more!


  • ~ For the tacos ~
  • 1 pack of Upton’s Naturals jackfruit (I used Bar-B-Que Jackfruit)
  • 4 tablespoons of water or 2 tablespoons of oil
  • ½ avocado, cut into cubes
  • 5 cherry tomatoes, cut into small pieces
  • fresh herbs such as parsley
  • 5 lettuce leaves
  • 1 lime (optional for drizzling)
  • 5 tacos
  • ~ For the sour cashew sauce ~
  • 1 cup of unroasted unsalted cashew nuts (150 g)
  • 1/2 cup of water (125 ml)
  • 1 tablespoon + 1 teaspoon of apple cider vinegar or lemon juice
  • 3/4 teaspoon of sea salt
  • Optional: a clove of garlic
  • ~ For the pickled red onions ~
  • 12 large red onions (I always make a bit more for later)
  • 1 ½ cups (375 ml) white vinegar
  • 1 tablespoon of sugar (optional)
  • 1 tablespoon of salt
  • ~ Other tasty additions ~
  • freshly cut chili
  • ¼ piece of cucumber, cut into small strips
  • 1 carrot, cut into small strips
  • 2 pickles, cut into cubes
  • (red) cabbage, shredded
  • spring onion, finely cut
  • ketchup
  • sriracha sauce


  1. ~ Sour cashew sauce ~
  2. Soak the cashew nuts in warm water for at least 20 minutes or overnight.
  3. Drain the cashew nuts. Rinse the cashew nuts and place in a blender with the other ingredients. Blend to a smooth substance.
  4. You can serve the sauce straight away, although I prefer to serve it cold.
  5. Store the sauce in a sealed container in the refrigerator for a maximum of 5 days. Feel free to use a different type of vinegar for this sauce.
  6. Add more or less water, depending on the consistency you that you are looking for.
  7. Taste the sauce before serving it and if necessary add more salt or vinegar / lemon juice.
  8. ~ Pickled red onions ~
  9. Peel and cut the red onions into thin slices. Place in a glass jar, plastic or any container you have with a lid.
  10. Stir the vinegar, sugar and salt together in a small bowl. Pour the mixture over the onions until it is filled to the brim. Place the lid on the pot and store in the refrigerator.
  11. ~ Tacos ~
  12. Heat a pan over medium heat. Open the pack of Upton’s Naturals jackfruit and disassemble all pieces of jackfruit with a fork to create small pieces. Take your time for this. You’ll see that you’ll have twice as much jackfruit after this.
  13. In a pan, heat 4 tablespoons of water or 2 tablespoons of oil. Add the jackfruit in the pan and heat briefly. You don’t have to add anything else anymore. The jackfruit is already flavored.
  14. Fill each taco with a lettuce leaf, the jackfruit, avocado, herbs, tomatoes and pickled red onions. Drizzle generously with the sauce.