Go Back

Jackfruit Tacos with Black Beans

Smoky shredded young jackfruit tacos with black beans, red cabbage and avocado. Vegan, about 342 calories and 12.5 g fiber per serving of 2 tacos.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings (2 tacos each)
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 342
Ingredients Method Notes

Ingredients
  

Jackfruit filling
  • 2 cans young green jackfruit in brine or water 20 oz each, drained and rinsed, about 560 g drained
  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced, about 110 g
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/2 cup water or low-sodium vegetable broth
  • 2 tablespoons lime juice about 1 lime
  • 1 can black beans 15 oz, drained and rinsed, about 250 g
To serve
  • 8 corn tortillas 6-inch
  • 2 cups shredded red cabbage 140 g
  • 1 avocado sliced, about 150 g
  • 1/4 cup fresh cilantro chopped
  • lime wedges and salsa to serve

Method
 

  1. Pat the drained jackfruit dry. Cut away the hard core from each triangular piece, then pull the pieces apart with your fingers or two forks.
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and cook for 1 minute.
  3. Add the jackfruit, chili powder, cumin, smoked paprika, oregano and salt and stir to coat. Cook for 3 minutes.
  4. Pour in the water or broth, cover and simmer for 10 minutes, until the jackfruit is tender. Uncover and mash the pieces with a potato masher or fork so they shred.
  5. Stir in the black beans and cook uncovered for 5 more minutes, stirring now and then, until the liquid has evaporated and the edges start to brown. Stir in the lime juice and taste for salt.
  6. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave. Fill each with jackfruit and beans, then top with cabbage, avocado, cilantro and salsa. Serve with lime wedges.

Notes

Buy young green jackfruit in brine or water, not ripe jackfruit in syrup. Nutrition is per 2 tacos including toppings, without salsa.