My favorite 15 Recipes using Mexican Jackfruit

Mexican jackfruit does exactly what it sounds like it should: it takes any and all of your favorite recipes and transforms them into heady, plant-based adventures.

Here are some of my best recipes using Jackfruit.

The 15 Best Recipes using Mexican Jackfruit and recipes

1. Jackfruit Tacos

These tacos are a great quick meal due to their variety of flavors and textures. I tend to use chopped jackfruit as my base, with black beans for heartiness and red cabbage for crunch, finished off with fresh lime juice and lots of chopped cilantro for that refreshing kick.

Overall, it is a truly delicious combination.

Ingredients

• 2 cans of young green jackfruit, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• Fresh cilantro, chopped (for garnish)
• Optional toppings: diced avocado, shredded lettuce, salsa, lime wedges

Instructions

1. Tear the rinsed jackfruit to shreds. Pull it apart with your fingers. Or use two forks.

2. Put the olive oil in a large skillet and turn the heat to medium. Add diced onion and cook until translucent, about 5 minutes.

3. Add the garlic and cook for another 1-2 minutes, then the cumin, smoked paprika, chili powder, oregano, and cayenne pepper (if you’re using it). Cook for another minute or so until fragrant.

4. Toss the shredded jackfruit into the skillet, stir to coat with the spices, then pour in the vegetable broth and soy sauce. Season with salt and pepper.

5. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the jackfruit is soft and has absorbed most of the liquid.

6. Toast the tortillas in a dry skillet or microwave, then spread the jackfruit mixture on each tortilla. Garnish with fresh cilantro and any other toppings you prefer before serving.

2. Jackfruit Burritos

It is delicious, I make my with tender jackfruit as the the main part and follow it up with black beans, avocado slices and a dash of fresh cilantro . To me corn, bell peppers and a drizzle of lime juice makes a perfect filling.

Ingredients

• 2 cans young green jackfruit in water or brine, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground oregano
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 8 large flour tortillas
• 1 cup cooked black beans
• 1 cup cooked brown rice
• 1 cup fresh salsa
• 1 cup guacamole
• 1/2 cup chopped fresh cilantro

Instructions

1. In a large skillet over medium heat, heat the olive oil. Add the diced onion and pressed garlic, sautéing until softened and aromatic, 3-4 minutes.

2. Add the diced red bell pepper and cook for an additional 2-3 minutes.

3. Add the drained and rinsed jackfruit to the skillet. Shred the jackfruit with a fork so it resembles pulled pork.

4. Sprinkle in the ground cumin, smoked paprika, chilli powder and oregano. Stir to distribute the spices evenly over the jackfruit, season with a little salt and pepper, to taste.

5. Pour in the vegetable stock and lime juice, bring to a simmer and cook for 10-12 minutes or until the jackfruit has absorbed flavors and most of the liquid has evaporated.

6. Heat your flour tortillas in a dry sauté pan or in a microwave. To assemble your burritos, spread a portion of the jackfruit mixture, black beans, brown rice, a bit of salsa, a bit of guacamole and some fresh cilantro inside each tortilla. Fold in the sides and roll tightly to form burritos. Serve immediately.

3. Jackfruit Enchiladas

I think these enchiladas can make any meal an absolutely delightful experience. And if they’re filled with soft jackfruit, seasoned and spiced, plus black beans and diced bell peppers, they also become quite full of flavor!

I bet I can win you over with my smoky enchilada sauce and handful of chopped fresh cilantro. By the time you’re done cleaning up your plate, you’ll be smiling!

Ingredients

• 2 cups young green jackfruit (canned or fresh), shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup enchilada sauce
• 8 corn tortillas
• 1 cup shredded vegan cheese (or regular cheese, if preferred)
• Fresh cilantro, chopped (optional, for garnish)
• Sliced avocado (optional, for serving)
• Lime wedges (optional, for serving)

Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil over medium heat in a large skillet, and stir in onion, bell pepper, and garlic. Sauté for 5 minutes or until the vegetables have softened.

3. Add the shredded jackfruit, ground cumin, smoked paprika, chili powder, salt and black pepper, and stir to combine. Cook for 5 to 7 minutes, stirring frequently, until the jackfruit is warmed through and well-seasoned.

4. Pour half of the enchilada sauce into the jackfruit, and mix. Take it off the heat.

5. Place the jackfruit-and-bean mixture in the microwave or on a griddle until the tortillas are soft and pliable. Spoon the mixture into each tortilla, roll them up and place them seam-side down in a prepared baking dish.

6. Pour the remaining enchilada sauce over the rolled enchiladas. Top with shredded cheese, and bake for 20-25 minutes. The cheese should be melted and bubbly when done. Garnish with cilantro, and serve with sliced avocado and lime wedges, if desired.

4. Jackfruit Quesadillas

These quesadillas are a home-cooked Mexican delight I make when I want a hearty, satisfying and unique meal. I make my wedges with seasoned jackfruit, some melting gooey cheese and a little jalapeño to add a spicy bite.

Some smoky paprika and some fresh chopped cilantro always makes for a final topping that is irresistible. It has become a quick go-to for a meatless treat.

 Ingredients

• 1 can of young green jackfruit, drained and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 flour or corn tortillas
• 1 cup shredded vegan cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: avocado slices, salsa, sour cream

 Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until the onion is translucent, about 5 minutes.

2. Stir in the minced garlic and cook for another minute until fragrant.

3. Add the shredded jackfruit to the skillet, followed by the cumin, smoked paprika, chilli powder, salt and black pepper, and cook for about 10 minutes on low, stirring every couple of minutes, until the jackfruit is nicely seasoned and crispy.

4. Meanwhile, heat a second skillet or griddle on medium. Place a tortilla on the skillet, grate a generous handful of vegan cheese over it, and place a portion of the jackfruit mixture on the top.

5. Cover with another tortilla and cook for 2-3 minutes on each side, until the tortillas are browned and the cheese has melted.

6. Remove the quesadilla from the skillet, cut into wedges, sprinkle with chopped cilantro and serve with lime wedges and, if desired, with some sliced avocado, salsa, or sour cream.

5. Jackfruit Nachos

I love being able to make creative snacks, one of my favorite being a interesting take on nachos. Ingredients used can include succulent jackfruit, crispy tortilla chips, creamy avocado, spicy jalapeno and a sprinkling of vegan cheese.

Some lime and fresh coriander add the cherry on the top. Great for sharing with friends but also an excellent solo snack.

Ingredients

• 1 can young green jackfruit (in water or brine), drained and shredded
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 bag tortilla chips
• 1 cup shredded vegan cheese (or regular cheese)
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 medium avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sliced jalapeños (optional)
• 1/2 cup salsa
• 1/4 cup dairy-free sour cream (or regular sour cream)
• Lime wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a large skillet over medium heat. Add the shredded jackfruit, smoked paprika, ground cumin, chili powder, salt and pepper and sauté for about 10 minutes, stirring occasionally, until the jackfruit is tender and the flavours are well combined.

3. Layer tortilla chips on a large baking sheet (the layers should be quite thick), then scatter a layer of cheese, black beans, corn and the cooked jackfruit. Repeat as many times as desired.

4. Put in the preheated oven and bake for 10-15 minutes until the cheese is melted and the nachos heated through.

5. Take out of the oven and top with diced avocado, cilantro, sliced jalapeños, salsa and a dollop of sour cream.

6. Serve immediately with lime wedges and enjoy!

6. Jackfruit Tamales

Everyone likes a twist on a classic dish, and this is my twist on the classic meaty meal If you’ve never heard of it, think of pulled pork, only it’s pulled jackfruit, with a touch of masa harina (a ground cornmeal), and seasoned with the peppers and spices you might expect to get at an authentic Mexican indoor barbeque.

I’ve found that adding garlic, cilantro and a tiny splash of lime can take this recipe to the next level. So follow along as I explain how these ingredients come together in this very vegetarian asada de pollo dish.

 Ingredients

• 2 cups masa harina
• 1 1/2 cups vegetable broth
• 1/2 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can young jackfruit in brine, drained and shredded
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 2 tablespoons soy sauce
• 1/4 cup fresh cilantro, chopped
• 16-20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the masa harina, baking powder and salt. Slowly add the vegetable broth and vegetable oil while mixing until dough forms, then set aside.

2. Soften the onions and garlic in a large skillet over medium heat. Add the shredded jackfruit, cumin, smoked paprika, chilli powder, oregano and soy sauce. Allow to cook until the jackfruit is evenly seasoned and crisp, about 10 minutes.

3. Add chopped coriander (cilantro) and remove skillet from heat. Let the jackfruit mixture cool slightly.

4. Place one soaked corn husk flat on your workspace, add about 2 tablespoons of the masa to the middle, and spread it out into a thin sheet. Then place about 1-2 tablespoons of the jackfruit mixture on top.

5. Fold the sides of each corn husk over the filling, then fold up the bottom to keep the filling in. Repeat with the remaining husks, dough, and jackfruit filling.

6. Stack the filled tamales standing upright in the steamer basket, and steam over medium heat for 45-60 minutes, or until the masa is firm and easily pulled away from the husks.Let cool slightly and serve.

7. Jackfruit Fajitas

I am a big experimenter with plant-based meals and I, personally, am over the moon about jackfruit. I feel that this fruit is really making a name for itself and it is just taking off!

Personally, I would season mine with some smoky paprika, plenty of salt, zesty lime juices and savoury garlic. Of course you also want to add bell peppers and onions so that in each bite you’ll get crunchy delightful bursts of flavor.

 Ingredients

• 2 cups young green jackfruit (canned or fresh), drained and shredded
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime
• 8 small flour or corn tortillas
• Optional toppings: avocado, fresh cilantro, salsa, sour cream

 Instructions

1. Heat the olive oil in a large skillet over medium heat. Add pepper and red onion. Cook until they are softened, around 5 minutes.

2. Stir in the minced garlic, cooking for another minute until fragrant.

3. Toss in shredded jackfruit, smoked paprika, ground cumin, chili powder, dried oregano, salt and pepper. Stir well and let it warm through, 7-10 minutes, occasionally stirring to stir-fry jackfruit.

4. Squeeze the lime juice over the jackfruit mixture and stir to combine.

5. Warm the tortillas in a dry skillet or in the microwave. Put the jackfruit mixture in the tortillas and add any or all of the optional toppings.

8. Jackfruit Pozole

I’m a big fan of twisting traditional dishes, so heres my all-plant twist on a classic: Jackfruit Pozole From top to bottom these Pozole ingredients come together to offer a delightful wholesome richness that can span from a hearty lunch to a delightful supper. Dont skimp on the broth, and remember to use fresh jackfruit.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 can (20 oz) young green jackfruit in brine, drained and shredded
• 2 tablespoons tomato paste
• 1 bay leaf
• Salt and pepper to taste
• Lime wedges, for serving
• Fresh cilantro, for garnish
• Sliced radishes, for garnish
• Shredded cabbage, for garnish
• Avocado slices, for garnish

Instructions

1. In a large pot, heat the olive oil on medium; add the onion and cook until translucent, about 5 minutes.

2. Add the minced garlic, cumin, oregano, smoked paprika and chilli powder and cook for another 2 minutes, or until fragrant.

3. Pour in the vegetable stock with the hominy and mix well. Add the shredded jackfruit and tomato paste and bring to a boil.

4. Reduce the heat and simmer for about 30 minutes so that the flavors have time to meld, then adjust seasoning with salt and pepper to taste.

5. Discard the bay leaf before serving. Ladle the pozole into bowls and serve with fresh cilantro, sliced radishes, shredded cabbage, avocado slices and lime wedges.

6. Serve hot with additional lime wedges on the side for more citrus. Jackfruit Pozole!

7. Serve hot with additional lime wedges on the side for more citrus. Enjoy!

9. Jackfruit Chili

There is nothing quite as comforting as a big bowl of spicy, hearty chili bursting with exotic ingredients. I like to start with some silky-soft jackfruit, followed by beans, tomatoes and a selection of warming spices.

Onion and garlic are a must, and I think smoked paprika goes with everything. In my kitchen I’ll also find some bell peppers and a little chili powder.

Ingredients

• 2 cups young green jackfruit (canned, drained, and shredded)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and chopped bell pepper, and sauté until the vegetables have softened, about 5-7 minutes.

2. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the shredded jackfruit, chili powder, ground cumin, smoked paprika and oregano, and cook for 2-3 minutes, stirring, until the spices are bloomed.

4. Add the diced tomatoes, black beans, kidney beans and vegetable broth to the pot, and then stir well to incorporate.

5. Simmer it for 30-40 minutes, stirring occasionally, until the flavours are blended.

6. Season to taste with salt and pepper. Serve garnished with cilantro and a squeeze of lime juice.

10. Jackfruit Empanadas

If you’re looking for something delicious and versatile, I have found that these empanadas make a great, unique dish. With ingredients such as ripe jackfruit and savoury onions and garlic, I am able to achieve something truly divine.

I also like to add spices such as cumin and smoked paprika along with a citrus lime juice to make it pop. These are an excellent dish to cook for a group because I never get complaints and always get a ton of compliments.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 1 large egg
• 1/4 cup ice water
• 1 tablespoon white vinegar
• 2 cups young green jackfruit, drained and shredded
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 egg (for egg wash)
• Olive oil (for sautéing)

Instructions

1. Mix flour and salt in a bowl. Cut the cold butter into chunks and work it into the dry ingredients until the mixture resembles coarse crumbs.

2. Whisk the egg, ice water and vinegar together, then sprinkle it over the flour mixture and mix until just combined. Wrap in plastic and refrigerate for at least 1 hour.

3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the onion and the garlic, sauté until fragrant, then add in the shredded jackfruit, cumin, smoked paprika, chili powder, salt and pepper. Cook for about 10 minutes until flavours meld. 4 Brush dough with an egg-wash brush and place in a 375°F (190°C) oven on a floured surface for 5 to 6 minutes until golden brown on the bottom.

5. Remove and roll out to 1/8-inch thickness. Cut 5-inch circles with the round cutter. 

6. Add a dollop of jackfruit filling to the centre of each circle of dough; fold the dough over to make a semicircle and press the edges with a fork to seal.

7. Coat the top of each empanada with beaten egg and cook them on a baking sheet for 20-25 minutes until golden. Serve warm.

11. Jackfruit Flautas

For me, if you want a flavour-packed satisfying and unique dish, you’ve got to go for Jackfruit Flautas, so rich in both flavour and texture. I love tender jackfruit as a meat substitute alongside black beans, avocado and fresh cilantro, with a sprinkle of cumin and lime juice.

Ingredients

• 1 can young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour tortillas
• 1/2 cup vegan cheese (optional)
• Vegetable oil for frying
• Salsa, guacamole, and vegan sour cream for serving

Instructions

Bring to a gentle simmer over medium heat. Pour in the stock, give it a gentle stir, then cover the pot with a lid.

2. Halve, de-seed and finely dice a red pepper. In a medium-sized pan, heat a splash of olive oil over a medium heat. Cook the onion until translucent (around 5 minutes), then add the garlic and cook for a minute more.

2. Add the shredded jackfruit, cumin, smoked paprika, chilli powder, salt and pepper to the pan. Cook for about 10 minutes, stirring occasionally, until the jackfruit is soft and flavourful.

3. Warm the tortillas in a microwave or skillet until they are pliable. Spoon jackfruit ‘pulled pork’ filling into the middle of each tortilla and top with vegan cheese if desired.

4. Roll each tortilla tight, and secure with a toothpick if needed. Heat vegetable oil in a frying pan over medium-high heat.

5. Brown the flautas in batches in very hot oil, just until crispy and golden brown, about 2-3 minutes per side. Drain on paper towels.

6. Serve the jackfruit flautas hot with salsa, guacamole, and vegan sour cream. Enjoy!

12. Jackfruit Salad

I love making salads that are not only good for us but that are also delicious, and I think this jackfruit salad does just that – it’s got so many textures and tastes. I love putting in fresh coriander, some diced crunchy red pepper and some cherry tomatoes.

I use a lime vinaigrette dressing on top and think that the avocado adds a nice creaminess to the salad.

Ingredients

1 can young green jackfruit in brine, drained and shredded
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 avocado, diced
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup fresh cilantro, chopped
1 jalapeño, thinly sliced (optional)
Juice of 2 limes
3 tablespoons olive oil
Salt and pepper to taste
1 cup mixed salad greens

Instructions

1. Mix together into a large bowl the shredded jackfruit, cherub tomatoes, red onion, avocado, corn kernels, cilantro and jalapeño.

2. Whisk the lime juice, olive oil, salt and pepper in a small bowl to make the dressing.

3. Pour the dressing over the jackfruit mixture and gently toss to combine.

4. Let the salad sit for 10-15 minutes for the flavours to develop.

5. Just before serving, add the mixed salad greens and toss lightly.

6. Serve immediately, and enjoy your refreshing jackfruit salad!