The Jackfruit Taco That Converts Carnivores

If you’ve never had jackfruit before, think of it as nature’s pulled pork—only plant-based, high in fiber, and perfect for soaking up smoky, spicy flavor.

This taco recipe is one of those magic meals that checks every box: satisfying, full of texture, and simple enough to make on a weeknight. The best part? It’s totally vegan, gluten-free, and gut-friendly thanks to Siete’s grain-free tortillas.

Whether you’re looking to reduce your meat intake, impress your most skeptical guests, or just switch up your taco game—these jackfruit tacos deliver.

Why Siete?

I love Siete tortillas for their clean ingredients, flexibility, and how they hold up even with saucy fillings. They’re free from grains, gluten, and unnecessary additives—and they taste amazing toasted slightly in a skillet.

Favorite Toppings:

• A quick slaw tossed in lime juice and olive oil

• Avocado or guacamole (because… always)

• A dollop of dairy-free crema

• And if you’re feeling extra: a drizzle of chipotle tahini sauce or pickled red onions

These tacos are perfect for Taco Tuesday, Meatless Monday, or really any night you need dinner on the table in 30 minutes or less. Leftovers (if you have any) make a great filling for grain bowls or quesadillas.

🌮 Pulled Jackfruit Tacos on Siete Tortillas

Servings: 4 | Prep Time: 10 mins | Cook Time: 25 mins

🌱 Ingredients:

• 2 (14 oz) cans young green jackfruit in brine or water (not syrup), drained and rinsed

• 1 tablespoon avocado oil

• 1 small yellow onion, thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (or more for spice)

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1 tablespoon tomato paste

• 1 tablespoon coconut aminos or low-sodium soy sauce

• Juice of 1/2 lime

• 1/3 cup water or veggie broth

🌮 To Serve:

• 8 Siete brand tortillas (any variety – almond flour and cassava are great!)

• Shredded cabbage or slaw mix

• Sliced avocado or guacamole

• Fresh cilantro

• Lime wedges

• Dairy-free sour cream or cashew crema (optional)

• Pickled red onions (optional but amazing)

🔪 Instructions:

1. Prepare the Jackfruit: Use your fingers or forks to shred the jackfruit pieces into a pulled texture, removing any hard core or seeds if needed.

2. Sauté the Aromatics: Heat avocado oil in a large skillet over medium heat. Add onion and cook for 5–7 minutes until softened. Add garlic and cook for another minute.

3. Spice It Up: Stir in the paprika, cumin, chili powder, oregano, and salt. Add tomato paste and stir until evenly coated.

4. Cook the Jackfruit: Add the shredded jackfruit, coconut aminos, lime juice, and water. Stir to combine. Cover and simmer for 15–20 minutes, stirring occasionally. Uncover for the last 5 minutes to let it brown slightly and cook off excess moisture.

5. Warm the Tortillas: Heat the Siete tortillas in a dry skillet or wrap in foil and warm in the oven.

6. Assemble Tacos: Load each tortilla with jackfruit, slaw, avocado, cilantro, and any toppings you love.

🔥 Pro Tip:

Add a few spoonfuls of chipotle sauce or pickled onions for extra zing. Leftover jackfruit is amazing in burrito bowls or quesadillas the next day.

🛒 Where to Find Siete Tortillas

Most natural grocers carry them in the fridge or freezer section. I love the almond flour and cassava ones for a soft-yet-sturdy texture that doesn’t break mid-bite.

💚 Final Bite

These jackfruit tacos are the kind of meal that can convert even the most dedicated carnivore. They’re easy, nutrient-dense, and loaded with texture and flavor. Perfect for your next plant-powered dinner.