Quick and Healthy Vegetarian Recipes Ready in 30 Minutes or Less

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Jackfruit Tacos

Transform canned jackfruit into a flavorful, tender filling that’s perfect for tacos. With its meat-like texture, jackfruit absorbs smoky spices and tangy flavors beautifully, making these tacos a crowd-pleasing, plant-based option. Quick, healthy, and satisfying, they’re perfect for a casual weeknight meal or a fun, healthy twist on taco night! To save even more time, try making the jackfruit filling ahead of time! The filling can be refrigerated for up to 3 days or frozen for longer storage.

Ingredients (for 6 tacos):

For the Filling:

• 1 can young green jackfruit in water or brine (14 oz), drained and rinsed
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground cayenne (optional, for heat)
• 1/4 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari (for gluten-free)

For the Tacos:

• 6 small corn or flour tortillas
• 1/2 cup shredded red cabbage
• 1/2 cup diced tomatoes or pico de gallo
• 1/4 cup chopped cilantro
• 1/4 cup dairy-free or regular sour cream (optional)
• Lime wedges, for serving

Instructions:

1. Drain and rinse the jackfruit, then pat dry. Use your fingers or a fork to shred the jackfruit pieces, removing any hard cores or seeds.
2. Heat olive oil in a skillet over medium heat. Add the onion and sauté for 3–4 min. until softened. Stir in the garlic and cook for 1 min. more.
3. Add the smoked paprika, cumin, chili powder, and cayenne (if using), and cook for 30 seconds until fragrant.
4. Stir in the shredded jackfruit, vegetable broth, tomato paste, and soy sauce. Cook for 8–10 min., stirring occasionally, until the jackfruit is heated through and coated in the sauce. Adjust seasoning with salt and pepper to taste.
5. Heat the tortillas in a dry skillet or wrap them in a damp paper towel and microwave for 20–30 seconds to soften.
6. Divide the jackfruit filling among the tortillas. Top with shredded red cabbage, diced tomatoes or pico de gallo, and cilantro. Drizzle with sour cream (if using) and serve with lime wedges on the side.