JACKFRUIT TACOS

These Jackfruit Tacos are a real flavorful hit for a busy weeknight dinner when you need to get a healthy meal on the table.

Jackfruit Tacos Recipe

I’m not gonna lie, getting dinner on the table as a vegan mom is one of the hardest parts about this whole vegan journey.

For me, it’s no big deal. I can eat whatever. Soups. Salads. Pastas. A handful of freakin veggies for all I care.

But the rest of the crowd is just so damn picky. One won’t eat tomatoes. The other won’t eat peppers. One needs things to be extra saucy and prefers sandwiches and wraps over casseroles and pastas. The other needs dinners that will go well in lunches for the next day. 

All the while, I’m just trying my best for it all to be healthy, nutritious, plant-based, whole-food, and most-importantly (so they’ll keep coming back) DELICIOUS!

And that, my friends, is where these Slow Cooker Jackfruit Tacos come into play.

What is jackfruit?

This one is totally tricky, so I’m not surprised if you questioned the jackfruit as well.

Jackfruit is actually considered a “miracle” food because it provides so many nutrients and benefits! In just 2 cups of jackfruit, you’ll gain the following:

6 grams of fiber
5.6 grams of protein
20% of your daily vitamin A
36% of your daily vitamin C
22% of your daily riboflavin
30% of your daily magnesium
28% of your daily potassium

And the seeds, high in protein, potassium, calcium, and iron, are especially full of nutrients.

They’re also good for your immune system, your digestion, energy levels, blood pressure, your vision, skin, and bones!

Holy jackfruit – who knew?!

What does jackfruit taste like?

So if you were to eat it raw and ripe, it would taste similar to a pineapple or mango. Sweet.

But the way it’s typically sold, it has a very neutral flavor kind of like a potato. That is what makes jackfruit so versatile and able to be used as a meat-substitute like in this vegan chicken noodle soup. It just soaks up all the flavors of the surrounding ingredients in the dish.

It also has a chewy consistency that’s almost like a pulled pork like how we’re using it in this recipe or a soft piece of chicken. Of course, you’re not going to full anyone into thinking it’s a piece of pork, but it definitely melds well in the tacos like it was supposed to be there all along.

Where can I buy jackfruit?

Another tricky one.

Jackfruit is becoming more mainstream in the health-food world, but it can still be a little difficult to find at times. Every so often I can find it at my local Kroger store, but often I’m having to stop by Trader Joe’s if I want it. It can also be found at most Asian markets quite easily.

If all else fails, just grab a 6-pack of Jackfruit from Amazon and you’ll be set. The price is actually cheaper than what I pay at TJ’s, so I may end up just ordering online myself!

If you have any other questions about jackfruit or anything else in the recipe, please let me know in the comments and I’ll get it answered for you!

Ok so onto the tacos – 

I actually want to talk to you about Kathy’s book, The Vegan Slow Cooker. If you are a busy person like I am (and more than half of America is), you are going to want to get your hands on this book!

I mean, delicious vegan food right in your slow cooker just waiting for you when you get home from work. Ready to feed you and your family. 

Is there anything better than walking in after work to smell the magic that your slow cooker has been working? In this case, the Jackfruit Carnitas – Oh yes we did!

These tacos are so damn good you guys. I mean, don’t get me wrong. You’re not gonna fake anyone out. You can’t have a meat-eater over and make them think they’re eating meat. That’s just crazy shit. 

But as a veg, you can totally go to town on these tacos and appreciate them for what they are. The flavor is bomb because they’ve been marinating all day. The texture is perfect because jackfruit is rad like that. And the best part is that it all happened while you were at work!

Or went to school!
Or played with your kids!
Or took a nap! 

I literally don’t care what you did. The point is that you didn’t spend time at your stove cooking. The slow-cooker did all the work for you on these damn good Slow Cooker Jackfruit Tacos so you could enjoy life.

Booyah! no one says that… stop it. just stop…

Can I use fresh jackfruit for this recipe?

Honestly, I wouldn’t suggest it. I’ve actually never bought a fresh jackfruit, but from what I’ve heard, they’re a real pain in the butt to deal with. They’re sticky. It’s messy. They’re just not worth the time and effort for what you end up getting. 

Usually I’d 100% say yes, fresher is better. But in this instance, I’d say you should stick with the convenience factor and go with the canned stuff for now until there’s a better option. I wonder if they’ll start offering it frozen?

How long will this recipe keep?

Like most recipes of this kind, I stick to the 5-7 day rule (if it’ll stick around that long in your house!!). It’s generally eaten within a couple of days, but if it’s not for you and it’s still there by the end of the week, I’d say, go ahead and toss it. 

Do you have the macros/weightwatchers points, etc for this Jackfruit Taco Recipe?

I actually don’t keep track of calories, macros, points, or anything like that and don’t have the time or resources to calculate them for the hundreds of free recipes I’ve created on my site.

Feel free to plug the ingredients to one of the many calculators throughout the internet in order to calculate them for yourself.

What I love the most about these jackfruit carnitas is just how easy they are to come together. We love to serve them with a side of air fryer mushrooms and onions. We love using our air fryer for quick and easy sides!

How to make Jackfruit Tacos

1. First you’ll put the onion, garlic, and jackfruit in your slow cooker. If you’re smart and want to cut down on dishes, throw one of those crockpot liners in there first for easy clean-up. 
2. In a small bowl, combine coconut sugar, oregano, salt, cumin, chili powder, smoked paprika, pepper, and orange juice. Pour over jackfruit mixture.
3. Cover and cook on low for 7-9 hours. Or on high for 3-4 hours.
4. Shred jackfruit with two forks.
5. Fill tortillas with jackfruit filling and top with coleslaw mix, avocado, cilantro, and salsa.

So damn easy right?!