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Jackfruit Taco Recipe

Culinary superstar Jason Wrobel, aka J-Wro, throws his hat into the ring and serves up a plate of organic jackfruit tacos. Time for an education break! Jackfruit is native to parts of South and Southeast Asia, and is the largest tree-born fruit, some reaching as much as 80 pounds! Its flavor is comparable to a combination of apple, mango, banana, and pineapple when ripe. They taste more like chicken when green. So how can you go wrong? Okay, back on track.

Jackfruit Tacos


  • 2 tablespoons safflower oil
  • 1 yellow onion, finely diced
  • 1 tablespoon garlic, finely minced
  • 16 oz Jackfruit Strips
  • 4 limes, juiced
  • 2 tablespoons maple syrup
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon chili powder
  • ¼ teaspoon cinnamon
  • ½ tablespoon apple cider vinegar
  • Splash Sunwarrior Vitamin Mineral Rush
  • 12 oz gluten free beer
  • Salt and Pepper to taste


jackfruit_cook_picTo make the filler for our tacos, start by adding safflower oil to your pan, heating it to a medium-high temp. Once heated, add yellow onion and minced garlic, and sauté until translucent, about 3–5 minutes. Add the jackfruit and mix it all together. Next, add lime juice, maple syrup, cumin, coriander, chili powder, cinnamon, and apple cider vinegar. For extra minerals, add a dash of Sunwarrior Liquid Vitamin Rush.

Give your concoction a quick stir, then finish by adding gluten-free beer. Get to a rolling boil, then reduce to a medium-low heat, and let sit for about 25 minutes.

Once most of the liquid is absorbed, add salt and pepper, and take it off the heat.

Grab your favorite taco shell, fill 'er up, and top with fresh salsa, guac, and cilantro. This is a cool and unusual substitute to traditional tacos that even the biggest of meat-eaters are sure to enjoy.

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