Jackfruit Tacos with Charred Corn, Cabbage and Lime Creme

It’s still International week in Vegan MoFo, and I’m popping today’s post under the favourite cuisine theme, although it could probably fit under holiday destination as well as I would certainly love to go to Mexico some day. Yep, I’m using one post to cover two days, ha! I have a few favourite cuisines, but Mexican is definitely up there and I have a particular fondness for tacos.


I was a little late to the party with the savoury jackfruit thing (or even knowing what jackfruit was?!). It started popping up everywhere quite some time ago but I didn’t really have a crack at it until more recently. What was I doing? Think of all the delicious tacos I could have been eating! They are such great warm weather food – just looking at them makes me want to sit outside with a plate full of tacos and a cold beer.

As we make our way towards summer, you’ll know where to find me…

Jackfruit Tacos with Charred Corn, Cabbage and Lime Creme
(makes about 10 tacos)

1 Tbsp oil
1 medium brown onion, cut into thin moons
2 x 560g cans young jackfruit in brine (NOT syrup)
1 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground coriander
1/2 – 1tsp ancho chile powder
1 1/2 cups veg stock
2 Tbsp tomato paste
2 tsp liquid smoke
1 Tbsp veg worcestershire sauce

Lime creme:
1/3 cup raw cashews, soaked
1/3 cup soy milk
2 Tbsp fresh lime juice
1/2 tsp garlic powder
1/4 tsp salt
1 tsp pickled jalapenos (optional)

10 tortillas
2 ears corn
2 cups finely sliced red cabbage
1 Tbsp fresh lime juice
1/2 tsp salt

Optional toppings:
Pickled red onions
Fresh coriander
Hot sauce

Start by heating oil in a large pan over medium heat and sauteeing onion until softened. While this is happening, drain your jackfruit and remove any seeds. Slice the large chunks into smaller ones, cutting through the harder core. Some people like to discard the hard bits, but honestly with a bit of cooking they are absolutely fine so why waste that extra taco filling? Add spices and jackfruit and cook a further 2 minutes.

Whisk together stock, tomato paste, liquid smoke and worcestershire sauce and pour over jackfruit. Bring to a boil, then turn down to a simmer for approx 20-25 mins, stirring occasionally, until all liquid is absorbed and fruit is tender and comes apart easily. Use two forks or spatula to tear the jackfruit apart. It’s good to use immediately, but as a side note, I find it recooks really well too.

Meanwhile, grill your corn. You can do this on a grill or barbecue, however I did it quickly over the stove flame. Using metal tongs, hold the corn in the flame until it begins to blacken, turning to cook all sides. Careful as it tends to pop! Allow to cool, then cut kernels off the cob and place in a bowl. Add cabbage, lime juice and salt and mix to combine.

To make the lime creme, place all ingredients in a blender and blend until smooth. If it’s too thick for your liking, add some water one tablespoon at a time.

Assemble tacos! Prepare your tortillas according to packet instructions. Put some jackfruit on each, top with corn/cabbage mix, drizzle over some lime creme and add any optional toppings. Delish!






  1. Spectacular photos! I was also quite late to the jackfruit party, but I love how easy it is to transform. I’ve only used it to make burgers, but I’m definitely going to look into making some tasty tacos.

    1. Thanks Jenny! These have been my favourite to photograph so far as they are so colourful! Yes I will have to try burgers next, or I saw some people turn it into ‘roast chicken rolls’ which I thought would be tasty! So many possibilities!

  2. Stunning presentation and I have no doubt they taste wonderful too. I have a stash of jackfruit in my kitchen cupboards, I snatched a load when I saw them at a Bangladeshi grocery store in the town where I work, real excited. i love them as BBQ pulled ‘pork’, which is fast becoming my husbands favourite, but I’d love to try these too.

    1. Thanks so much Shaheen! I had these in my cupboard for months before I finally decided to use them. I can see how versatile they will be – would love to try this BBQ pulled ‘pork’ too.

  3. These remind me of the dish I always get when I go to the vegan Mexican food truck around here – they do some fab tacos. If I could learn to make yours at home, I’d definitely be saving myself a few quid! First problem though – I need to work out where to find some jackfruit…

    1. Hmm…I wonder. Do you have any Asian groceries near you? That’s where I found mine, though I have also started seeing it pop up at some health food stores/vegan friendly groceries.

    1. Thanks so much Andrea! Ooh that’s my next step – making the tortillas. Yum! These ones were store bought but are a beautiful brand I found that make organic corn tortillas, with the only ingredients being corn and salt – love them!

  4. These photos are amazing! Great lighting and perfect food display. Red cabbage makes everything look so yummy (plus you know the ingredients sound awesome together too!)

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