plantbased vegan vegetarian dinner lunch party spring summer

Mexican Spiced Jackfruit Tacos

ready in: family friendly

servings: serves 4

by: Ceres Organics

Jackfruit is a wonderful substitute for any type of recipe that would call for shredded meat, like in these Mexican Spiced Jackfruit tacos. The fruit itself has a mild, slightly sweet flavour that soaks up any spices you throw its way. Topped with avocado coconut cream, these tacos are an easy weeknight dinner or party dish.


  • 1 pack soft shell tacos or tostadas
  • 1 cup thawed organic corn, or fresh from the cob (cooked and drained)
  • 1 medium white onion
  • 4 cloves garlic
  • 2 cans Organics black beans, rinsed thoroughly, and drained
  • 3 tbsp Organic Extra Virgin Olive Oil
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 limes
  • Salt and pepper to serve

Avocado Coconut Cream & Mexican Spiced Jackfruit

  • 3 tbsp organic egg free vegan mayonaise
  • 1 large avocado
  • 6 large organic gherkins, finely diced
  • 2–3 tablespoons water
  • 2 large lemons
  • Salt and pepper to taste
  • 400 g can Organic Jackfruit
  • 1/4 cup tomato sauce
  • 3 tbsp tamari
  • 1 tbsp sweet paprika


  1. Dice the onions and garlic. Start by sauteing the onions in a frying pan until they turn soft & translucent, then add the garlic and saute for 2-3 minutes. Add the chili powder, cumin, & smoked paprika & continue cooking for a few minutes more.
  2. Drain the cans of black beans (do not rinse them). Add the black beans into the frying pan & continue to cook.
  3. Pour 1/4 cup water over the beans & let everything simmer. The beans will soak up the moisture & flavor from the liquid as it evaporates. Use a spoon to mash the black beans to your desired texture. Add the juice of 2 limes and turn off the heat.
  4. You can place the beans into a bowl, clean the pan, and place the corn into the frying pan. On a medium heat, cook the corn until slightly charred. This will take about 10 minutes.
  5. In the meantime, drain a can of jackfruit and pour contents into a bowl. Using your fingers, pull apart the jackfruit so that it resembles more of a string, pulled pork type consistency. Add tomato sauce, tamari and sweet paprika and mix. Place into a medium heat frying pan and sautee for 10 mins until cooked. Place into a bowl to serve and set aside.
  6. In the meantime, make the avocado cream.
  7. In a bowl, place the mayo, avocado, gherkins and lime juice and mash until smooth.
  8. Place aside until corn is charred.
  9. To serve, heat the tostadas according to packet, and serve all of your components together with some fresh coriander.
  10. Enjoy with some extra sriracha or chilli flakes (optional!)


products used