Photo of Jackfruit Tacos with Sriracha Mayo by WW

Jackfruit Tacos with Sriracha Mayo

Total Time
50 min
20 min
30 min
When it’s ripe, jackfruit has a rich tropical flavor that’s like a cross between pineapple and banana. Unripe fruit is firmer and less sweet and makes a popular vegan meat substitute. These tacos call for convenient canned jackfruit in brine, available at many larger supermarkets. You can make both the jackfruit filling and the beans up to 2 days ahead and refrigerate them. Reheat in the microwave just before serving.


Canned young green jackfruit in brine

20 oz

Canola oil

3 tsp

Uncooked onion(s)

½ medium, finely diced


2 medium clove(s)

Chili powder

2 tsp

Dried oregano

½ tsp

Ground cumin

1 tsp

Table salt

¾ tsp

Canned tomato paste

1½ Tbsp


4 fl oz

Canned black beans

1 cup(s), rinsed and drained

Ancho chile powder

¼ tsp

Vegan mayonnaise

2 Tbsp, or regular mayonnaise

Fresh lime juice

2 tsp

Sriracha hot sauce

¾ tsp

Corn tortilla(s)

8 medium, warmed

California (Hass) avocado

1 medium, pitted, peeled and thinly sliced

Shredded red cabbage

½ cup(s)


2 Tbsp, fresh leaves, for garnish


  1. To prepare jackfruit, cutting with grain, thinly slice pieces, then shred with your fingers. Heat 2 teaspoons oil in large skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in chili powder, oregano, 1/2 teaspoon cumin, and 1/2 teaspoon salt; cook until fragrant, about 1 minute. Stir in jackfruit, tomato paste, and water. Bring to boil; reduce heat, cover, and simmer until jackfruit is very soft, about 25 minutes.
  2. Meanwhile, stir together beans, ancho chile powder, remaining 1 teaspoon oil, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt in small microwavable bowl. Cover with paper towel and microwave on High until very hot, 1–2 minutes, stirring beans every 30 seconds. Keep warm.
  3. Stir together mayonnaise, lime juice, and sriracha in cup. Fill tortillas with jackfruit and top evenly with beans, avocado, and cabbage. Drizzle each with about 1 teaspoon sriracha mayonnaise and top each with a few cilantro leaves.
  4. Serving size: 2 tacos