Quick Jackfruit Tacos

I was hesitant to name these “tacos”. Sure, they were in the shape of a taco. But tacos are usually so indulgent and filled with so much awesome-ness that I wasn’t sure if this recipe served tacos justice. Then I realized that tacos could also be pared down and simple. I will absolutely be making some decadent jackfruit tacos (and other types of tacos) in the future, but this is a simple version I made, kinda on the fly. It’s also an international taco because it combines Indian, Mexican and Asian influences. Let me explain– Mexican because as we just established, it’s a taco. Indian because the bread is not a tortilla but a popular Indian flatbread, and Asian because of those bomb sesame seeds on top. This taco may be simple, but its also multicultural af.

BBQ Jackfruit Taco


What You’ll Need:

  • 1 pack of frozen paratha bread (this recipe makes about 4 tacos)
  • 1 package of BBQ jackfruit ( I used a pack of The Jackfruit Company’s BBQ jackfruit*
  • 2 cups of baby spinach or spring mix (I used a mixture of both!)
  • 3 tablespoons sesame seeds
  • 4 tablespoons olive oil


What to Do:

  1. Heat a skillet on medium heat with 1 tablespoon of olive oil.
  2. Once oil is hot, add one paratha and fry for approximately 3-4 minutes on each side, until golden brown and crispy.
  3. Repeat this step for each paratha, using 1 tablespoon of olive oil for each one.
  4. If desired, lay paratha on dry cloth to soak up excess oil.
  5. Heat a skillet on medium heat and place the entire pack of jackfruit in to warm it. Stir continuously so as not to burn the jackfruit. Remove from heat.
  6. Lay parathas out and place some spinach on each one, using all 2 cups worth of spinach.
  7. Spoon equal amounts of the BBQ jackfruit on top of the spinach in each paratha.
  8. Sprinkle sesame seeds on top of each taco. Fold and serve. Bon appetit!


* You can also use 1 whole can of jackfruit– drain it and complete step #5, but add 2 tablespoons of your favorite (vegan!) BBQ sauce.



Date posted on Instagram: 4/21/18

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