Jackfruit Adobo Tacos

Celebrate Cinco de Mayo with me with these refreshingly delicious plant-based Jackfruit Adobo Tacos topped with mango salsa, shredded purple cabbage and avocado.

Jackfruit is a versatile fruit that I’ve used as crab meat and chicken substitutes. To cook with jackfruit, I like to use young jackfruit canned in brine. You can also get it fresh and frozen, but I have found that it’s often overripe in these forms and therefore has an acidic taste similar to overripe pineapple.

More and more grocery stores are carrying canned jackfruit, but if you’re having trouble finding it, you can always head to your local Asian market (I went to H-Mart) or order it from Amazon.

Canned jackfruit will come in triangular wedges. To make the jackfruit more suitable for tacos, I used my hands to shred the jackfruit, removing seeds and any pieces that were too tough (see picture below).

Then I added the shreds of baby jackfruit to a large skillet with adobo sauce and chipotle peppers. Next, all you have to do is add crushed tomato sauce, garlic, oregano, cumin, a little brown sugar, coconut aminos and lime juice to make taco-worthy vegan meat in less than 30-minutes!

Assemble your tacos by adding the jackfruit adobo shreds to corn tortillas. Then top each taco with sweet mango salsa to complement the spiciness of the chipotles, followed by shredded purple cabbage and avocado (or avocado crema) for the ultimate vegan tacos.

Ingredients (4 servings; about 4 tacos per serving)

  • 2 20-ounce cans young jackfruit in brine (drained and shredded)
  • ¼ + ⅛ cup canned adobo sauce
  • 2 canned chipotle chillies (chopped)
  • Salt to taste
  • garlic cloves (minced)
  •  cups canned crushed tomato
  • tsp. onion powder
  • 1½ tsp. dry oregano
  • ¾ tsp. ground cumin
  • 2 tsp. brown sugar
  • 1 cup water (or more for more mild tacos)
  • ½ tsp. coconut aminos
  • 1 lime (juiced)

For Serving (optional)

  • Corn tortillas (about 16; 4 tacos per serving)
  • Fresh mango salsa (store bought is fine)
  • Purple cabbage shreds
  • Avocado slices or Avocado Crema
  • Fresh Cilantro 


  1. In a large skillet over medium heat, add the shreds of jackfruit, adobo sauce, chillies and a dash of salt. Cook for 3-4 minutes breaking up the chillies as they cook. Then add the garlic. Cook for 1 minute of until fragrant.
  2. Stir in the crushed tomato, onion powder, oregano, cumin, and brown sugar. Continue to cook for 3-4 minutes until heated through.
  3. Stir in ¼ cup water at a time into the jackfruit mixture to thin the sauce and make it more mild. Add more or less water as needed. Bring the jackfruit to a simmer and let cook for 5-8 minutes; the sauce will thicken a little as it cooks.
  4. Mix in the coconut aminos and lime juice. Add more salt and seasoning to taste, brown sugar for sweetness, coconut aminos for depth or lime juice for acidity.
  5. Serve on corn tortillas topped with fresh mango, purple cabbage shreds, avocado and cilantro. Enjoy!

Did you make this recipe? Let me know by tagging @strong.bold.healthy on Instagram or Facebook!

For more spring and summer jackfruit recipes, try this Pulled BBQ Jackfruit.

If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Jackfruit Adobo Tacos (4 tacos without toppings) is approximately:

  • 2.25 servings Grains
  • 1/2 serving Vegetables
  • 1.25 servings Fruit

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Jackfruit Adobo Tacos (4 tacos without toppings) is approximately 374 calories. 


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