Vegan Jackfruit Frybread Tacos

Vegan Jackfruit Frybread Tacos

These are a great option for serving people on a lot of different diets! The jackfruit taco filling is gluten free, paleo, and vegan!

Home made guacamole and salsa are also fast and easy to make plus naturally gluten free, paleo, and vegan.

If you’re having folks over, all you need to do in order to make sure everyone at your shindig can share the same meal is provide gluten free corn tortillas and a head of bibb lettuce so everyone has a diet-appropriate taco wrap. You really can have all your friends over for the same meal!


Vegan, Paleo, Gluten-Free Jackfruit Taco Filling

  • 2 20-ounce cans of jackfruit in water or brine (NOT in syrup)
  • 1 packet Trader Joe’s taco seasoning (or your favorite)
  • 1 tbsp high smoke point oil (avocado, coconut, vegetable)
  • 1 small yellow onion, peeled and sliced thin
  • 4-6 garlic cloves, minced
  • Juice of 1 lime
  • 1-3 tsp Goya adobo sauce from a small can of chipotle peppers in adobo sauce (optional)
  • 2 tbsp maple syrup or agave (optional)
  • 2 fresh limes (for finishing)
  • 1 bunch cilantro (for finishing)

Jackfruit Taco Directions

  • You may scoff at using two skillets to make this, but the key to getting a stringy, meat-like texture instead of disconcertingly spongy jackfruit is time. Well, time, patience and heat.
  • Start by draining your jackfruit. It comes in these little triangular chunks with a hard core and stringy edges. The stringy edges are the best part for cooking. Use your hands and a butterknife to scrape those bits off the hard cores. Now slice the hard cores into thin little matchsticks and mash them with the side of a can. While you’re at it, really get in there with your fingers and try to separate all the stringy fibers in your freshly picked jackfruit.
  • Heat 2 tbsp of oil in a skillet and toss in your jackfruit. Give it all a good stir until it’s well coated, then add the taco seasoning. Keep stirring for 4-5 minutes.
  • Now shake the pan and turn the heat down to medium-low. You’re basically slowly dehydrating the jackfruit to give it a meatier texture. Stir every 3-4 minutes. DO NOT ADD THE ONION AND GARLIC. I know what you’re thinking. Save time later by just using one pan now. But trust me, if you put the onions and garlic in there with the jackfruit they will be disgusting charcoal briquettes by the time your jackfruit is done cooking.
  • While the jackfruit continues to go from soggy to super, slice up your onion and mince your garlic.
  • In another skillet, add a teaspoon of oil and fry your thinly sliced onions for 3-4 minutes. Toss in the garlic and continue cooking for another 2-3 minutes, or until everything is nice and fragrant.
  • If you don’t like your food too spicy, then as soon as the jackfruit reaches your preferred texture, mix in the garlic and onions, add the lime juice, and let them all cook together for another minute or so before serving.
  • IF YOU WANT SPICY TACOS then grab yourself a can of chipotle peppers in adobo sauce. This stuff is amazing, and a very little goes a long way. In my experience Goya brand is gluten-free, but always check your labels.
  • If you’re a hot sauce lover who orders your food with a 4-5 spiciness, go ahead and finely dice one of the peppers in the can. If you’re closer to a 3 on the spiciness scale, just use the sauce. If in doubt, start with 2-3 tsp.
  • Mix your adobo sauce (and peppers, if using) with 1 tbsp agave or maple syrup and the juice of 1 lime. Mix all of this into the pan of jackfruit and stir until everything in the skillet is well coated. Let it cook for another minute or two, then mix in the garlic and onions.
  • You’re now ready to serve! Top with your favorite salsa, guacamole, and a sprinkle of chopped cilantro.

Vegan Fry Bread

  • 4 cups flour
  • 1 teaspoons salt
  • 1 ½ tablespoons baking powder
  • 1 ½ or cups hot water
  • 2 cups vegetable or other high smoke point oil for frying

Vegan Fry Bread Directions

  • Whisk together the flour, salt, and baking powder.
  • Slowly add in the hot water and barely mix until combined. Don’t overwork the dough. It’ll end up somewhat sticky, and that’s okay.
  • Cover the dough with plastic and let it rest for 1 ½ – 2 hours. This isn’t a yeast dough. It’s not going to rise. But trust me, if you want the beautifully fluffy fry breads in the photo, let it rest.
  • When you’re ready to start cooking, first preheat your oven to 300F and line a cookie sheet with paper towels. This is so you can keep your finished fry breads warm while you work your way through the dough.
  • Grab a wide skillet with tall sides and pour in enough vegetable oil to cover the bottom with two inches of oil. Bring the oil up to 350F.
  • Moisten your hands and pull off a golf ball sized piece of dough. The water makes all the difference here. If you try to do this with dry hands the sticky dough will turn into a Marvel movie parasite determined to bond with you. Repeat before grabbing each fresh wad of dough.
  • Gently pull and stretch it until it’s 4-5 inches across, or about the size of a tortilla. It’s a lot easier to make two small fry breads than it is to make one massive plate sized one. If you plan on using these for tacos, go ahead and tug them into a more of an oval shape than round. That makes the final taco easier to hold.
  • Actually frying the bread goes way faster than you expect. Lower your tortilla sized bread into the oil and fry for 1-2 minutes per side, or until golden brown.  Much like pancakes, you’ll probably burn your first one before you figure out just how quickly they cook. Don’t stress. You’ve got plenty more dough.
  • Use tongs to move the fry bread to a plate lined with paper towels where it can drain. After you finish each fry bread, put the one before it into the oven, onto the paper towel lined cookie sheet so it’ll stay nice and warm while you finish frying the whole batch.