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Jackfruit and pineapple tacos

  • 5 mins
  • 15 mins
  • Serves 4
  • Entertaining
  • Gluten Free Option
  • Kid Friendly
  • Nut Free
  • Oil Free
  • Party Food
  • Refined Sugar Free
  • Soy Free

These colourful fruity tacos combine savoury and sweet flavours with a delicious juicy texture

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  • 2 medium red onions, sliced
  • 2 x 400g tins jackfruit in brine
  • 1 x 125g can black beans
  • 2 limes, juiced
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 pineapple, cut into 1cm thick rings
  • 2 cups cabbage, finely shredded
  • 2 carrots, grated
  • Handful of fresh coriander
  • 1 small avocado
  • Nutritional yeast
  • Cracked pepper
  • 12 small corn tortillas (ensure they are at least 95% corn)


  1. Place sliced onion in a medium fry pan over a high heat. Add 1 tbsp of water and stir until the onion starts turning brown.
  2. Add to the fry pan: well drained and rinsed jackfruit and black beans, juice of 1 lime, paprika and cumin. Cook until warm through.
  3. On a hot griddle pan, fry pineapple slices for 4 mins each side, remove from the pan and cut into chunks.
  4. Mix cabbage, carrots, coriander leaves in a bowl.
  5. In another bowl mash avocado, remaining lime juice, sprinkle of nutritional yeast and a large grind of cracked pepper.
  6. Place tortilla on hot frying pan for 1 min each side.
  7. Top warm tortilla with cabbage, jackfruit mixture, grilled pineapple chunks and a dollop of mashed avocado.
  8. Serve immediately.

Chef's Tips

  • If cooking your black beans from dry, allow approx ¾ cup dry to yield the equivalent of a can.
  • For a gluten-free option, find tacos that are wheat-free and close to 100% corn.
Dr Chau Tran
Dr Chau Tran