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Our Recipes

    Jackfruit and pineapple tacos

    • 5 mins
    • 15 mins
    • Serves 4

      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