Servings: 4

Prep time: 5 mins

Total time: 20 mins

Jackfruit and pineapple tacos

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


main meal

vegan, vegetarian, oil free, refined sugar free, kid friendly, nut free, gluten free option, soy free, party food, entertaining, burger / wrap



  • 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.


For a gluten-free option, find tacos that are wheat-free and close to 100% corn.

Chef's tips

If cooking your black beans from dry, allow approx ¾ cup dry to yield the equivalent of a can.


Dr Chau Tran

Dr Chau Tran

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