This post contains affiliate links. Please see our disclosure policy.
Berbere Spiced Jackfruit Tacos. Jackfruit and onion mixed with Berbere spice blend and baked to caramelized spiced perfection. Add some chickpeas to make into a hearty meal. Vegan Soy-free Nut-free Recipe, Can be Glutenfree
OMG you all, this Berbere Spiced Jackfruit is like pulled jackfruit on crack! Berbere crack. Make a triple, no quadruple recipe and freeze and make tacos, wraps, sandwiches or what not. Just make it.
It takes 15 Minutes to put together. Process everything in a processor to shred. Mix in the spices, spread on a sheet, bake and Done! No saute-ing needed. No extra flavoring, caramelizing or crisping steps. You can make your own Berbere Blend or get some online.
Let me tell you what is going to happen when you try this spiced jackfruit. You will remember the flavor burst from every bite, and promptly forget all other jackfruit tacos! It is so good.
More Jackfruit Recipes
- Crispy Jackfruit Tenders So Good
- Easy Jackfruit Curry
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice – Sub hearts of palm with shredded jackfruit.
- Jackfruit Meatballs Tacos
- Jackfruit Chickpea Coconut Stir Fry
- Jamaican Jerk Jackfruit, Caribbean Bean Wraps.
You can use other spice blends like garam masala, shawarma, Jamaican jerk, but I am digging the berbere profile right now. You can also use shredded hearts of palm to sub jackfruit. Or some shredded sweet potato or butternut. The baking time will be less with sweet potato like veggies.
No Extra pans sauteing or anything required. Just mix and spread.
Baked Yummyness, try to not eat it all.
Add to tacos, wraps, sandwiches. Add crunchy veggies and dressing. Yuhumm!
Easily gluten-free with corn tortillas. I use wheat tortillas made in Rotimatic.
Yumm Take 2
Berbere Spiced Jackfruit Tacos - 1 Pot
Ingredients
- 20 oz can jackfruit
- 1 medium onion, roughly chopped
- 8 cloves of garlic, , more the merrier
- 1 tbsp oil, , olive or safflower
- 1/2 tsp salt
Flavoring:
- 2 tsp or more paprika, i use 1 tsp smoked and 1 tsp sweet paprika
- 2 tsp berbere spice blend, , less or more to heat and flavor preferene
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon , optional
- 1/4 tsp or more cayenne if berbere is not hot
- 1 to 2 tbsp bbq sauce
- 1 tbsp maple syrup
- 2 tsp soy sauce or use coconut aminos for soy-free or omit
Instructions
- Squeeze the jackfruit in between paper towels to remove as much liquid as possible. It is ok if it squishes.
- Process with onion, garlic and jackfruit in a prcessor until coarsely shredded. Alternatively, finely chop the onion and garlic and finely chop/shred the jackfruit.
- Transfer to a bowl and mix in the spices and sauces well. Preheat the oven to 350 degrees F.
- Spread the mixture on a parchment lined baking sheet so its an even layer.
- Bake at 350 degrees F for 35 to 40 minutes. Mix and spread after 20 minutes to move the center portion out. Also taste at this time for salt, heat and flavor. Adjust if needed and mix in.
- Prep your tortillas. Add a good helping of the jackfruit mixture. Add cucumbers or other crunchy veggies. Add a creamy dressing like tahini dressing, or vegan ranch dressing or tzaztiki (See notes)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
one word…friggin awesome ( ok, i know, that was two!!)..
hi! where do i buy canned jackfruit? i’ve never used it before. thanks!
https://www.amazon.com/Aroy-D-Young-Green-Jackfruit-Brine/dp/B005QBCT4S
Can I make this out of fresh jackfruit? I have 10 ounces of already prepared, ready to eat jackfruit. Thanks. I’ll rate it after I make it. Tomorrow, probably. 🙂
yes. If i had fresh jackfruit easily available i would use that instead of canned in a pinch! It might get done a few minutes early as the fresh might not have that much moisture to evaporate, so check earlier.
Does it matter if the jackfruit is canned in water vs. brine vs. syrup?
Yes, the syrup jackfruit is ripe jackfruit is very sweet and fruity to be eaten as is as a fruit. It cannot be used in savory dishes.
Jackfruit in Brine or syrup is unripe and is the one to be used in savory dishes.
another one I have to praise you for!! DELICIOUS!! I wrapped mine in flour tortilla with thin sliced pickles and a bit of vegan mayo. the flavor of this one is so different from the typical bbq one I make. really smoky and earthy. I like it!! Thanks again, Richa!
yay!! Berbere reminds me of ethiopian wots flavor and with the onions and jackfruit the overall flavor is so good!
The link to berbere spice blend is broken! Can you fix it please?
corrected. Thanks for letting me know!
Wow these look super easy and delicious! I rarely work with jackfruit, but these look so flavorful, great job Richa!
This looks terrific. I like the idea of adding chickpeas. Do you add the chickpeas before or after you shred in the food processor? Do you need to increase all spices if you are adding chickpeas? thanks.
I would add a 1/2 cup chickpeas to the processor, too much and it might be hummus :). You can also just toss the chickpeas in berbere spice, some bbq, salt and garlic powder and bake on a separate sheet or pan so that the jackfruit texture is not compromised, and you can add as many or as little chickpeas to each taco when serving.
Would this cooking method work with you chipotle jackfruit tacos? In my mind, I just think baking the jackfruit would make it have more of a meat-like consistency as opposed to what I call it’s “artichoke” consistency.
It should work. Use only a 1/4 cup water to blend up the sauce ingredients and mix in with well squeezed and shredded jackfruit. Add some finely chopped onion or carrots as well and bake. Let me know if the baking time works out and the flavor and texture.
Okay, I kind of chickened out and will make the recipe as written lol. But, I definitely plan to try baking the spicy garlic chipotle jackfruit recipe.
you can still put them in the oven for 10 minutes or so to crisp and dry out a bit.
These jackfruit tacos look delicious! I can’t promise you that I won’t eat the jackfruit all in one sitting… 😉