Spicy Mexicana® Jackfruit Tacos


  • 400g can of jackfruit (in salted water)
  • 1 small onion, peeled and thinly sliced
  • 2 garlic clove, peeled and finely chopped
  • 1 tbs oil
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tsp chipotle paste (alternatively dried chilli powder to taste)
  • ½ tsp dried oregano
  • 4 generous tbs tomato ketchup
  • Salt & pepper

To serve:

  • Plain wheat or gluten free corn soft tortillas
  • 60g Mexicana, grated
  • Avocado or guacamole
  • Sour cream or salsa
  • Fresh coriander, roughly chopped.





To prepare the jackfruit, drain the can into a colander. Using your fingers, break up the chunks to create rough fibrous pieces that look like shredded or pulled pork; discarding any large seeds as you go.

Heat the oil in a frying pan over a medium heat and sauté the onion for 5 minutes until translucent. Add the garlic and sauté for another minute.
Add the cumin, coriander and chipotle paste fry for a minute, adding a splash of water if they start to catch. Next add the ketchup, oregano and season with a little salt and pepper. Pour over 100ml of cold water and stir to create a paste before adding the jackfruit. Mix everything together, and as soon as the mixture starts to simmer cover with a tight fitting lid and reduce the heat to minimum. Cook for 5-8 minutes, stirring occasionally until the mixture has reduced and has a rich colour.
Check the seasoning, you can add extra chipotle paste if necessary.

Prepare your toppings.

When you’re ready to serve, warm the tortillas in a frying pan or microwave according to their instructions. Assemble the tacos with the spicy jackfruit, Mexicana and all your favourite toppings.


Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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