Jackfruit Chipotle Taco

June 7, 2019


  • 1 20 oz can of green Jackfruit in brine
  • 1-2 tablespoons coconut oil
  • 1/2 teaspoon chipotle powder
  • Celtic sea salt to taste
  • 1/8 cup red onion, diced
  • 1/4 cup tomato or bell pepper, diced
  • A handful green cabbage or lettuce, cut in strips
  • 1/4 cup fresh cilantro, chopped
  • Fresh and sturdy romaine leaves
  • Avocado cream sauce (recipe in dressings and sauces)


  • Rinse and strain jackfruit and let dry.  In a skillet, melt coconut oil and then add jackfruit and stir until pieces are soft and easy to shred (about 10 minutes).  With a wooden spoon, mash jackfruit until fully stringy or shredded. Add chipotle powder and Celtic sea salt and combine well.
  • Place cooked jackfruit on romaine lettuce leaf and sprinkle red onion, tomato or bell pepper, cabbage or lettuce, and fresh cilantro.  Drizzle with avocado cream sauce.

Optional:  Can use corn or coconut tortilla instead of romaine lettuce cups.

Makes 4

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