Jamaican Jerk Jackfruit Tacos
If you want to transport yourself to a Caribbean island without the expensive airfare, I highly recommend making these jackfruit tacos. Canned jackfruit is shredded until it has the consistency of pulled pork (gasp!) and is then quickly cooked in a blend of Jamaican jerk spices. Don’t let the habanero pepper dissuade you from making this dish, as its citrusy, floral heat is well balanced by the juicy sweetness of mango and creaminess of avocado in the salsa. And a touch of liquid smoke adds a rich but subtle smokiness reminiscent of barbecue, making this the perfect dish to make for meat eaters, too.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 2cups peeled and diced mangoabout 2 medium
  • 1 medium ripe avocadodiced
  • 3/4cup diced red onion
  • 1/2cup diced cucumber
  • 3tbsp fresh orange juice
  • 3tbsp fresh lime juiceabout 1 1/2 limes
  • 1/2cup loosely packed fresh cilantrofinely chopped Kosher salt and freshly cracked black pepper
  • 20ounces jackfruit brine or water(2 cans see Tip
  • 2tbsp grapeseed oil or other neutral cooking oil
  • 6 scallionssliced, white and light- green parts only
  • 4 garlic clovesminced
  • 1 1/2inch piece fresh gingergrated or minced
  • 1 habanero or Scotch bonnet pepperseeded and minced (use only 1/2 pepper for less heat or substitute with a milder pepper such as serrano or jalapeño)
  • 2tbsp coconut sugarcoconut nectar, or agave nectar
  • 2tbsp tomato paste
  • 1/4cup reduced- sodium tamari or soy sauce
  • 3tbsp fresh lime juiceabout 1 1/2 limes
  • 1/2tsp liquid smokeoptional
Jamaican Jerk Seasoning
  • 1 1/2tsp onion powder
  • 1tsp sweet or hot paprika
  • 1tsp Freshly cracked black pepper
  • 1tsp dried thyme
  • 1/2tsp ground allspice
  • 1/2tsp ground cumin
  • 1/4tsp cayenne papperto taste (up to 1/2 tsp
  • 1/4tsp ground cinnamon
  • 1/4tsp freshly grated or ground nutmeg
  • Vegan sour creamoptional
  • 12 Corn tortillas
  1. Make the mango- avocado salsa: In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt and pepper. (Preparing the salsa in advance gives it some time to marinate and will deepen the flavor.)
  2. Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
  3. Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the scallions and cook until browned, 1 to 2 minutes . Add the garlic, ginger, and chile pepper and cook for 1 minute , stirring frequently to prevent burning.
  4. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds , stirring constantly, until very fragrant. Select the Cancel setting.
  5. Add the shredded jackfruit, along with the coconut sugar, tomato paste, tamari, lime juice, and liquid smoke (if using). Stir well. Pour in 1/2  cup water and mix again.
  6. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes .
  7. Once the 4- minute timer has completed and beeps, allow a natural pressure release
  8. Open the pot and stir well. Transfer the jackfruit to a serving bowl.
  9. To serve: Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds . Stack them in a clean kitchen towel or in foil to keep them warm.
  10. Serve the jackfruit with the warmed corn tortillas, mango avocado salsa, and vegan sour cream (if using).
Recipe Notes

TIP: You can find canned jackfruit at Asian markets, specialty or natural foods stores, Trader Joe’s, or online. You want to buy the kind canned in water or brine, not syrup.