Jackfruit Tacos


  • 1 Can of Jackfruit in Brine; Drained and Pulled Apart
  • 1/2 Cup of SALSAOLOGY Ancho Chile & Tamarind Sauce
  • Drizzle of Olive Oil
  • 1 Avocado; Sliced
  • 1/2 Cup of Queso Fresco; Crumbled
  • 1/2 a Bunch of Cilantro; Chopped
  • Corn Tortillas


  1. To prep the jackfruit, drain the brine from the can and remove remaining brine from individual jackfruit pieces using a lemon squeezer. Use two forks or hands to pull apart each jackfruit piece, until it resembles meat. Set aside.
  2. Drizzle olive oil on a medium skillet over medium heat. After a minute add in shredded jackfruit and let cook for a couple of minutes. 
  3. Add in SALSAOLOGY Ancho Chile & Tamarind sauce and mix in well until all the shredded jackfruit is evenly coated. Let mixture sit over low heat.
  4. To assemble tacos, heat up tortillas, place about a spoonful of jackfruit on each tortilla and garnish with cilantro, queso fresco, and cilantro.


For vegan tacos, switch out queso fresco for your favorite vegan cheese!


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