A quick and simple dinner that’s ready in 25 minutes. These jackfruit fajitas are perfectly seasoned, incredibly flavourful and an easy weeknight dinner you’re going to make again and again.
If you haven’t tried jackfruit as a meat substitute before, you’re truly missing out.
I know, it’s a fruit. So how does it work as a mock meat?
Young green jackfruit that is CANNED (not fresh) is truly a magical ingredient.
It comes in triangular wedges in a can packed with water or brine (and make sure not to get the kind canned in syrup.) The wedges are tender and stringy and pull apart very easily.
Jackfruit absorbs flavour well, so you can season it in multiple ways, whether it’s BBQ pork style like my pulled jackfruit nachos, or chicken style like these jackfruit fajitas, or my vegan chicken salad.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather all your ingredients and open your can of jackfruit. Drain and rinse very well to remove the brine flavour.
Slice your veggies and set aside. (photo 1)
Then use your hands to shred and pull apart the jackfruit chunks. Place them in a pan with the oil (if using) or broth and sauté until lightly browned. (photos 2-3)
Now add the sliced veggies and all the fajita seasoning to the pan and continue to sauté for another 2-3 minutes, until the veggies are tender crisp. (photos 4-5)
NOTE: Do not overcook the veggies.
Serve your jackfruit fajitas with all your favourite toppings and enjoy!
What toppings can I use?
So many options and ways to fill your jackfruit fajitas, but here are some of my favourites.
- Avocado slices or guacamole.
- Fresh cilantro, parsley, or dill. (Cilantro works best, but switch it up if you’re not a fan.)
- Black beans or refried beans for extra protein.
- Extra lime wedges for more zing.
- Some vegan sour cream or crema fresca.
- Lettuce or coleslaw.
- Chopped tomatoes, black olives, green onion, salsa or pico de gallo.
Yes, it’s a fruit, after all. It’s high in vitamin C, potassium and other vitamins and minerals. It’s also higher in protein when compared to other fruit, making it a great meat substitute.
Make sure to purchase young green jackfruit that has been canned in water or brine. Do NOT buy the canned kind in syrup as it will be extremely sweet and alter the overall flavour of this dish.
We find ours in large chain grocery stores, Asian supermarkets or you may also purchase on Amazon. (affiliate link)
Store unassembled fajitas in a sealed container in your fridge for 3-4 days. Just reheat the jackfruit and veggie mixture and assemble when you’re ready to eat. Don’t assemble in advance or the tortilla will get soggy.
Can I make any substitutions?
- Use any colour bell peppers you have or like. Green, yellow, orange and red all work well.
- Adjust the heat level to your taste. I’m using 1/4 teaspoon of cayenne which results in a mild to medium spice level. Omit for heat free, or double it to half a teaspoon for spicier jackfruit fajitas.
- Use corn tortillas for gluten free, if needed.
- Make it a jackfruit fajita bowl by skipping the tortilla and adding your favourite toppings.
- Make sure to use young green jackfruit canned in water or brine. Do not sub for fresh jackfruit, dried jackfruit that comes packaged and seasoned, or the canned jackfruit in syrup.
- Do not over cook the veggies, you want them tender crisp for best texture.
- Serve the jackfruit fajitas unassembled and let everyone make their own. The tortillas will get soggy if assembled too far in advance.
More vegan Mexican dishes
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- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 2 teaspoons liquid smoke
- 2 tablespoons lime juice approx. 1 medium lime
- Drain and rinse your jackfruit very well and use your hands to pull apart the chunks to resemble shredded chicken. Use all the pieces, even the slightly harder core bits, no need to toss any of that out.
- Add the oil (if using) to a pan and over medium high heat, sauté the jackfruit until lightly browned, approx. 8-10 minutes.
- Then add the veggie slices and ALL the seasoning and sauté an additional 2-3 minutes until the peppers are tender crisp. Do not over cook. Remove from the heat and serve with tortillas and toppings of choice.