https://www.petitstresors.com.au/blogs/seo-news/best-jackfruit-recipes-cooking-tips-2026-8674-66
Smoky Jackfruit Tacos with Guacamole & Sriracha Mayo
Andrew Harrington
1029
These smoky jackfruit tacos are loaded with bold Mexican-inspired flavours, featuring tender jackfruit simmered in a rich blend of smoked paprika, cumin, chilli, and garlic. Served in warm corn tortillas and topped with creamy homemade guacamole, fresh coriander, and a generous drizzle of spicy Sriracha Mayo, they deliver the perfect balance of heat, freshness, and texture. This easy plant-based recipe is ideal for weeknight dinners, casual entertaining, or anyone looking for a delicious meat-free alternative that doesn’t compromise on flavour.
Ingredients
400g jackfruit, rinsed and drained
1 tbsp oil
1 small onion, finely chopped
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp chilli powder
1 tsp ground cumin
1 tbsp tomato puree
1 tbsp apple cider vinegar
1 tbsp soy sauce
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Corn tortillas
1 large avocado
1 tbsp lime juice
Pinch of salt
Fresh coriander leaves
Sriracha Mayo
Directions
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Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, cooking until softened and fragrant. Stir in the smoked paprika, chilli powder, and ground cumin, and cook for another minute to release the flavours.
Add the tomato puree and mix well. Toss in the jackfruit, soy sauce, and apple cider vinegar, stirring until the jackfruit is evenly coated in the sauce. If the mixture becomes too thick, add a small splash of water to loosen it.
Reduce the heat and allow the mixture to simmer gently for around 10 minutes, stirring occasionally, until the jackfruit is tender and full of flavour.
To make the guacamole, mash the avocado in a bowl with a fork. Stir through the lime juice and a pinch of salt until smooth and creamy.
Warm the corn tortillas, then fill them generously with the smoky jackfruit mixture. Top with fresh guacamole, coriander leaves, and a generous drizzle of Sriracha Mayo before serving.