Beefy Jackfruit Tacos with Grilled Tomatillos

From Vegan Yack Attack | Main Dishes | Mexican

Beefy Jackfruit Tacos with grilled fajita veggies and seasoned sour cream sauce, easy and perfect for summer!



  • Jackfruit Filling
  • 1 1lb. 4oz. Can Green Jackfruit in Brine, Drained
  • 1/3 C. Massel Liquid Stock Concentrate- Beef Style
  • 1/3 C. Water
  • 2 T. Cooking Oil (Olive, Sunflower, etc.)
  • 1 T. Vegan Worcestershire Sauce
  • Grilled Fajita Mix
  • 1 C. Red Bell Pepper, Sliced into strips
  • 1 C. Red Onion, Sliced
  • 1 C. Tomatillos, Chopped
  • 1 T. Olive Oil
  • Salt & Pepper to Taste
  • Sour Cream Sauce
  • 1/3 C. Vegan Sour Cream
  • 1-2 T. Water or Lime Juice
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Onion Powder
  • 4- 6" Tortillas
  • :Optional: Green Onions for garnish


  1. Jackfruit Filling
  2. Drain the jackfruit completely in a colander, break into slightly smaller chunks and press slightly to get most of the moisture out.
  3. Place the jackfruit into a shallow container and whisk together the remaining ingredients in a small cup. Pour over the jackfruit and let marinate for 30-60 minutes.
  4. Grilled Fajita Mix
  5. Toss all ingredients together in a mixing bowl until even coated in oil, salt & pepper. Set aside.
  6. Sour Cream Sauce
  7. Whisk together all ingredients, adjusting the amount of liquid added depending on your texture preference.
  8. Assembly/Cooking
  9. Heat your BBQ to 350-375F, once hot spread the jackfruit and fajita veggie mix out over the grill, and pour the remaining marinade over the jackfruit. Cook for 5 minutes on one side.
  10. Turn everything over and cook for another 5 minutes. Repeat until the veggies and jackfruit are slightly charred, cook time defers between grills.
  11. Toast the tortillas on the grill for 1 minute (or less) on each side.
  12. Assemble with jackfruit in the center of the tortilla, top with fajitas, a healthy drizzle or dollop of sauce and some green onions. Serve warm!