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Slow Cooker Jackfruit Tacos | @foodiephysician

Slow Cooker Jackfruit Tacos

A delicious and hearty vegan dish, my Slow Cooker Jackfruit Tacos will satisfy even the biggest meat eaters. 

Course Entree
Cuisine Mexican, Southwest
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 (makes 8 tacos)
Calories 319 kcal
Author The Foodie Physician


  • 1 small onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 bay leaf
  • 1 canned chipotle in adobo finely chopped
  • 1 teaspoon adobo sauce from the can
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon kosher salt
  • 1 can 14.5 oz diced fire roasted tomatoes
  • ¾ cup vegetable stock or water
  • 2 cans (14 oz each) jackfruit in water, drained and rinsed
  • 8 small corn tortillas
  • Mango Avocado Salsa
  • Optional toppings: vegan or regular Greek yogurt or sour cream cilantro leaves, and lime wedges


  1. Stir the onion, garlic, bay leaf, chipotle, adobo sauce, cumin, oregano, salt, tomatoes and vegetables stock together in the bowl of a slow cooker. Add the jackfruit and stir to coat.
  2. Cook on high for 2 hours. Then, shred the jackfruit with two forks and stir it together with the sauce. If desired, transfer the mixture to a baking sheet and place it under the broiler for 5 minutes until the jackfruit get lightly charred and crispy.
  3. Serve the jackfruit on tortillas and top with Mango Avocado Salsa, yogurt or sour cream and cilantro leaves. Serve with lime wedges on the side.
Nutrition Facts
Slow Cooker Jackfruit Tacos
Amount Per Serving
Calories 319 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 559mg24%
Potassium 345mg10%
Carbohydrates 74g25%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
Vitamin C 3.7mg4%
Calcium 152mg15%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.