30 min
60 min


  • Rinse and drain the jackfruit. Chop into smaller pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.

  • Heat a large pan over a medium heat. Once hot, add oil, onion and garlic. Sauté for 4-5 minutes or until onions are golden brown and softened.

  • Add jackfruit, salt, paprika, cumin, chili, coconut sugar (starting with 2 Tbsp / or less if making a smaller batch), water, and lime juice. Stir to coat and reduce heat to low - medium. Cover and cook for about 20 minutes.

  • For a finer texture, as your jackfruit is cooking, use two forks to shred the jackfruit as it cooks down.

  • Once the jackfruit has been properly simmered, taste and adjust flavour as needed, adding more paprika or cumin for smokiness and coconut sugar or maple syrup for sweetness.

  • Turn up heat to medium-high and cook for 2-3 more minutes to get a little extra colour/texture. Then remove from heat.

  • SALSA: Cut up the veggies into very small pieces. Chop the coriander and add everything to the bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.

  • ASSEMBLING THE TACOS: Place the tortillas in the toaster folded in half or hanging over an oven rack for a few minutes until crisp.

  • Make the tacos starting with the refried beans, then the jackfruit. Top it off with the salsa, avocado, The Coconut Collaborative Natural Coconut Yogurt, Chilli, Coriander and a squeeze of lime. Enjoy!

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