Jackfruit Nachos

Fruit as a replacement for taco meat … ummm.., what kind of craziness is this? I know it sounds completely crazy, but it's so delicious and the texture is nice! You've got to trust me and give it a try. I topped these nachos with some delicous toppings and the cheese and sour cream is vegan as well. The details are listed on my blog .

First, I want to say, even though Jack Fruit looks like shredded chicken, it does not take the place of "chicken", but it is still very good. Jackfruit is a tropical fruit from Southeast Asia and it looks like a big prickly, greenish-yellow fruit you may have come across in the grocery store. Now, to make this recipe, you would not use the ripe jack fruit you see in the store. This jack fruit I am using comes in a can, and is referred to as ‘young green jackfruit in brine’. I order it from Amazon as I am unable to locate it in my local stores. The vegan cheese and sour cream can be found at Whole Foods. I always keep some cans of jack fruit on hand for simple vegan meals like this.

Jackfruit Nachos

Easy Vegan Jackfruit Nachos are a perfect quick and easy dish. Jackfruit has a shredded meat texture, and in this recipe, it is packed full of spices and can be layered on tortilla chips with your favorite toppings.


Edie O.

  • 3 tablespoons olive oil  
  • 1 small white onion (diced)
  • 3-4 cloves garlic , minced
  • 2 14 oz can young jackfruit in water or brine. Rinsed and drained well (link to Amazon to purchase: Jackfruit in Brine (Ka Noon) - 20oz (Pack of 3)
  • 1 package of McCormick Mild Taco Seasoning (or you can make your own, recipe below)
  • ¾ cup vegetable broth
  • Salt and Pepper (to taste)
  • Goya Sazon Culantro/Achiote packet
  • 1 Bag Blue Corn tortilla chips
  • Toppings: Siete Cashew Queso Mild Nacho Dip - (10.8oz),onions, tomatoes, avocado dressing, cilantro, roasted corn, radishes, and Dairy Free Sour Cream

Taco Seasoning Recipe  (Mix all seasoning together, and save extra in a air tight container)

  • 4 tablespoon smoked paprika 
  • 3 tablespoons chili powder 
  • 2 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoon black pepper 
  • 1 teaspoon coriander 
  • 1 teaspoon allspice 
  • 1 tablespoon oregano 
  • ½ teaspoon cayenne (optional)

  1. Preheat oven to 400F
  2. Rinse and dry the jackfruit with a paper towel.
  3. Cut off the hard ends of each jackfruit piece and place in a bowl.
  4. Heat oil in a large pan over medium heat. Add jackfruit and chopped onions. Sauté until onions are translucent, about 2-3 minutes. With the back of a wooden spoon, smash the jack fruit pieces as they cook to shred the fruit more.
  5. Add the garlic and sauté for 30-60 seconds until fragrant. Now add the Goya Sazon Culantro/Achiote, spices, and the Vegetable broth. Continue to cook down the broth until most of the liquid has evaporated. Remove from heat.
  6. Place the jackfruit on a pan lined with parchment paper and place in oven. Let cook for 15 mins, move the jack fruit around every 5 minutes.
  7. While the jackfruit is cooking, prepare your toppings of your choice.
  8. Once done, let the jackfruit cool for 2 minutes, then place on top of your tortilla chips with the toppings of your choice.

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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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