RECIPE: Roasted Jackfruit Tacos with Chipotle Slaw



Maggie Baird, mom of superstars Billie Eilish and FINNEAS, plants the seeds for getting plant-based food to underserved communities with her passion project, Support + Feed.

She shared one of her favorite recipes with Bluedot Founder, Victoria Riskin, during a recent conversation. Read the story here.

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two Jackfruit tacos on plate

RECIPE: Maggie’s Roasted Jackfruit Tacos with Chipotle Slaw

  • Author: Maggie Baird
  • Yield: 3-4 servings of two tacos 1x


I first tried jackfruit tacos at a pop-up food stand in our neighborhood of Highland Park, California. They were shockingly delicious, and I immediately set about learning how to make them, perfecting them for our family preferences. With the tips I received from Plant Food For People, who made the originals, I added the roasting step to the process, which I think makes all the difference. I also add vegetarian refried beans as the first layer on the corn tortilla, which brings in some great protein as well as an amazing texture. I served these to non-plant-based teenagers who devoured them and didn’t even realize they were plant based.



Chipotle Coleslaw:

  • 2 cups shredded cabbage (purple or green)
  • ½ cup vegan mayonnaise (vegenaise)
  • Juice from one lime
  • 1 teaspoon chipotle chili powder
  • ½ cup pre-made salsa (any jarred or fresh tomato salsa of your choice that you need to use up or are also serving with the tacos. If using chipotle salsa, skip adding the spice powder.)

Taco Filling:

  • 2 14-ounce cans of jackfruit
  • 2 teaspoons thyme
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon veggie bouillon concentrate, or ½ veggie bouillon cube, finely crumbled
  • 2 tablespoons tamari
  • Olive oil
  • 1 medium onion, roughly chopped or sliced
  • 3 cloves of garlic, roughly chopped
  • ½ teaspoon salt
  • 1 jar (about 1 cup) of salsa verde (or traditional red salsa — or some of each!)


  • 6 to 8 tablespoons refried beans (warmed)
  • 1 avocado, sliced
  • 1 cup chick peas (optional) 
  • Vegan cheese (optional)
  • Pico de gallo (optional)
  • Chopped cilantro (optional)
  • 6 to 8 soft corn tortillas


For the coleslaw:

  1. Combine all ingredients except the cabbage. Mix well. The mixture will have more liquid than typical coleslaw.
  2. Stir in cabbage and chill while preparing the filling.

For the filling:

  1. Open, drain, and rinse jackfruit. Place in a bowl and pat dry with a dish towel.
  2. Break up softer jackfruit pieces with your hands and cut up harder pieces with a knife until the jackfruit is “shredded.”
  3. Sprinkle on thyme, cumin, chili powder, onion powder, and garlic powder. Massage in until the jackfruit is evenly coated. Stir in veggie bouillon and tamari.
  4. Coat the bottom of a pot (stove top, crock pot, or instant pot) with a thin layer of olive oil. Add onions, garlic, and salt, and cook on low until onions are starting to soften, but not browned.
  5. Add the jackfruit mixture and salsa to the onions and garlic. Allow mixture to simmer on low heat for 1 ½ hours (or, if you are using a crock pot, 3‒4 hours on low). You can speed this up in a pressure cooker or, with constant attention, you can cook at a slightly higher temperature for a shorter time.
  6. Preheat oven to 375ºF. Add a thin layer of olive oil to an unlined cookie sheet. Once jackfruit is done simmering, and the salsa has been thoroughly absorbed, spread the mixture on the prepared cookie sheet. Roast for 30 minutes, or until crispy. Stir and turn mixture every 5 minutes. As the jackfruit roasts, some of the moisture will be reduced, and bits of jackfruit will start to caramelize on the cookie sheet.

To assemble tacos:

  1. Heat corn tortillas one at a time in a lightly oiled skillet. Fill each tortilla with a tablespoon of refried beans and top with jackfruit. Top with a slice of avocado, about ⅓ cup chipotle coleslaw, and any other taco toppings of your choice (like pico de gallo, shredded vegan cheese, or chopped cilantro).


Jackfruit is a great plant-based option for replicating the texture and flavor of meat, especially pulled pork. It is a great source of fiber, potassium, and other micronutrients. If you have an allergy to latex or birch pollen, be aware that these allergies sometimes see a cross-reaction with jackfruit. You can find canned jackfruit at most major grocery stores including Whole Foods, Trader Joe’s, and Walmart.

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