My jackfruit birria tacos are a plant-based take on traditional birria tacos. Young green jackfruit is roasted with smoky spices, tossed in a rich homemade birria sauce made with guajillo chiles and chipotle peppers, then tucked into corn tortillas with melty cheese and pan-fried until crispy. Served with extra birria sauce for dipping, they’re hearty, flavorful, and surprisingly easy to make at home!
A Note From Kristen
As a lifelong vegetarian, I’ve spent years experimenting with plant-based alternatives for traditionally meat-based dishes, and jackfruit continues to be one of my favorites. It took several rounds of testing to get the texture and flavor just right for these jackfruit birria tacos. Roasting the jackfruit before tossing it with the sauce made all the difference, helping it develop crispy edges while still soaking up all of the smoky, chile-infused flavor. The result is a hearty, satisfying taco that’s become a favorite in our house. Happy eating!
~Kristen
Key Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
How to Make the Best Vegan Birria Tacos
01
ROAST THE VEGGIES
Roast the tomatoes, onion, garlic, and guajillo chiles at 425°F for 10 minutes, or until charred in spots.
02
BLEND SAUCE
Blend the roasted vegetables, broth, chipotle pepper, apple cider vinegar, soy sauce, cumin, salt, and oregano until smooth.
03
SIMMER SAUCE
Simmer the sauce over medium-low heat for 10 minutes.
04
PREP JACKFRUIT
Pull the jackfruit apart with your hands, then toss with the oil, cumin, smoked paprika, oregano, cinnamon, garlic powder, salt, and pepper. Spread in an even layer on a baking sheet.
05
ROAST JACKFRUIT
Roast at 425°F for 30 minutes, or until browned and crisp around the edges. Transfer the jackfruit to a bowl and toss with 1 cup of the birria sauce.
06
ASSEMBLE AND PAN FRY
Lightly dip each tortilla in the birria sauce, fill with cheese and jackfruit, then cook in a skillet over medium heat until golden and crisp on both sides.
07
SERVE AND ENJOY
Serve topped with cilantro, diced onion, and lime wedges, with the remaining birria sauce on the side for dipping. Enjoy!
Make it a Meal
- Serve with Mexican rice, Mexican lentil soup, or a simple charred corn salad for a complete meal.
- Top with avocado crema, cilantro sauce, habanero salsa, diced white onion, or pickled red onions.
- Add extra lime wedges and your favorite hot sauce for even more flavor and heat.
- Pair with tortilla chips, guacamole, or fresh pico de gallo for a taco night spread.
- Serve alongside quesadillas, refried beans, or black beans for a heartier meal.
Tips for Taco Success
- Drain and pat the jackfruit dry before seasoning. Removing excess moisture helps the jackfruit roast properly and develop crisp edges instead of steaming.
- Don’t overcrowd the baking sheet. Spread the jackfruit in an even layer so it browns evenly and develops the best texture.
- Warm the tortillas before dipping. This helps prevent cracking and makes them easier to fold around the filling.
- Cook until deeply golden and crisp. The tortillas should be crisp around the edges and lightly browned on both sides before serving.
More Delicious Jackfruit Recipes To Try
Crispy Jackfruit Birria Tacos
Ingredients
- 2 14-ounce cans young green jackfruit drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 Roma tomatoes halved
- 1 small yellow onion quartered
- 4 garlic cloves
- 2 dried guajillo chiles stemmed
- 1 chipotle pepper in adobo
- 2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce use gluten-free certified if necessary
- 1 teaspoon cumin
- 3/4 teaspoon salt
- ½ teaspoon oregano
- corn tortillas
- shredded cheese of choice Oaxaca or mozzarella cheese work great – use vegetarian/rennet-free if necessary; use dairy-free mozzarella for vegan
- cilantro for garnish
- diced onion for garnish
- lime wedges for garnish
Method
- Roast the tomatoes, onion, garlic, and guajillos at 425°F for 10 minutes, or until mostly charred.
- Blend the roasted vegetables with broth, chipotle, vinegar, soy sauce, cumin, salt, and oregano until smooth.
- Simmer the sauce on the stovetop over medium-low heat for 10 minutes.
- Pull apart the jackfruit pieces with your hands. Toss with the oil, cumin, paprika, oregano, cinnamon, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
- Roast the jackfruit at 425°F for 30 minutes, or until the edges crisp.
- Toss the roasted jackfruit with 1 cup of the birria sauce.
- Dip the tortillas lightly into sauce, fill with cheese and jackfruit, then pan-fry over medium heat until crisp and golden.
- Sprinkle the tacos with cilantro, onions, and lime. Serve with the remaining birria sauce for dipping. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
