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Three jackfruit birria tacos filled with shredded goodness, topped with chopped onions and cilantro, served on newspaper with lime wedges on the side.
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Crispy Jackfruit Birria Tacos

My jackfruit birria tacos are a vegetarian twist on traditional birria tacos. Roasted jackfruit is tossed in a smoky homemade birria sauce made with guajillo chiles and chipotle, then tucked into corn tortillas with melty cheese and pan-fried until golden and crisp. Serve with extra birria sauce for dipping!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 75kcal
Author: Kristen Wood

Ingredients

Jackfruit Filling

  • 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

Smoky Birria Sauce

  • 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

Tacos

  • 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
US Customary - Metric

Instructions

  • Roast the tomatoes, onion, garlic, and guajillos at 425°F for 10 minutes, or until mostly charred.
    Roasted tomatoes, onions, garlic, and a dark pepper rest on a baking tray with visible oil and charred spots, perfectly prepped for rich jackfruit birria.
  • Blend the roasted vegetables with broth, chipotle, vinegar, soy sauce, cumin, salt, and oregano until smooth.
    Close-up view of a red-orange, frothy jackfruit birria liquid inside a blender, with visible bubbles and residue on the blender walls.
  • Simmer the sauce on the stovetop over medium-low heat for 10 minutes.
    A close-up of jackfruit birria, its reddish-brown liquid with bubbles on the surface, partially shaded inside a white bowl.
  • 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.
    Shredded jackfruit, perfect for jackfruit birria, is topped with various spices on a dark baking tray, ready for cooking.
  • Roast the jackfruit at 425°F for 30 minutes, or until the edges crisp.
    Seasoned, shredded jackfruit for jackfruit birria spread out on a dark baking tray, ready for roasting.
  • Toss the roasted jackfruit with 1 cup of the birria sauce.
    Shredded jackfruit birria with savory sauce on a baking tray.
  • Dip the tortillas lightly into sauce, fill with cheese and jackfruit, then pan-fry over medium heat until crisp and golden.
    A corn tortilla with shredded cheese and seasoned jackfruit birria filling is in a skillet, ready to be cooked.
  • Sprinkle the tacos with cilantro, onions, and lime. Serve with the remaining birria sauce for dipping. Enjoy!
    Three jackfruit birria tacos topped with chopped onions and cilantro are served with lime wedges and a bowl of consommé on a sheet of decorative paper.

Video

Notes

Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, store the jackfruit filling, birria sauce, corn tortillas, and toppings separately in the fridge and then just assemble them when you’re ready to fry and serve. For longer storage, keep both the filling and the sauce in the freezer for up to 3 months. You can thaw them overnight before reheating.
You can reheat the jackfruit birria tacos in the oven, in a large skillet over medium high heat, or in an air fryer until they're crispy again. I dislike using the microwave for this, since the tacos don’t crisp up.

Nutrition

Serving: 2tacos | Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1142mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 912IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
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