Our Recipes

Pulled Jackfruit Tacos

  • Yield: 4 tacos
  • Prep Time:15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes


  • 4 Frescados Yellow Corn Tortillas, warmed
  • 2 cans (14 oz each) unripe green or young jackfruit in brine, drained, rinsed and shredded
  • 2 tbsp canola oil
  • 1/3 cup prepared salsa
  • 1/3 cup prepared barbecue sauce
  • 1 cup shredded lettuce
  • 1 avocado, halved, pitted, peeled and sliced
  • 4 radishes, thinly sliced
  • 1/3 cup finely crumbled Cotija cheese
  • Chipotle Pineapple Salsa, for serving


  1. Heat oil in skillet set over medium-high heat. Cook jackfruit for 2 to 3 minutes or until starting to brown around edges.
  2. Stir in salsa and barbecue sauce; bring to boil.
  3. Reduce heat to medium-low; cook for 5 to 8 minutes or until sauce is thickened.
  4. Spoon pulled jackfruit down along center of each warmed tortilla, leaving 1-inch border.
  5. Top with pineapple salsa, lettuce, avocado, radishes and cheese.

Tip: Young green or unripe canned jackfruit works best for this recipe. Ripe jackfruit is sweeter and has a different texture then unripe jackfruit, so it doesn’t make a good taco filling.