Easy Jackfruit Fajitas

Two jackfruit fajitas on a plate with small bowls around it containing fresh coriander, avocado and salsa.

Easy Jackfruit Fajitas

We bet these smoky jackfruit fajitas will be your new favourite quick and easy weeknight dinner! Jackfruit is the perfect filling for a vegan fajita, alongside strips of peppers and onion. They're beautifully smoky because of the ancho chilli powder.

Course Dinner, Lunch

Cuisine American, Mexican

Diet Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 337kcal

Author Jess & Dan

Ingredients

500 g young jackfruit (2 x 400g tins, drained weight) – chopped into slices and seeds removed
3 teaspoon cumin powder
½ teaspoon cayenne powder
½ teaspoon mild chilli powder
2 teaspoon ancho chilli powder
1 onion – sliced into strips
3 garlic cloves – minced
1 red pepper – sliced into strips
1 yellow pepper – sliced into strips
1 tablespoon lime juice
salt – to taste
8 tortillas – corn or flour tortillas are fine

Metric - US Customary

Instructions

Pour a glug of oil into a large frying pan and bring to medium-high heat. Add the jackfruit pieces and fry for 5-10 minutes until some of the moisture has cooked off and the jackfruit has started to brown slightly.
500 g young jackfruit
Sprinkle over the spices and give it a good stir.
3 teaspoon cumin powder, ½ teaspoon cayenne powder, ½ teaspoon mild chilli powder, 2 teaspoon ancho chilli powder
Add the onion and garlic to the frying pan and continue to cook on medium-high heat for another couple of minutes, just to soften the onion slightly.
1 onion, 3 garlic cloves
Throw the peppers into the pan and cook for 2-3 minutes until they’re hot but still have a nice crunch to them.
1 red pepper, 1 yellow pepper
Pour over the lime juice and season with salt.
1 tablespoon lime juice, salt
Serve in the tortilla wraps and optionally add toppings like avocado, salsa and vegan sour cream.
8 tortillas

Notes

Use tinned young (or green) jackfruit in water or brine, not ripe jackfruit in syrup.
Ancho chilli is tricky to replace, but try substituting smoked paprika if you don’t have it.
Corn tortillas or flour tortillas can be used.
The fajita filling can be stored in the fridge for up to 3 days or the freezer for up to 3 months in an airtight container. Store the mix by itself, not already wrapped in the tortillas.

Nutrition