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5 from 1 vote
Jackfruit Fajita on a Plate with Skillet in the Background
Jackfruit Fajitas with Avocado Cilantro Cream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Jackfruit makes an absolutely scrumptious vegan fajita filling!

Course: Entree
Cuisine: American, Mexican
Servings: 3 -4
Author: Alissa
For the Avocado Cilantro Cream
  • ½ ripe avocado
  • juice of 1 lime
  • 2 tbsp. fresh cilantro packed
  • ¼ tsp. salt
For the Fajita Sauce
  • juice of 1 lime
  • 1 ½ tbsp. soy sauce
  • 1 tbsp. maple syrup or agave
  • 1 tsp. cumin
  • ½ tsp. liquid smoke
  • ½ tsp. ancho chile powder
  • ½ tsp. ground black pepper
For the Jackfruit Fajitas
  • 1 tbsp. vegetable oil
  • 2 garlic cloves minced
  • 20 oz. can young green jackfruit, drained and pulled apart
  • 1 green bell pepper sliced into strips
  • 1 onion sliced
  • 3-4 8- inch flour tortillas
  • 3-4 big lettuce leaves optional, for a little extra crunch
Make the Avocado Cilantro Cream
  1. Place all ingredients into food processor or blender and blend until smooth. Set aside.
Make the Fajita Sauce
  1. Stir all ingredients together in small bowl. Set aside.
Make the Jackfruit Fajitas
  1. Heat oil in large skillet over medium-high heat. Add garlic and sauté for 1 minute.
  2. Add jackfruit and continue to sauté another 3 minutes.
  3. Add pepper and onion and continue to sauté until jackfruit begins to brown and veggies are tender-crisp.
  4. Add sauce and sauté until most of the liquid evaporates, about 1 minute.
  5. Arrange lettuce leaves (if using) on tortillas. Top with jackfruit filling, followed by avocado cilantro cream.