These Mexican-Inspired Jackfruit Fajitas are such a crowd-pleaser!! It is one of my favorite dishes to make for larger gatherings or when we are having friends over. Once you make them, you will know why 😉. They are easy to make (in advance) and you can double or triple the recipe, depending on how many people you are feeding. What is more, they are fully plant-based – making them suitable for vegans and paleo-based eaters alike.
This dish will bring slight heat from the cayenne, delicious notes of turmeric and cumin, and the oregano overall lifting the dish. The ingredient list for this recipe may appear long – but fear not – most of these are spices. You simply render down onions and peppers until they are “mushy”, then take them out of the pan to add the jackfruit along with the spices. Afterward, you simply add everything back to the pan to give it one final swirl.
The jackfruit resembles shredded meat and I had many meat eaters that did not realize they were not eating “the real thing”. You can also go crazy on the toppings (but ensure they are in line with your dietary requirements). I love to use cut up tomatoes, shredded cheese, lime wedges, and some form of sour creme. I added a few ingredients to the blender for this shoot… A trusted one of mine is Oh She Glows Cilantro-Lime-Garlic Cashew Creme though. If you are making it, be sure to double the recipe on this one. I never appear to have enough of that sauce when serving 😂.
Why are these Mexican-Inspired Jackfruit Fajitas good for?
Jackfruit… the first time I encountered it was in Sri Lanka, hanging from a tree. Or, fallen down from the tree because it was so overripe and heavy. Jackfruits are originally from South India and belong to a plant family that also includes figs and mulberries. These fruits can become as big as 35 kilograms in weight and have a very spikey outside. They also rank – and I mean seriously rank – when overripe. So imagine my surprise, when I was served a jackfruit curry. The taste from the “meat”, when harvested at the right time, is slightly sweet, but not overly so that you cannot enjoy it in savory dishes.
Jackfruit contains Vitamin A, C, Magnesium, Potassium, Copper, and Manganese. They also contain a bit of protein and fiber. This is unusual, as jackfruit is still classified as a fruit, which usually does not contain any mentionable amount of protein. Jackfruits may help with lowering your blood sugar levels. They are low on the glycemic index. They also contain flavonoid antioxidants that are known for their ability to promote blood sugar balance. Next to the flavonoid antioxidant kind, jackfruit also contains other antioxidants: Vitamin C and carotenoids. Both have powerful immune-boosting and anti-inflammatory properties that protect against chronic disease.
Sweet, sweet bell peppers. Unless you are my sister who absolutely loathes the smell and would not come near a pepper for the life of her – most people find it a nice and very palatable vegetable. Peppers come in different colors – from red, to orange and yellow (depending on how long they have been ripened) to green, the unripe kind. They are mainly composed of water and contain an amazing array of good-for-you nutrients. Amongst others, they contain Vitamin C, B6, K1, E, A, Potassium, and Folate. They are also super-rich in antioxidants! In this array of antioxidants are also two that protect your retina against oxidative damage. This ensures that your eyesight is less likely to degenerate with age. What’s more, your eyes may also develop fewer cataracts!
Sweet, earthy, Oregano. These Mexican-Inspired Jackfruit Fajitas live on the addition of Oregano. It is just so darn delicious 🥰. Oregano does not only elevate this dish, it also has an amazing array of health benefits. It contains Vitamin K1, which is essential for our bone health and blood clotting abilities. This herb is also loaded with antioxidants (never a bad thing 😉). In test tubes, Oregano was able to stop the growth of and kill cancer cells, all based on said antioxidant power. The antioxidants found in Oregano also contain anti-inflammatory properties. Additionally, Oregano may contain antibacterial properties that could also protect against some viruses. I dare say – these health benefits make Oregano not only a delicious addition to a dish but also super potent from a nutritional benefit perspective 🙌🏻.
How can I adjust this recipe to my dietary requirements?
These Mexican-Inspired Jackfruit Fajitas are vegetarian, vegan, paleo, and nut-free. Just ensure that you use cooking oil in line with your dietary requirements (I provide several options) and use “serving options” that are in line with those (e.g. for paleo a paleo sour creme and lettuce or coconut flour wraps).
I promise this version of fajitas will not disappoint! If you like Mexican-inspired food – be sure to give my Breakfast Tortillas a try. They are super easy to make, delicious, and also make a great brunch or lunch option. I cannot wait to hear what you think about this recipe. Be sure to leave me a comment below or over on Instagram. Happy Cooking 🤗!!
Mexican-Inspired Jackfruit FajitasCourse: MainCuisine: MexicanDifficulty: Easy
These Mexican-Inspired Jackfruit Fajitas are so delicious! The recipe combines pulled jackfruit, and a delicious, homemade seasoning! ENJOY!
- For the jackfruit fajitas
3 tsp cooking oil of choice (coconut oil, olive oil, or ghee)
2 medium onions
2 large bell peppers (can be different colours)
½ cup of water
200 gr Jackfruit
½ + ¼ tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp paprika
1 tsp oregano
½ tsp cayenne (or more depending on how spicy you like it)
- Serving options
2 gluten-free soft tacos
Shredded red cabbage
- Slice the onions and bell peppers
- In a pan – on medium to high heat – melt 2 tsp of the cooking oil and fry the onion and bell peppers. Add a little bit of water to get that “mushiness” (technical term! ;)) in the veggies whilst the water evaporates. Repeat the process about 2 – 3 times and then let the onions and bell peppers caramelize a bit. Transfer onto a plate and put the pan back on the stove
- Add the jackfruit and spices to the pan along with a bit more of the cooking oil. Stir until everything is heated through and the jackfruit is evenly coated in the spices – ca. 5 – 7 minutes. Add the onions and peppers back in and continue to stir for about 2 minutes.
- Take off heat and serve along with any (or all) of the serving options – the world is your oyster on this one! ENJOY!!