Curried Jackfruit Tacos with Coriander Mint Chutney

Author: Happy as a Yam

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Curried Jackfruit Tacos with Coriander Mint Chutney

Looking for the perfect vegan taco recipe for Taco Tuesday? You’ve found it right here with these epic curried jackfruit tacos! These meat-free tacos draw inspiration from Mexican and Indian cuisine with their tempting blend of flavours, and the fusion of the spicy jackfruit paired with the cooling herby chutney is a delight for the tastebuds.

Servings: 18

Servings: 18




(Servings: 18)

  • Tomato Curry:
  • 0.11111111111111 0.11111111111111 Tbsp olive oil
  • 0.055555555555556 0.055555555555556 tsp ginger minced
  • 0.055555555555556 0.055555555555556 tsp garlic cloves minced or pressed
  • 0.055555555555556 0.055555555555556 tsp turmeric
  • 0.11111111111111 0.11111111111111 Tbsp coriander powder
  • 0.055555555555556 0.055555555555556 tsp cumin
  • 0.027777777777778 0.027777777777778 tsp chili powder
  • 0.055555555555556 0.055555555555556 tsp garam masala
  • 0.013888888888889 0.013888888888889 tsp ground cardamom
  • 8.6666666666667 8.6666666666667 ml tomato paste
  • 19.722222222222 19.722222222222 ml water
  • 0.055555555555556 0.055555555555556 Tbsp agave
  • salt and pepper to taste
  • Coriander-Mint Chutney:
  • 10 10 g vegan yogurt
  • 0.11111111111111 0.11111111111111 Tbsp fresh lemon juice
  • 4.1666666666667 4.1666666666667 g coriander
  • 2.7777777777778 2.7777777777778 g mint leaves packed
  • 0.11111111111111 0.11111111111111 tsp sliced ginger
  • 0.055555555555556 0.055555555555556 garlic clove
  • 0.013888888888889 0.013888888888889 tsp kosher salt
  • 0.013888888888889 0.013888888888889 tsp sugar
  • Roasted Spicy Chickpeas
  • 0.055555555555556 0.055555555555556 can chickpeas (400g)
  • 0.055555555555556 0.055555555555556 tsp chili powder
  • 0.055555555555556 0.055555555555556 tsp cumin
  • 0.055555555555556 0.055555555555556 Tbsp olive oil
  • 0.027777777777778 0.027777777777778 tsp cayenne
  • Optional Toppings:
  • Fresh coriander
  • Radish
  • Purple cabbage
  • Canned corn
  • Vegan yogurt


Preparing the Jackfruit:

  1. To prepare jackfruit, drain both packages with a strainer and rinse off.
  2. Cut off the tough bottom parts and put them in a pot of boiling water. You can also mince the bottom parts and boil them if you like, this is what I do cause personally don’t like to waste.
  3. Then boil it for 10 minutes, strain and rinse off in cold water so that it is warm to the touch. Use a towel to soak up as much moisture as you can and break up the fibers so that it resembles the texture of pulled pork. Set aside.

Tomato Curry:

  1. Heat 2 tbsp olive oil in a pan over a medium-low heat. Add ginger, garlic, and sauté for a few minutes then add the spices. Stir for a few minutes.
  2. Add the tomato paste, agave and 1 can of water. Simmer for about 5 minutes then add jackfruit. Continue to simmer for 20 minutes until sauce thickens.

Chutney Instruction:

  1. Blend all ingredients in a blender or food processor until smooth.
  2. Taste and adjust salt.

Spicy Chickpeas:

  1. Preheat oven to 400˚F and line a baking sheet with parchment paper. Drain chickpeas with a strainer and dry them on a paper towel.
  2. Combine all ingredients in a bowl and mix till well combined.
  3. Spread the chickpeas evenly over a layer on a baking sheet.
  4. Bake for 10-12 minutes or until crispy.


  1. Heat a frying pan over a medium heat and fry tortillas 3 minutes on each side right before serving, just enough to soften the tortillas.
  2. Take a large scoop of the curried pulled jackfruit put it in your cooked taco. Top off with spicy chickpeas, chutney and whatever topping that you have chosen to use. Enjoy!

Want more recipes for Taco Tuesday? Check out these best-ever vegan taco recipes


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