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Jackfruit Fajitas

Spicy Jackfruit Fajitas

Spicy Jackfruit Fajitas with juicy peppers, quick and easy to make. Great for a tasty weeknight dinner, ready in under 30 minutes and they're vegan!
Course Dinner
Cuisine Mexican, TexMex, Vegan
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 349kcal


  • 1 tablespoon olive oil
  • 1 medium brown onion cut in half widthways then sliced.
  • 3 cloves of garlic put through a garlic press or finely grated
  • 2 level tsp ground cumin
  • 1 level teaspoon paprika
  • 1 level tsp ground coriander
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried coriander (cilantro)
  • 1 x 400g (14oz) can of young jackfruit in water drain from the can rinse in running water then leave to drain.
  • ½ a level tbsp chipotle paste use less if you don't want it too spicy! Or omit it you want.
  • 2 teaspoon maple syrup optional but recommended
  • 3 medium bell peppers sliced into thin strips, seeds and pith removed
  • 1 medium lime, the juice of + extra wedges for serving
  • A small handful of fresh coriander (cilantro) + more for serving
  • 1 teaspoon sea salt divided into two halves
  • ¼ teaspoon freshly ground black pepper
  • 8 x 8inch/20cm flour tortillas


  • Heat the oil in the skillet. Add the onion and half a teaspoon of sea salt. Cook until the onions are slighyly softened, about 10 minutes. Stir them often to avoid burning.
  • Add the garlic and stir into the onions, then add the spices and herbs. You'll need 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of paprika, 1 and a half teaspoons of dried oregano and 1 teaspoon of dried coriander (cilantro).
    Stir the spices well into the onion and cook for a minute until the spices release their aromas, just a minute or two will do, be careful not to burn them!
  • Now add the drained jackfruit and the chipotle paste and stir well. Making sure the jackfruit is covered in paste and spices. Use a wooden spoon to break up the chunks of jackfruit.
    Season with the remaining sea salt and black pepper.
  • Add the peppers to the pan along with the lime juice and maple syrup. Stir well and cook the peppers until they are slightly softened. If you prefer your peppers softer add them when you add the garlic.
    Finally, stir in the coriander and serve.
    I usually bring the skillet to the table, but be careful it will be very hot!
    Serve with warm tortillas, fresh coriander, lime wedges, avocado or guacamole and salsa if you wish.


  • Jackfruit - Make sure the jackfruit you buy is young jackfruit canned in water, this is very important! Young jackfruit has a neutral taste. Jackfruit canned in syrup is very sweet and not suitable for this recipe.
  • Don't overcook jackfruit - it can turn a bit mushy when overcooked and you don't want that, so be careful not to cook it for more than it needs.
  • Heat - These fajitas are spicy! If you plan on serving these to young children or people who don't tolerate spicy food very well then I would reduce the chipotle to just a teaspoon or half a teaspoon or omit it altogether, the fajitas will still taste great!
  • Maple Syrup - I add maple syrup to balance the flavours of these fajitas, you can use brown sugar if you prefer or omit it altogether.
  • Storing/Making Ahead/ Freezing - These fajitas are best made fresh and are not suitable for freezing. Any leftovers can be stored in the fridge and should be used within a day or two. Reheat the jackfruit and pepper mixture on the hob until piping hot before serving.
  • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on two fajitas per person and does not include any toppings.


Calories: 349kcal | Carbohydrates: 56.3g | Protein: 9.7g | Fat: 10.4g | Saturated Fat: 2.2g | Cholesterol: 1mg | Sodium: 942mg | Potassium: 278mg | Fiber: 9.7g | Sugar: 10.1g | Calcium: 177mg | Iron: 5mg