Jackfruit Taco Recipe: Healthy & Yummy!


The first time I had something similar to Jackfruit was in Jamaica, about 13 years ago. A street vendor in Kingston sold yummy Breadfruit plates for about $2.00. Although it didn’t taste like bread to me, it was starchy, unique and delicious.

Jackfruit is actually bigger than Breadfruit, is the largest fruit produced on trees and can keep us healthy in so many ways!

•Jackfruit is filled with Vitamin C and can help fight against viral and bacterial infections. In fact, one cup of jackfruit supplies our body with enough Vitamin C to support the function of our white blood cells, resulting in a stronger immune system and overall greater health.

•Jackfruit’s phytonutrients and antioxidants can help rid your body of cancer-causing free radicals, which can treat cell damage and build a resistance against different types of cancers.

•Jackfruit’s high fiber can soothe digestive disorders including constipation and ulcers. Every hundred grams of jackfruit is about four grams of fiber, so eating jackfruit can protect the colon by removing carcinogenic chemicals found in your large intestine.

•Jackfruit can also help you keep great skin, great eyesight, good blood pressure and healthy bones!

And as if all these amazing health benefits were not enough, jackfruit is also low in calories and free of fat! Yes, that’s right, you can eat a ton of sweet jackfruit without gaining a ton of weight!

The next time you have a hankering for something healthy and delicious, consider Darshana Thacker’s healthy jackfruit recipe!



🌮1 medium potato, cut into ½-inch dice (2 cups)

🌮1 medium onion, cut into ¼-inch dice (2 cups)

🌮2 cloves fresh garlic, minced (1 teaspoon)

🌮1½ cups of diced tomatoes with juice

🌮1½ cups fresh cut jackfruit or one 14 oz can.

🌮3 tablespoons taco seasoning

🌮1 tablespoon smoked paprika

🌮¼ teaspoon minced chipotle in adobo sauce

🌮2 tablespoons fresh cilantro, finely chopped

🌮2 tablespoons lemon juice


🌮12 corn tortillas

🌮2 cups shredded lettuce

🌮1 medium tomato, cut into ½-inch dice (1 cup)

🌮2 stalks scallions, thinly sliced (1/2 cup)

🌮1 avocado, cut into ¾-inch diced


1. In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in ¼ cup water for 10 minutes or until the onions are tender.

2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.

3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.

4. Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas.

5. To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, then serve immediately!

Doesn’t this Forks Over Knives recipe sound so Yummy Yummy Baby?!?

There are so many ways to eat Jackfruit, explore and let me know what you come up with!

Thank you to Forks Over Knives and Health Team Trista for the awesome recipe, pics and info!

🍈~ Dr. Desy

Vegan Tex-Mex Tacos, Yummy & Kid-Friendly!

Hola Amigos!

Happy New Year & Welcome Back!  For those of you who have visited me here before, you know I am originally from the South… South Texas to be exact! There are a lot of things I miss about Texas… my extended family, childhood friends, the music, friendly drivers, the Cowboy Fans and THE FOOD!

When I say the food, I mean the Tex-Mex Food! I have eaten food from around the world, but for me, there is always something nostalgic about the Tex-Mex food I grew up eating, especially my mom’s food and healing spices, like Cumin, Oregano, Thyme and Cilantro!

Every day, and I mean every day, my mom always had fresh homemade flour tortillas sitting on the stove… Tortillas for breakfast, Tortillas for lunch, Tortillas for dinner… I never ever grew tired of mom’s flour tortillas!

Mmm mmm mmm, I miss those days!!!

Stack of Homemade Flour Tortillas

I don’t miss my food related health issues with meat, dairy and gluten, but I do reminisce about the other aspects of the Tex-Mex Culture which surrounded my childhood food.

The men were often gathered around our huge BBQ pit, mostly boasting about the last Dallas Cowboy Game, while others were dancing, drinking and eating up a storm!

My grandmother, aunts and mom all gathered in the kitchen whilst preparing other dishes, such as, Tacos, Potato Salad, Tortillas, Rice, Beans, Guacamole, Desserts, etc…  I can still smell the food, hear the laughter and feel the unity! Everyone talking over each other, some laughing, and the rest constantly picking on each other… oh, sweet memories!

plate with taco

As for me, I was always bare foot, in pig tails and one of many cousins climbing grandma’s trees, playing hop scotch and freeze tag, all the while, sneaking in and out of the kitchen, begging to help cook and eat a pre-dinner tortilla! 🌞

We drank tons of Kool Aide & Texas Tea. We didn’t mind water out of a hose, we were rarely indoors and never heard of transfats, gluten or lactose… Ahhh, such yummy food, ignorance is bliss… lol!

Our Texas family and friends still gather, but times have changed!  Not all of us eat animal meat, dairy or gluten, but there are some things that remain constant-  We all root for the Cowboys 🏈and we all love Tex-Mex Food! Woohoo!

Here is a Yummy Kid-friendly Twist on a Tex-Mex dish that may help a fellow Vegan survive this football season!


Vegan Tex-Mex Tacos!

Taco Ingredients:

*All Ingredients are NonGMO & Organic

  • 1 tsp each: Sea Salt, Black Pepper, Ground Cumin, Thyme
  • 1/2 tsp each: Paprika, Cayenne, Oregano.
  • 2 Cloves of Garlic (minced).
  • 1 Handful Cilantro to taste.
  • 1/4 Red Onion (finely chopped).
  • 3 Medium Bell peppers (cored & sliced).
  • Gluten Free Flour or Corn Tortillas of choice.
  • Vegan Taco Meat of Choice (24 oz) serves 4.

taco collage 9

Taco Instructions:

  1. First prepare Onion, Garlic, Bell Pepper.
  2. Break up Vegan Meat & Simmer in large pan.
  3. Add Onion & Garlic, increase to Medium Heat.
  4. Mix all of the dry ingredients together.
  5. Wait 5 minutes, add dry ingredients to meat.
  6. Add 3 Tablespoons Spring Water to meat.
  7. Cook on Medium heat for 10 minutes.
  8. Add Bell pepper slices to meat in pan.
  9. Heat Bell pepper to desired tenderness.
  10. Heat up Gluten Free Flour or Corn Tortillas.
  11. Scoop some taco meat into Tortillas of choice.
  12. Sprinkle Cilantro leaves on top, add toppings.

guacamole in colorful blue bowl with tortilla chips

*Optional toppings:
Tomatillo Guacamole 🍈
Tomato Tidbits 🍅
Salsa. 🌱
Sliced Avocado Strips.
Daiya Shredded Cheese

Toddler & Kid-Friendly Taco Version:

Screenshot_2014-05-09-18-03-28plate with taco


  1. Separate a small portion of meat.
  2. Add 1/8 of Dry ingredients.
  3. Exclude Cayenne, Black & Bell Pepper.
  • *Depending on child’s age, you may want to use:
  • Dry Onion, Garlic, Thyme powders.
  • *Fresh Onion/Garlic may cause painful bloating & gas.
  • Follow same steps for remainder of recipe.

Thanks for visiting us at YummyYummyBaby.Com and stay tuned for more Tex-Mex Food!

Stay warm & cozy and see ya real soon!

XOXO ~ Dr. Dee

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