Vegetarian Jackfruit Fajitas

Craving fajitas? Look no further than this vegetarian version of the classic Mexican meal using jackfruit and all your old favourites!

For another jackfruit recipe, try this curry with potatoes!

A craving for Mexican food hits me with stunning regularity. Whether it’s an adapted recipe or something more authentic, Mexican cuisine has a way of bringing a smile to almost any face.

I love making a few difference Mexican-inspired dishes, like Vegan Buffalo Cauliflower Tacos, quesadillas or burritos. But there is something special about fajitas, with sizzling vegetables and a spread of varied toppings, that I can’t help but crave.

Why you’ll love it

The mild sweetness of cooked jackfruit pairs delightfully with savoury spices. Because the flavour is not very strong, it is a great choice for savoury dishes like this one.

I love it when combined with the spices classically used in Mexican cooking, like cumin, coriander and chilli powder. I find that it makes the perfect base for many Mexican dishes, like these vegetarian fajitas.

The seasonings I’ve used for this recipe are traditional for fajitas, but I really do think that they are just right and don’t need a lot of extra attention. Add in crispy red and green bell peppers with onions and they are just so good!

To make this recipe even better, these fajitas are actually vegan. It’s easy to choose vegan toppings for fajitas as well.

Serving suggestions

It may not be all that authentic, but I love to serve my vegetarian fajitas with a freshly made black bean and corn salsa. The salsa is quick and easy to make and doubles as a satisfying salad. A quick salsa fresca will do a similar job.

A few other toppings you may want to try are:

• Fried peppers
• Fried onions
• Guacamole
• Sour cream
• Hot sauce if you feel adventurous!

The tortillas traditionally used for fajitas are made of flour, not corn. They have a bit more stretch and won’t fall apart quite as easily when loaded with toppings.

It’s best to use smaller tortillas as well. This allows you to make a few, with slightly different variations in toppings and a better tortilla to filling ratio, making for a more interesting eating experience.

It’s worth noting that traditionally tortillas used lard or tallow as a binding agent, which would mean that they aren’t vegetarian or vegan. Fortunately this is changing and most commercial varieties are vegan.

Choosing jackfruit

Canned jackfruit either comes green and unripe or red and ripe. For this recipe I used ripe jackfruit, although green is more commonly used for savoury recipes. Although I haven’t tried it, green jackfruit should work for this recipe.

If you do choose ripe jackfruit like I did, make sure it comes in brine and not syrup. If canned in syrup, it will certainly not be a good fit in a dish like this one.

Canned jackfruit is broken into chunks, but that doesn’t mean that it is quite ready for use. There can be a hard bit at the end of the pieces which won’t soften correctly when cooked and should be cut off. Some seeds may also make their way in the cans and should be removed.

Recipe tips and notes

• The inner core part of jackfruit pieces can be hard and chewy, even after cooking. I get the best results by removing this part so just the leaves remain. Sometimes the core can be cut very small and is less of an issue, but still better without it.
• Warm up your fajitas before serving to enhance the flavour and make them as pliable as possible. You can do this by placing them quickly in a warm, dry frying pan. Or place in the microwave for around 30 seconds, either in an open bag – like the one they came in – or under a tea towel.