Royal Oak Taco Fest recipe: Make this jackfruit-based meal at home

Nepantla Cafe shares a recipe for salsa Verde shredded "chicken" tacos made with jackfruit.


  • 8 cups of Jackfruit in Water or Brine
  • 2 lbs. Tomatillos
  • 4 Large Garlic Cloves
  • 2 Serranos
  • 2-5 Chile de Arbol
  • Half White Onion
  • 2 Large Poblanos
  • 1 tsp of Salt
  • Pinch of Black Pepper
  • 24 Corn Tortillas
  • One bunch of Cilantro
  • 1 White Onion
  • 3 Sprigs of fresh Epazote
  • Limes
  • Half cup of Veggie Broth
  • Oil
  • Preparation

Salsa Verde: Peel and wash tomatillos, peel garlic, rough chop half an onion and poblanos. Finely chop epazote. Heat a pan and add a little oil. Place tomatillos, onion and poblanos in. pan with oil and grill until charred a bit. Then add chile de arbol and epazote. Cook for 5 min. and take off heat. Pull out blender and add everything to blender with 1 cup of veggie broth and salt. Pulse to mimic a molcajete consistency// pulse to a chunky consistency. Mix into cooked Jackfruit.

Jackfruit: Drain Jackfruit and squeeze the brine out of it. Add to the food processor and pulse or chop or shred with two forks if you don’t have a food processor until it looks like shredded chicken. Then, sear in pan with some oil, salt, pepper, cumin and paprika. Cook till you have a good mixture of crispy texture. Lastly, add salsa verde and stir for five minutes.

Tortillas: Add a little oil in a pan on high heat for a minute or less on each side.

Toppings: Chop cilantro and onions and whatever toppings you’d like, such as tri colored bell peppers and onion or corn. Also cut and squeeze lime on top.