Air Fryer Recipe
Spicy Jackfruit Tacos
This spicy jackfruit taco recipe is a delicious and easy-to-make plant-based meal using an air fryer.
Ingredients
- 1 can (about 400g) of young green jackfruit, drained and rinsed
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli powder
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh coriander, for garnish
- Lime wedges, to serve
Method
- Drain and rinse the jackfruit, removing any hard core pieces and seeds. Shred into pieces resembling pulled pork.
- Heat olive oil in a pan over medium heat. Add chopped onion and garlic, cooking until softened and translucent.
- Add shredded jackfruit, smoked paprika, cumin, chilli powder, salt, and pepper to the pan. Stir well to coat the jackfruit with spices.
- Transfer the jackfruit mixture to the air fryer basket. Set the air fryer to 180°C and cook for 10-15 minutes, shaking halfway through.
- Warm the corn tortillas in a skillet or microwave. Fill each tortilla with a spoonful of spicy jackfruit, top with avocado, coriander, and a squeeze of lime.
- Serve immediately while warm.
Why this works in an air fryer
Tinned young jackfruit is already tender but wet; pan-frying blooms the spices and drives off onion moisture, then the air fryer’s fast convection dries the shredded edges so they catch and mimic pulled meat. A small amount of oil carries paprika and cumin evenly, preventing dusty, raw-tasting spices.
Equipment notes
Assumes a 4–5 litre basket with the jackfruit spread in a shallow layer; in a smaller single-drawer fryer cook in two batches, while a dual-zone model works best with the jackfruit in one drawer and tortillas warmed briefly in the other at the end.
Common pitfalls
- Jackfruit steaming rather than crisping by minute 10, with pale strands and liquid in the basket: drain harder and blot with kitchen paper, then extend 3–5 minutes with the basket no more than half full.
- Spice coating tastes harsh or powdery after air frying: the spices were not cooked long enough in the pan, so return the mix to the pan with a splash of water or oil for 1–2 minutes before finishing.
- Edges turning black while the centres stay soft: the shreds are too uneven or the basket has hot spots; break up large cores, shake more thoroughly, and drop to 170°C for the remaining time.
- Corn tortillas splitting when folded: they are too dry or cold; warm them in a dry pan until flexible, or wrap in a barely damp tea towel and microwave briefly before filling.
Variations & substitutions
- Use chipotle paste instead of chilli powder for a smokier filling; it adds moisture, so air fry towards the longer end to dry the edges.
- Swap avocado for quick-pickled red onion if you want sharper tacos; no cooking change, but the acidity cuts through the smoky jackfruit.
- Add a tablespoon of tomato purée with the spices for a richer sauce; cook it out in the pan for a minute so it does not taste metallic.
- Use flour tortillas instead of corn tortillas for a softer wrap; warm them gently and briefly, as they toughen if held too long in dry heat.
Storage & reheating
Keep the cooked jackfruit separately from tortillas and toppings for up to 3 days in the fridge, then reheat in the air fryer at 170°C for 4–6 minutes until hot and the edges are re-crisped.
Nutrition
Calories: 250
