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Jackfruit Pibil Tacos

Jackfruit Pibil Tacos

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A vegan version of the popular 'cochinita pibil' from the Yucatán Peninsula in the south of México.
The traditional recipe uses pork and for this recipe, I have replaced it with jackfruit which has a similar consistency and also "pulls".
The pickled onion with habanero is one of my favourite garnishes.
Print Recipe
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings2 people


  • 8 corn tortillas preferably from La Tortilleria
  • 1 1/2 kg fresh jackfruit replace with canned jackfruit (drained), firm tofu, hydrated textured soy, or mushrooms
  • 70 g achiote paste also referred to as annatto
  • 1 cup orange juice
  • 1/2 cup vinegar
  • 1 tsp Mexican oregano substitute with Marjoram
  • 5 peppercorns
  • 5 garlic cloves
  • 1/2 white onion replace with yellow or red
  • Salt to taste


  • 1 red onion
  • 1 habanero chilli
  • 1/2 orange juice
  • 1/2 cup vinegar


  • Cut the jackfruit into small pieces, remove the shell, seeds and yellow pulp. Rinse it thoroughly and cook in a frying pan with water over medium heat with a little bit of salt until boiling, and then let it cook for another 20 minutes.
  • Squeeze the oranges and blend 1 cup with achiote paste, 1/2 cup of vinegar, Mexican oregano, pepper, garlic cloves, half onion and salt to taste.
  • Strain the jackfruit to remove the excess water and bathe it with the achiote marinade, let it sit for a few minutes.
  • Meanwhile, in a bowl, add the onion sliced, habanero chopped, orange juice, vinegar and salt, cover-up and place in the fridge whilst cooking the jackfruit.
    Onion and Habanero pickled
  • Pour the marinated jackfruit in a saucepan over low heat and cover, including the marinade, and cook for 1 hour, then shred the jackfruit with two forks and cook for 15 more minutes so that the flavors are well incorporated.
  • Re-heat the corn tortillas and fill them with the jackfruit adding the pickled onions and habanero on top.
  • ¡Buen provecho!