Spiced Citrus Jackfruit Tostadas and Jackfruit Basics

Spiced Citrus Jackfruit Tostadas


No Comments

I’ve been munching on jackfruit all spring and summer, especially in my Spiced Citrus Jackfruit Tostadas. And I finally got a few moments to photograph it and write down the recipe for you.

Jackfruit is a species of tree in the fig/breadfruit family that grows in southwest India. It’s an everyday food over there but still quite new in this part of the world–though now you can find it canned in many Trader Joe’s markets. Sweet, ripe jackfruit is often eaten with sticky rice or ice cream, but the starchy, unripe fruit is a great ingredient in curries, tacos, and, you bet, Spiced Citrus Jackfruit Tostadas.

The taste is similar to hearts of palm–very plain and sturdy. It’s like tofu in that it absorbs the flavor of anything you cook with it, which is likely why many vegans use it as a stand in for pulled pork. It shreds like pulled pork or chicken, and can offer a meaty texture to dishes (when seasoned the right way).

Jackfruit hits a texture note that makes me want to sauté it with warm spices like cumin, chili powder, and paprika. With those spices, it definitely falls into the meat-like camp. Unlike meat, it’s not full of protein. However, it does offer 3 grams of fiber per cup (unlike beef), and is filled with phytonutrients, antioxidants, vitamin A and C, potassium, zinc, and iron–qualifying as a superfood in my book.

Don’t buy jackfruit that’s canned in syrup–it will be sweet. Instead, find one that’s canned in water or brine, and rinse and drain it before using it. I love using chopped jackfruit in these Spiced Citrus Jackfruit Tostadas–but you can also use it in curries, tacos, stir fries, and stews.

If you give this recipe a go, let me know what you think of the taste of jackfruit. Happy summer–xox

Spiced Citrus Jackfruit Tostadas

Use any extra Yogurt Tahini Sauce as a dressing to your rice bowls, to cool down a stew or chili, or under a fried egg.

Serves: 1


Spiced Citrus Jackfruit Tostadas
  • 2 corn tortillas
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 20-ounce can green jackfruit in brine, drained and chopped into large shreds
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt, plus more for sprinkling
  • 1 tablespoon lime juice (from about half a lime)
  • Yogurt Tahini Sauce (recipe follows)
  • 1/2 cup shredded Napa cabbage
  • 1 tablespoon lemon juice
  • 1/2 avocado, pitted
Yogurt Tahini Sauce
  • 1/2 cup almond milk yogurt
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1 tablespoon filtered water
  • 1 teaspoon sherry vinegar


For the Spiced Citrus Jackfruit Tostadas
  1. Preheat the oven to 375°F. Line a baking tray with parchment paper.
  2. Place two tortillas on parchment. With 1 tablespoon olive oil, brush both sides of each tortilla. Bake until golden brown, turning once, about for 12 to 15 minutes. Set aside to cool (they crisp up more as they cool.)
  3. In a medium pan set over medium heat, warm the remaining 2 tablespoons olive oil. Add the jackfruit and sauté for 1 to 2 minutes. Sprinkle the chili powder, cumin, paprika, and salt all over the jackfruit. Toss the jackfruit with the spices. Sauté, stirring regularly and smashing into smaller shredded bits, for 4 to 5 minutes until everything is very hot. Turn off the heat, drizzle the lime juice across the jackfruit, and stir to combine. Set aside while you work on the other components.
  4. Add the cabbage, lemon juice, the remaining 1 tablespoon olive oil, and a pinch of sea salt. Toss until combined.
  5. To assemble, set tostadas on a plate. Spread a little Yogurt Tahini Sauce on each tortilla. Add 2 tablespoons of jackfruit to each tortilla. Spoon a few scoops of avocado on top of the jackfruit and top with shredded cabbage. Sprinkle with sea salt and enjoy.
For the Yogurt Tahini Sauce
  1. Place all the ingredients in a bowl and stir until smooth and well combined. Stir in more water if you’d like a thinner sauce. Use immediately or store in an airtight container in the fridge for 3 days. Stir before using.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.