Jackfruit Birria Tacos (Quesabirria) Recipe

My jackfruit birria tacos are a plant-based take on traditional birria tacos. Young green jackfruit is roasted with smoky spices, tossed in a rich homemade birria sauce made with guajillo chiles and chipotle peppers, then tucked into corn tortillas with melty cheese and pan-fried until crispy. Served with extra birria sauce for dipping, they’re hearty, flavorful, and surprisingly easy to make at home!

If you’re skeptical about jackfruit, this recipe might change your mind. Once roasted and coated in rich birria sauce, the jackfruit becomes savory, flavorful, and perfect for stuffing into crispy tacos.

A Note From Kristen

As a lifelong vegetarian, I’ve spent years experimenting with plant-based alternatives for traditionally meat-based dishes, and jackfruit continues to be one of my favorites. It took several rounds of testing to get the texture and flavor just right for these jackfruit birria tacos. Roasting the jackfruit before tossing it with the sauce made all the difference, helping it develop crispy edges while still soaking up all of the smoky, chile-infused flavor. The result is a hearty, satisfying taco that’s become a favorite in our house. Happy eating!

~Kristen

Three jackfruit birria tacos topped with chopped onions and cilantro, served with lime wedges and a bowl of consommé on newspaper-style parchment paper.

Key Ingredient Notes

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

Don’t like ads? Become a supporter and enjoy The Good Men Project ad free

Young Green Jackfruit: The star of this dish. Make sure you’re using young jackfruit in brine or water (which is neutral in flavor), not yellow, ripe jackfruit in syrup (which is very sweet and will clash with the birria sauce’s flavor).
Dried Guajillo Chiles: Used to impart the birria’s signature color and smokiness. If you’re out, swap with a mix of ancho chiles and paprika. Soaking the chiles in hot water helps soften them before blending if your blender sometimes struggles with certain ingredients.
Fresh Corn Tortillas: A must-use when making jackfruit birria tacos. You can use flour tortillas as a last-minute substitute, but note that the flavors and textures will be different.
Soy Sauce: Adds umami depth to mimic a traditional birria. You can also use tamari or coconut aminos in a pinch.

Three jackfruit birria tacos topped with chopped onions and cilantro, served with lime halves and a cup of consommé on a printed paper background.

How to Make the Best Vegan Birria Tacos

01

ROAST THE VEGGIES

Roast the tomatoes, onion, garlic, and guajillo chiles at 425°F for 10 minutes, or until charred in spots.

Roasted tomatoes, onions, garlic, and a dark pepper rest on a baking tray with visible oil and charred spots, perfectly prepped for rich jackfruit birria.

02

BLEND SAUCE

Blend the roasted vegetables, broth, chipotle pepper, apple cider vinegar, soy sauce, cumin, salt, and oregano until smooth.

Close-up view of a red-orange, frothy jackfruit birria liquid inside a blender, with visible bubbles and residue on the blender walls.

03

SIMMER SAUCE

Simmer the sauce over medium-low heat for 10 minutes.

A close-up of jackfruit birria, its reddish-brown liquid with bubbles on the surface, partially shaded inside a white bowl.

04

PREP JACKFRUIT

Pull the jackfruit apart with your hands, then toss with the oil, cumin, smoked paprika, oregano, cinnamon, garlic powder, salt, and pepper. Spread in an even layer on a baking sheet.

Shredded jackfruit, perfect for jackfruit birria, is topped with various spices on a dark baking tray, ready for cooking.

05

ROAST JACKFRUIT

Roast at 425°F for 30 minutes, or until browned and crisp around the edges. Transfer the jackfruit to a bowl and toss with 1 cup of the birria sauce.

Don’t like ads? Become a supporter and enjoy The Good Men Project ad free

Shredded jackfruit birria with savory sauce on a baking tray.

06

ASSEMBLE AND PAN FRY

Lightly dip each tortilla in the birria sauce, fill with cheese and jackfruit, then cook in a skillet over medium heat until golden and crisp on both sides.

A corn tortilla with shredded cheese and seasoned jackfruit birria filling is in a skillet, ready to be cooked.

07

SERVE AND ENJOY

Serve topped with cilantro, diced onion, and lime wedges, with the remaining birria sauce on the side for dipping. Enjoy!

Three jackfruit birria tacos topped with chopped onions and cilantro are served with lime wedges and a bowl of consommé on a sheet of decorative paper.

Make it a Meal

Serve with Mexican rice, Mexican lentil soup, or a simple charred corn salad for a complete meal.
Top with avocado crema, cilantro sauce, habanero salsa, diced white onion, or pickled red onions.
Add extra lime wedges and your favorite hot sauce for even more flavor and heat.
Pair with tortilla chips, guacamole, or fresh pico de gallo for a taco night spread.
Serve alongside quesadillas, refried beans, or black beans for a heartier meal.

Three jackfruit birria tacos topped with chopped onions and cilantro, served with lime halves and a bowl of dipping broth on newspaper-style paper.

Tips for Taco Success

Drain and pat the jackfruit dry before seasoning. Removing excess moisture helps the jackfruit roast properly and develop crisp edges instead of steaming.
Don’t overcrowd the baking sheet. Spread the jackfruit in an even layer so it browns evenly and develops the best texture.
Warm the tortillas before dipping. This helps prevent cracking and makes them easier to fold around the filling.
Cook until deeply golden and crisp. The tortillas should be crisp around the edges and lightly browned on both sides before serving.