Plantain Tortilla Jackfruit Taco

Yo! Forget about buying taco shells and flour tortillas for your next TacoTuesday. This plantain tortilla is really what you need in your life for all things taco.

Here’s why:

  • It’s wholefood, gluten free, corn free

  • Simple. Easy. Basic as fuckkk

  • It goes great with this Jackfruit recipe

Aight let’s get into it, here’s what you’ll need to make these Plantain Tortilla Jackfruit Tacos


Plantain Tortilla

  • 1 *green plantain

  • 1-2 tbsp water

  • 1 tbsp gluten free flour ( or all purpose flour)

One plantain should yield two 6-inch tortillas at about 1/8 inch thickness.

Spicy Jackfruit Taco “meat”

  • 1/2 can of TraderJoes Jackfruit in Brine

  • 1/2 tsp pink salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1 tbsp olive oil

  • 1 tsp Braggs liquid aminos

 Saucy Salsa

  • 2 medium tomato

  • 1/2 yellow onion

  • 1 sweet small yellow pepper

  • 1 sweet small red pepper

  • a pinch of pink salt

  • a pink of black pepper

  • Franks Hotsause

  • 1 tsp lemon juice

 * You can use a ripen yellow sweet Plantain but be careful not to over cook during the boiling step, this will result in a mushy, unworkable mess. 


Plantain Taco

  1. Chop the end off the Plantain and chop the plantain into about 6-8 pieces leaving the skin on.

  2. Add the chopped plantains into a pot of boiling water for about 15 minutes or until tender.

  3. Remove and drain the plantains. Then peel and discard plantain skin. Careful: extremely hot, unlike me, you may want to allow them to cool off.

  4. Add the Plantain pieces into a food processor along with water and process until you get a gummy ball of Plantain.

  5. Prep a surface with a generous amount of gluten free flour and roll out the Plantain into a round disc about 1/8” thick

    • If when you roll out the plantain you notice the edges breaking apart, add a little bit more water (1 tsp at a time). If your plantain all has enough moisture it should hold its shape .

  6. Place Plantain disc into an oiled skillet over medium heat and cook the disc for 3-5 minutes per side or until some light browning occurs.


  1. Remove and drain the Jackfruit from the can and begin to press and crush the Jackfruit with your fingertips. Be mindful of the seeds and pods as you’ll want to remove those as you go along.

  2. Now that you crushed, teased, separated the Jackfruit, place all of the Jackfruit into a large enough paper towel or cheese cloth and squeeze the shit out of the jack fruit to remove all of the excess water.

  3. Add the Jackfruit to a medium bow and add the oil and spices and mix until uniform.

  4. Add Jackfruit into an oiled skillet over medium to high heat and cook down to desired level of crisp. (5-10 min)

Saucy Salsa: 

  1. Place 1 tomato, peppers, 1/4 onion into a food processor and process for about 5 seconds.

  2. Remove mix and add it to a mixing bowl along with an additional tomato diced and 1/4 onion diced.

  3. Add salt, pepper, lemon juice and franks hot sauce then continue to mix.

  4. Set to chill in fridge if you don’t plan on using it right away.

Once all of contents are are prepped and cooked. Assemble and enjoy.