Habanero Jackfruit FajitasIf you’re looking for a jackfruit recipe that doesn’t use barbecue sauce, look no further than these Habanero Jackfruit Fajitas from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg. The texture of jackfruit works well in this dish, and the flavor is amped up with the addition of chile peppers. Adding a bit of habanero hot sauce in addition to the fresh habanero enhances the peppery goodness without calling for an entire bushel of chiles. You can experiment with extra finely minced habaneros, with or without seeds, but be warned: use at your own risk!

Habanero Jackfruit Fajitas

Author Ayindé Howell and Zoë Eisenberg



  • 2 tablespoons grapeseed or safflower oil
  • 1 20-ounce canned jackfruit (packed in water or brine, not sugar), drained
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon habanero hot sauce
  • 2 tablespoons nutritional yeast
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons low-sodium wheat-free tamari
  • 1 tablespoon brown sugar
  • 1/2 teaspoon habanero hot sauce
  • Salt
  • 1 cup water
  • 1 12-ounce package 10-inch flour or corn tortillas


  • 2 tablespoons grapeseed or safflower oil
  • 1/2 cup sliced onion
  • 1/2 green bell pepper, sliced lengthwise
  • 1/2 yellow bell pepper, sliced lengthwise
  • 1/2 red bell pepper,sliced lengthwise
  • Salt
  • Vegan sour cream, optional
  • Lemon or lime wedges, optional



  1. Heat the oil in a medium skillet over medium-high heat. Add the jackfruit and break it into shreds with a fork. Add the sage and minced habanero. Add the nutritional yeast, Worcestershire sauce, tamari, brown sugar and hot sauce. Add salt to taste and stir in the water to incorporate well. Cover and simmer for 30 minutes on low heat. Taste and adjust salt and spice to your liking. Remove from the heat. Preheat the oven to 350 degrees Fahrenheit.
  2. While the jackfruit braises, wrap the tortillas in foil and place in the preheated oven for 10 minutes.


  1. Heat the oil in a medium skillet over medium-high heat. Add the onion and bell peppers, and sprinkle with salt to taste. Sauté until the vegetables begin to caramelize, 8 to 10 minutes. Remove from the heat and transfer to a serving bowl.
  2. Set up a family-style serving station with the warm tortillas, peppers and onions, jackfruit and optional vegan sour cream with lemon wedges, extra hot sauce, chips, cheese shreds…you get the idea.

Recipe Notes

The Lusty Vegan

From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.

Mailing list sign up