Jackfruit Stuffed Pepper Tacos

Serves: 8
Cooks in: 1 hour
Difficulty: 7/10
Gluten free

Packed full of Mexican flavours & awesome textures. The are simply the best tacos I’ve ever eaten. I stuffed sweet peppers with jackfruit, the coated them in a Mexican beer batter. Served with pickled radidsh & red onion, fried plantain, and hot sauce.


Jackfruit Filling 

2 tins Young Jackfruit in brine, drained & water squeezed out
1/4 tsp Garlic Powder
1 tbs Chipotle
1 tsp Sea Salt
1 tsp Black Pepper
Handful Fresh Coriander, chopped
Juice of 1/2 Lime 

8 Large Jalapeños or Small Sweet Peppers, sliced down one side, seeds removed. (see video for guide)


1/4 cups Buckwheat
1 cup Cornflour
1/4 cup Gram Flour
1 tsp Baking Powder
1 tbs Malt Vinegar
1 tsp Sea Salt
3/4 of a Bottle of Mexican Beer

Serve with

Slice of Fried Plantain
Pickled Radish & Red Onion 
Chopped Fresh Coriander

  1. Add the jackfruit to your food processor. Blitz the mix until its chopped up fairly small.
  2. Place the chopped jackfruit into a clean tea towel & use the towel to squeeze out as much of the liquid out as possible.
  3. Add the jackfruit to a mixing bowl with the chipotle, coriander, garlic, seasoning & lime juice. Mix well.
  4. Stuff the jackfruit mix until your hollowed out peppers, compacting as much in as possible – I use a spoon for this. Its important that its pressed in so that it doesn’t fall out during cooking.
  5. Set the stuffed peppers aside and prepare the batter.
  6. Add the flours to a mixing bowl along with the seasoning, baking powder & vinegar.
  7. Whisk in enough beer so that its a pancake batter style consistency – see video for more info.
  8. Pre heat your oil over a medium heat. Only fill a large saucepan half way high. See above video for important frying safety tips – and oil free cooking alternative.
  9. To test the oil is hot enough, dip a wooden spoon into it – if it bubbles around the wood the oil is out enough.
  10. Dip a pepper into the batter then carefully into the oil. Do not drop the pepper in and only fry 2 at a time.
  11. Fry the peppers for around 4-5 minutes. Turing them over now and then using a slotted spoon or spider.
  12. When the peppers are golden, remove them from the oil & place them onto a tray lined with kitchen paper – to soak up any excess oil.
  13. Once you’ve fried all the peppers serve them in warm tortillas/tacos with a slice of fried plantain (See video for demo) pickled vegetables such as red onion & raddish, hot sauce, coriander & lime juice.