“Jaka” is known domestically as Jackfruit.  Jackfruit comes from the Jack Tree which is a species of tree in the fig, mulberry, and breadfruit family.  The fruit is rather enormous.  It grows next to the trunk of the tree , rather than on the branches, and has a meat-like texture.

Jaka asada is a citrus marinated jackfruit.  Typically the raw (or canned) jackfruit can have a slightly metallic taste, however the jaka asada marinate will transform it into soft, tender ,explosions of Mexican flavor thats guaranteed to delight the taste buds of anyone who eats it.  Below is my take on Jaka Asada…

Jaka Asada Recipe

  • 5-14oz cans of Young Jackfruit (definitely use the young jackfruit as the mature jackfruit has a sweet taste thats more fitting for deserts)
  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 1/2 cup olive oil
  • 4 cloves of garlic, minced
  • 1/2 cup soy sauce
  • 1 tsp chipotle pepper in adobo sauce, minced into small pieces (reduce for less spicy, double for more spicy)
  • 1 med Vidalia onion, chopped
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp dried oregano
  • 1 tbsp course ground black pepper
  • 3/4 cup fresh cilantro, chopped



  1. In a large mixing bowl, combine all ingredients EXCEPT the jackfruit.  Whisk until well blended.  Remove one cup of the marinate and place it in a covered container.  This will be used after the carne asada is cooked.
  2. Prepare the jackfruit by draining it into a colander lined with cheese cloth.  Once the majority of the liquid is drained, twist the cheese cloth into a ball to drain as much as the liquid as possible.  Once drained well, break the jackfruit up into medium-small pieces.
  3. Place the jackfruit in the large container with the marinate.  Cover.  Allow to marinate for 1-2 days in the refrigerator.
  4. Prepare your Big Green Egg (or grill), by preheating it to 400 degrees and lightly oiling the grates.
  5. Place the marinated jackfruit into a foil tray and place the tray on your preheated grill.  Cook with the grill cover closed for 30-45 min, stirring occasionally.    When you see charred tips on the jackfruit throughout the tray, its done!
  6. Remove the jackfruit from the grill.
  7. Pour the remaining 1 cup of reserved, unused marinate over it.  Serve immediately in tacos, burritos or bowls.
  8. ENJOY!

RECOMMENDED: When served as a street taco, accompany with my Mexican Street Corn as a relish on flour or corn tortillas!!!

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