- 6 Tortillas
- 1 Tbsp Olive Oil
- 1 cup, finely chopped Red Onion
- 1 diced Green Bell Pepper
- 2-3 cloves of Garlic
- 14 oz can (in brine) Jackfruit
- 1/2 cup (vegan) BBQ Sauce
Purple Cabbage Slaw
- 1/2 a head of finely sliced Purple Cabbage
- 1/4 cup, chopped Cilantro
- Juice of 1 Lime
Cashew Cream Sauce
- 1/3 (pre-soacked) Raw Cashews
- 1/4 cup unsweetened Almond Milk
- Juice of 1/2 a Lime
- 1/2 tsp Smoked Paprika Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Kosher Salt
Sweet and spicy BBQ sauced jackfruit tacos is what Taco Tuesdays are made of!
Ever since going vegan for the month of January, I’ve grown to love vegetable focused meals. We do still crave those meaty dishes and when possible try to swap it out for a great vegetable substitute.
Enter jackfruit! Jackfruit makes a great ‘meat’ alternative! It is so incredibly filling and looks just like shredded meat! We love BBQ around here but jackfruit goes well with any of your favorite spices!
For that complete taco experience, I love pairing this with a cabbage slaw and a spicy sauce.
*Be sure to buy Jackfruit in brine NOT in syrup.
This recipe makes about 6 tacos.
Make the Purple Cabbage Slaw
Make The BBQ Jackfruit Mix
Start by chopping your red onion, bell pepper and finely mince the garlic.
Using a fine mesh strainer, strain any liquid from the canned jackfruit then using your hands break up the fruit until it looks like shredded meat.
Everything in the can is edible. If there are any harder pieces, use a knife to chop them.
Squeeze out any excess liquid from the jackfruit.
Heat up about 1 tablespoon of olive oil in a large skillet.
Next, add the chopped onion and cook on medium heat until translucent, about 2-3 minutes.
To the onion, add the chopped bell pepper and cook for another couple of minutes.
Now, add the shredded jackfruit and garlic and stir and cook for 2-3 minutes.
Lastly, add the BBQ sauce, stir and cook on low heat.
Make The Cashew Cream Sauce
While the BBQ Jackfruit mixture finishes cooking, make the cashew cream sauce.
Add all of the ingredients to a food processor or blender and blend until smooth.
If the sauce it still too chunky, add 2 Tbsp of filtered water or more until you have your desired consistency.
You may have to blend for 1-2 minutes until it is fully smooth.
Toast or Warm The Tortillas
You can lightly toast your tortillas in a hot and dry skillet on both sides until lightly crispy and warm or simply warm them in the microwave for 20-30 seconds.
BUT here is what I do and recommend:
Bake in the oven for 10-15 minutes.
Assemble The Tacos