- 6 Tortillas
- 1 Tablespoon Olive Oil
- 1 cup, finely chopped Red Onion
- 1 diced Green Bell Pepper
- 2 large cloves of Garlic
- 14 oz can (in brine) Jackfruit
- 0.5 cup (vegan) BBQ Sauce
Purple Cabbage Slaw
- half a head of finely sliced Purple Cabbage
- 0.25 cup, chopped Cilantro
- 1 Lime
Cashew Cream Sauce
- 0.3 cup (pre-soacked) Raw Cashews
- 0.25 cup unsweetened Almond Milk
- Juice of 1/2 a Lime
- 0.5 teaspoon Smoked Paprika Powder
- 0.5 teaspoon Chili Powder
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.25 teaspoon Cayenne Pepper
- 0.25 teaspoon Kosher Salt
Sweet and spicy BBQ sauced jackfruit tacos with crunchy purple cabbage slaw and a spiced cashew cream sauce.
This is what Taco Tuesday dreams 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’s texture is similar to shredded meat and as it’s pretty flavorless on its own, the fruit is able to take on any seasoning well.
It is so incredibly filling and is packed with nutrients.
Jackfruit provides a good source of vitamin C, potassium, dietary fiber, and other important vitamins and minerals.
We love BBQ around here as it’s smokey, sweet and packed with umami.
Pick your favorite BBQ sauce because I am not here to tell you which one you should use!
For that complete taco experience, I love pairing this with a cabbage slaw and a spiced cashew cream sauce.
The silky sauce balances the flavor of the tacos and adds a fatty, creaminess to the dish. Make it as spicy as you like.
The vibrant and crunchy cabbage slaw is a must for me. Visually, the purple color goes so well with the BBQ jackfruit.
Purple cabbage also has some impressive health benefits.
It is rich in nutrients like vitamin C, K, B6, A, and potassium. Purple cabbage may promote hart health, strengthen your bones, and may enhance gut health!
Make it easy on yourself and buy canned young jackfruit. Be sure to buy Jackfruit in brine NOT in syrup.
Be sure to strain any liquid from the canned jackfruit then using your hands break up the fruit until it looks like shredded meat.
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