Taco Tuesday should really be Tacos Errday. I seriously eat some version of tacos between two and five times a week. I’ve pretty much adopted the motto “when in doubt, put in in a taco”. These BBQ Jackfruit Tacos are topped with a quick, easy slaw and a smooth, Avocado Cashew Sour Cream and are AMAZING!
The best thing about tacos is the variety of flavors you can smash into a bite. You need something soft, something crunchy, a little spice and a little something creamy to get that one perfect mouthful. Since becoming more plant-based, tacos have come in a so many forms – tofu, potatoes, squash, etc. One of my favorite fillings is jackfruit. It’s the perfect texture, naturally sweet, and absorbs most flavors so you can go in any direction.
This time around, I wanted some kick (or as much kick as I can handle….which is probably everyone else’s mild). A Chipotle Beer BBQ Sauce brings just enough heat to wake up your senses and leave you wanting another bite. Between the liquid smoke and your favorite lager, you’ll develop a depth of flavor that you can’t get in the store-bought kind. It comes together in about 30 minutes and can be stored in the fridge for a while afterwards. I’ve slapped it on tofu, potatoes and of course, more jackfruit, many times since making this recipe.
Even spicy element needs something cool and refreshing to help balance out the bite. That’s where the quick slaw and Avocado Cashew Sour Cream come in handy. I typically don’t like slaw, but if it’s homemade and super fresh, sign me up. Soggy Slaw is the worst! So don’t let this sit in your fridge for a week before you make the tacos. Prep it fresh so it still has that crunch to it.
I did add kale to this one. Why? Because kale is the best vegetable and I’ll add it to everything I possible can. And it makes me believe I’m being healthy even when there’s mayo, beer and 12 tacos involved.
Tacos are not complete without something saucy. If guacamole and sour cream got together and had a baby, you’d get this Avocado Cashew Sour Cream. It’s creamy from the avocado and cashews and has a great combination of tanginess and seasoning from the simple spices. Spoon it on everything. Just do it.
So if it’s Taco Tuesday, go make these BBQ Jackfruit Tacos. If it’s not Taco Tuesday, make them anyways. Everyone needs for tacos in their lives.
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Ingredients
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 cup water
- 3 tsp ketchup
- 1 tsp dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 chipotle pepper in adobo sauce
- 1 tsp adobo sauce
- 1/4 cup maple syrup
- 1/2 tsp liquid smoke
- 1 cup beer (Brown Ale or Lager)
- Juice of a lime
- 1 can Jackfruit
- 2 cup shredded cabbage
- 1/2 cup shreds carrots
- 1 cup finely chopped kale
- 1/2 cup vegan mayo (I used Veganaise)
- 2 tbsp red wine vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup cashews, soaked
- 1 cup almond milk
- 1/4 tsp apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 avocado
- Tortilla Shells
Instructions
- In a sauce pan, combine all of the ingredients except for the beer and lime juice. Heat on medium-low until sugar is melted.
- Transfer to blender and blend until smooth.
- Return to sauce pan. Add in the beer.
- Bring to a boil and reduce to simmer. Allow to simmer until it’s reduce by about half.
- Remove from heat and stir in the lime juice
- Preheat oven to 350 degrees.
- In a bowl, place 1 canned of drained jackfruit. Using your hands, pull the jackfruit apart and shred it until it resembles pulled pork.
- Add half of the BBQ sauce in the bowl and mix together.
- On a lined baking sheet, spread the jackfruit in a single layer. Drizzle on another 2 tablespoons of the BBQ sauce.
- Place in the over and bake for 25-30 minutes, stirring and flipping halfway through.
- In a large bowl, whisk together the vegan mayo, red wine vinegar, onion powder, garlic powder, salt and pepper.
- Add in the cabbage, carrots and kale.
- Mix everything together so that all the veggies are well coated with the sauce.
- Set in fridge to allow the flavors to marry for an hour.
- In a high power blender (I use a Vitamix), combined cashews (make sure to drain the water and rinse them), almond milk, apple cider vinegar and seasonings. Blend on high for about a minute or until the mixture is smooth and has a sour cream consistency.
- Add in 1/2 avocado and blend for another 15-30 seconds until everything is combined.
- Tacos!
- If you have a gas stove, light one of the burners and carefully place your tortilla shells over the flame for a few seconds to soften them. Flip over and do both sides. Make sure you use tongs to flip and remove from heat. These go fast so don’t leave them unattended.
- If you don’t have a gas stove, simply cover the tortilla shells in a damp paper towel and microwave for 30 seconds to soften.
- Assemble your tacos. I placed the BBQ jackfruit on the bottom, then the slaw and topped it all off with the avocado cashew sour cream. You can also add additional lime juice, cilantro and other taco toppings.
- Share with friends and Enjoy!
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