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  • Mango BBQ Sauce

  • 2 Cups mango, chopped

  • 6 Ounces can of tomato paste

  • 2 Tablespoons apple cider vinegar

  • 2 Tablespoons vegan worchestershire sauce

  • 1/4 Cup maple syrup

  • 1 1/2 Cup liquid smoke

  • 1 Tablespoon cumin

  • 1/2 Teaspoon pink salt

  • 2 Teaspoons mustard powder

  • 1 Teaspoon chili powder

  • 2 Teaspoons garlic powder

  • 1 Teaspoon chipotle powder

  • 1 Tablespoon coconut palm sugar, or brown sugar (optional)

  • Jackfruit Taco Filling

  • 20 Ounces can of jackfruit in bryne or water (no syrup), drained and shredded

  • 1/2 Cup Mango BBQ Sauce (from recipe above)

  • Cabbage Slaw

  • 2 Cups cabbage, thinly sliced

  • 1/2 Cup red onion, thinly chopped

  • 1 large carrot, julienned

  • 2 Tablespoons fresh cilantro, chopped

  • 1 Tablespoon lime juice

  • 2 Tablespoons apple cider vinegar

  • 2 Tablespoons maple syrup

  • 1 Teaspoon pink salt

  • Cashew Sour Cream

  • 1 Cup cashews

  • 1/4 + 1/4 Cup water

  • 1 lemon, juiced

  • 1 Teaspoon cumin

  • 1 Teaspoon mustard powder

  • 1 Teaspoon pink salt

  • 1/2 avocado, sliced

  • cilantro

  • 6 corn tortilla, organic


  1. For the Mango BBQ Sauce: In a medium saucepan, add 1 tbsp oil to coat the bottom and prevent sticking. Add the chopped mango and cook over medium heat for about 3 minutes. Then add the tomato paste and stir for about 3 minutes. Add in the apple cider vinegar and worchestershire and stir for another minute. Add the molassas, liquid smoke and stir for 1 minute to combine well. Add all the spices and stir to combine well. Then lower tempurature to low and stir nonstop for 5 minutes. Taste it, and add the coconut palm sugar if you want it a little sweeter. If you add the sugar, stir for another 2 minutes over low heat to combine.

Then transfer to a high speed blender and blend until smooth and creamy. Place in a mason jar or other air tight container.

You will only need 1/2 cup of this for the jackfruit tacos in this recipe.

Open the jackfruit, rinse a drain. Pull apart in the small shreds and slice the center bits.

Add 1/2 cup bbq sauce, and the shredded jackfruit to a large pan over medium loaw heat. Stir constantly for 7-10 minutes or until jackfruit is tender and evenly coated with sauce.

*note: I recommend making the slaw and sour cream first, before cooking the jackfruit in the sauce so you can serve it warm and right away. It also gives the flavors of the slaw some time to blend while sitting in the fridge.

  1. For the Cabbage Slaw: prepare all the ingredients as stated above and place in a medium bowl. In a small bowl whisk together the lime juice, apple cider vinegar, maple syrup and salt. Then pour over the cabbage, onion, carrot and cilantro. Toss to evenly coat, cover and place in the fridge until ready to serve.

  2. For The Cashew Sour Cream: Add the cashews, 1/4 cup water, and lemon juice to a high speed blender and turn on high. Then add the spices, salt and remaining 1/4 water and blend again. taste it, adjust as needed.

  3. Assembly: Warm the tortillas in a pan over medium flame. Then scoop on some bbq jackfruit, cabbage slaw, avocado, cilantro, and some cashew cream. Do this for all 6 tacos and serve with an ice cold corona or margarita. YUM!

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