You guys?! These tacos are da bomb. Honestly, I impressed myself with these. As someone who is not a natural born chef, it really takes something from me to make a recipe that has multiple elements. I dont have loads of patience and I’ve learned that good food takes time. But if I can do it, so can you. This week is Cinco de Mayo, and to celebrate, I will be sharing 3 awesome Mexican recipes, starting with these tacos.
Tacos are easily one of my most favorite things to eat and living in Southern California there is absolutely no shortage of awesome ones around but after making this sandwich last week, I really wanted to get in the kitchen and try my hand at some jackfruit tacos. The mango bbq sauce sounded like a good idea and a bit of an American twist on the classic Mexican fare. Its sweet, spicy, salty and mmm, finger lickin good. The recipe here makes about two cups and you only need 1/2 cup per 20oz can of jackfruit so store the rest in an air tight container for up to two weeks in the fridge. You could use it on burgers, fries, sandwiches, tofu nuggets or anything that calls for bbq sauce. Okay, lets make some Tacos!
This was the first time I ever made bbq sauce from scratch. Duh, cause like, who has time for that? BUT- I don’t think I could ever eat store bought again after the experience. Totally worth the extra bit of effort for homemade. Trust me. Make the sauce. If you are a strict vegan, be sure to get vegan worcestershire sauce, because the regular stuff is often made with anchovies.
And the cashew sour cream is so good. The addition of the cumin and mustard really helps it hit a home run in the tastebud deparment. You wont even miss the dairy, promise. You could add a dollap to the taco, but if you want to get the look shown in the pictures, just add the sour cream to a plastic zip lock, snip a tiny piece off the corner and use it as a squeeze bottle. It’s that simple. Fancy effect without being so fancy. I can dig it. Layer the organic corn tortilla with the bbq jackfruit, refreshing cabbage slaw, creamy sour cream, avocado, fresh cilantro and C.H.O.M.P. You could even add some pico de gallo if you had it lying around but definetly not necessary.
The jackfruit looks like bbq pulled pork right? You probably could fool some meat eaters with this one. Infact, if you try to fool someone let me know how it goes, I am really curious if it could pass for actual meat. I haven’t had meat in 5 years so I am not really a good judge.
This recipe is satisfying, sweet, spicy, savory, crunchy, chewy.
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.
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.
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.
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!