Makes: 6 tacos
Ingredients:
1 ½ Cups BBQ Sauce
16 Jackfruit pieces (about 2 cans), chopped
2 tablespoons oil
1 Avocado, sliced and salted
6 tortillas, warmed
1/2 cup cilantro, chopped
1 lime, cut into wedges
Coleslaw:
1 1/2 Cups Cabbage, grated
1 1/2 Cups Carrot, grated
1/3 Cup Green onion, thinly sliced
¼ Cup Cilantro, chopped
Coleslaw Dressing:
1/2 Cup Veganaise (vegan mayo)
2 teaspoons maple syrup
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon celery salt
Salt and pepper to taste
Topping Options:
lettuce
Vio Life shredded cheese
Jalapeños, sliced
pickled onion
Directions:
Mix all coleslaw dressing ingredients together in a bowl.
Combine the shredded coleslaw vegetables and mix with the dressing, set aside in the fridge.
Heat a pan to medium heat. Once it is hot, add just enough oil to coat the pan and add the chopped jackfruit.
Cook until warm, about 5 minutes. Stir in the BBQ sauce until well mixed. Cover the pan and cook on the lowest heat until the jack fruit is tender.
To assemble:
Place some cooked jackfruit onto a warm tortilla, add coleslaw, sliced avocado, and any other toppings of your choice. Garnish with chopped cilantro and a lime wedge. Enjoy!