Makes: 6 tacos


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


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:


Vio Life shredded cheese

Jalapeños, sliced

pickled onion


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!

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