Barbecue Jackfruit Tacos

BY Ceres Organics


Ready in 45 MINUTES | Serves 4-6



¾ cup Organic Cashews, RAW Whole (soaked for at least 4 hours)

2 chipotle peppers (from a can of chipotles in adobo)

½ cup coriander (tightly packed)

juice of 1 lemon

2 cloves garlic

salt and pepper, to taste


2 cans Organic Young Jackfruit (drained)

2 teaspoons Organic Olive Oil, Extra Virgin Cold-Pressed

¾ cup barbecue sauce

1 teaspoon Organic Cayenne Pepper

1 teaspoon Organic Garlic Powder

½ teaspoon chilli flakes

liquid smoke to season (optional)

salt and pepper, to taste


3 cups shredded purple cabbage

2 avocados, smashed

¾ cup chopped coriander (tightly packed)

2-3 teaspoons Organic Olive Oil, Extra Virgin Cold-Pressed

juice of 1 lime

salt and pepper, to taste


6 tortillas

extra lime, as garnish


Place all cashew chipotle cream ingredients in a blender and process until super smooth. Pop in the fridge until you’re ready to serve up those tacos!

To prepare the jackfruit, first trim off any hard cores then, using a fork, tear into pieces until the jackfruit looks shredded.

Heat a large non stick pan over medium heat, then add the oil. Season the jackfruit, tossing to coat, then add to your pan to cook for 2-3 minutes.

Add the remaining ingredients, reduce heat to medium and cook for about 20 minutes. Stir semi frequently to stop the jackfruit from burning – you’ll also get a more even colour.

In a mixing bowl, toss together all the avocado slaw ingredients and season to taste.

Toast your tortillas over an open gas burner or in a pan for about 1 minute per side. Fill your tacos with about a ½ cup each of the avocado slaw and jackfruit and then drizzle over with the cashew chipotle cream. Serve with lime wedges.