Get the Recipe – Vegan Jackfruit Tacos

The fibrous Jackfruit has a taste and consistency similar to shredded meat. It’s a sustainable crop, with a single tree yielding two to three tonnes of nutritious fruit every year, with minimal maintenance. Perfect for tacos, sandwiches, salads or served over rice.

Vegan Jackfruit Taco Recipe (Courtesy of Ceres)


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.