- 1 medium mango diced
- ½ red bell pepper diced
- ½ jalapeño pepper minced
- 1 teaspoon lime juice
- a few springs of cilantro chopped
- pinch of salt
Cilantro Cashew Cream
- ½ cup cashews soaked for 30 minutes
- ½ cup warm water
- juice of 1 lime
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- 2 tablespoon fresh cilantro
- 6 corn or flour tortillas
- fresh cilantro
- jalapeño sliced thin
To make the BBQ Jackfruit: In a shallow dish, combine jackfruit with ½ cup BBQ sauce. Let marinade in the refrigerator for at least 1 hour. When ready, heat the oil over medium heat in a cast-iron skillet. Add onions, reduce heat, and sauté until caramelized, about 10 - 12 minutes. Add jackfruit and heat through. Set aside.
To make the Mango Salsa: Combine the ingredients in a small bowl. Transfer to the refrigerate for at least 30 minutes to let flavors absorb.
To make the Cilantro Cashew Cream: Drain and rinse the cashews. Place them in a high-speed blender or food processor with the remaining ingredients and process until completely smooth. Transfer to an airtight container and refrigerate until ready to use.
To assemble the tacos: Place a small amount of BBQ jackfruit on each taco. Top with mango salsa, cashew cream, cilantro, and jalapeños. Serve immediately.
Serving and Storing - Serve these tacos immediately to prevent the buns from getting soggy. Serve as part of your summer potlucks or for your next party. Store the components of this recipe separately. The jackfruit can be stored in an airtight container in the refrigerator for up to 5 days. Gently reheat on the stove or in the microwave. The mango salsa should be used up within a day as the avocado and mango will start to brown.
Make in Advance – You can prepare the jackfruit pulled pork and avocado mango salsa several hours in advance. When ready to serve, gently reheat the pulled pork and assemble the tacos.
Variations - If you can’t find or don’t like jackfruit, you can use tofu, tempeh, or soy curls.
Calories: 228kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 453mg | Potassium: 381mg | Fiber: 3g | Sugar: 18g | Vitamin A: 700IU | Vitamin C: 27.9mg | Calcium: 46mg | Iron: 1.4mg