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Drain and rinse the jackfruit through a colander. Shake out any excess water. Lay the jackfruit on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.
To make the Cilantro Cabbage Slaw, finely chop the cabbage and place it in a mixing bowl. Add minced cilantro, lime juice, salt, and vegan mayonnaise. Taste to adjust seasonings. Refrigerate until ready to use.
In a saucepan combine Frank's Red Hot, vegan butter, and white vinegar. Heat, stirring occasionally until butter has melted. Remove from heat and set aside.
In a skillet, heat avocado oil (or any high-heat oil) over medium heat. Add the jackfruit and sauté for 3-4 minutes, stirring frequently, until the jackfruit has begun to brown on the edges. Remove from heat and stir in the Buffalo Sauce to fully coat the jackfruit.
To assemble the tacos, place 2-3 tablespoons of cabbage slaw at the bottom of each taco. Top with buffalo jackfruit, cubed avocado, fresh lime, and cilantro. Serve immediately.
Serving and Storing- Once assembled, these vegan tacos should be eaten immediately. Serve these tacos as part of your Cinco de Mayo meals or summertime potlucks. Store leftovers separately. The Creamy Cilantro Slaw can be stored in an airtight container in the refrigerator for up to 5 days. Store the Buffalo Jackfruit in the refrigerator for up to 3 days. When ready to eat, gently reheat the jackfruit in the microwave or over the stovetop.
Variations - If you can’t find or don’t like jackfruit, you can use tofu, tempeh, or cauliflower.