Tasty Tuesday: Recipe – Cinco de Mayo Jackfruit Tacos



It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

Cinco de Mayo landing on a Tasty (Taco) Tuesday?! YES PLEASE.

One of the best things about this one is that most of this stuff was already in my cupboards. Fresh cilantro and limes were the only things I needed to grab.  


Make Your Meal Even Healthier Tip:


Jackfruit replaced the meat that you’d be having, and the crema is nuts and veg – so my suggestion is to get good tortillas! I had ones from Lita’s Mexican Food – they’re vegan and organic – check them out!


Click through for recipe!…




Make ~8 seven-inch tacos, ~12 four-inch tacos





– 1 can jackfruit (approx 230g)
– 2 tbsp olive oil
– 1 tsp chili powder
– 1 tsp cumin (ground)
– 1 tsp paprika
– 1/2 tsp dried oregano
– 1/2 tsp coriander (ground)
– pinch of salt
– pinch of cayenne pepper (optional)
– 1 tbsp brown sugar
– 1/2 tbsp of chili spaste (optional, add spice as you like!)
– salt and pepper

– 1/2 cup of chopped onion
– 2 or 3 cloves of garlic, minced

– tortillas – your choice!
– lime wedges for garnish (optional)


– 1/2 cup cashews – soaked overnight or for several hours
– 1 sm avocado, or 1/2 a large one
– 1 clove of garlic
– juice of half of a lime
– 1/4 cup cilantro
– salt and pepper
– water (optional, ~1 tbsp)



– half a small reg cabbage, thinly shredded
– 1/4 cup cilantro
– 1/2 cup red onion, thinly sliced
– juice of one lime
– 1 tbsp olive oil




*Soak the cashews the night before or in the morning

Drain the jackfruit, and rinse, then in a bowl, break apart until it resembled pulled meat. You can also place it in a ziplock bag, which makes it slightly easier.

In a small bowl mix together the chilli powder, cumin, paprika, oregano, coriander, salt, and brown sugar. Then stir in the (optional) chilli paste, and 1 tbsp of olive oil.

Add the the jackfruit until it’s fully coated. Either cover or zip up baggie, and place in fridge for at least 2 hrs.

Meanwhile, in a larger bowl, place the cabbage slaw ingredients and mix together. I use my hands to do this, as it helps soften the cabbage a bit when it’s been massaged. And then put in the fridge, covered.

Drain the cashews and rinse, and then add them and the rest of the crema ingredients to a high powered blender. Blend together until smooth and creamy. You may need to add more water to thin it out. You can also add a bit of oilve oil, or more avocado to make it creamer if needed.
Chill and wait until the jackfruit is ready.

In a pan, heat your tortillas and keep warm (covered with a dishcloth, or on the oven’s lowest setting). 

In a cast iron pan (or frying pan), heat a tbsp of olive oil over medium heat. Add the onions and cook for 3 minutes, then add the garlic and cook for two more. Then you can add in the spiced jackfruit, and stir.

Add approx 1/2 cup water, and let that evaporate, while you stir the jackfruit, breaking it down as you go for about 10 minutes. Test the seasoning, and see if you need more salt.

To plate, place the tortillas on a plate, then some of the avocado crema, a scoop of the jackfruit, and top with the cabbage and drizzle with more of the crema.

Serve with a lime wedge.


Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!


photos and recipe by: Christine McAvoy



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