Jackfruit Tacos with Garlic White Sauce
A simple jackfruit taco filling with a flavorful garlicy white sauce!
Servings 8 tacos
Ingredients
Jackfruit Filling
- 1 20 oz. can green jackfruit packed in water or brine
- 1/2 cup diced red onion
- 1 garlic clove minced
- 1 14.5 oz can diced tomatoes low salt
- 1 T chili powder
- 1 tsp cumin
Garlic White Sauce
- 1/4 cup raw cashews, soaked in hot water for at least 10 minutes
- 2 garlic cloves
- 2 T nutritional yeast
- 1 tsp cumin
- 1/2 cup almond milk
- 1/8 tsp salt
For Serving
- 8 6 inch tortilla shells
- toppings of choice (sliced peppers, diced tomatoes, hot sauce, shredded cabbage)
Instructions
Jackfruit Filling
- Drain and rinse jackfruit. Cut tips off of jackfruit pieces and shred using a fork or your hands (shred and use tips).
- In a large saucepan over medium-high heat, saute diced onion and minced garlic in 2 T water for 2 minutes.
- Add shredded jackfruit and all remaining filling ingredients. Reduce heat to low, place lid on pan and let simmer for 10 minutes.
Garlic White Sauce
- Drain water from cashews. Add all sauce ingredients to a food processor fitted with an S-blade and process for 30 seconds, or until smooth.
For Serving
- Load filling onto corn or whole wheat tortillas and add toppings of choice. Drizzle with garlic white sauce.
Notes
I used medium salsa but feel free to adjust based on your preferred spiciness. You can also make this into a taco bowl by serving jackfruit filling and sauce over a cooked whole grain and/or leafy greens. Leftover white sauce will keep for 1 week in the refrigerator.