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.