Did Somebody Say Tacos?!

So Mexican food is without a doubt a favorite of mine, I mean come on who doesn't like Mexican food? While having a mainly plant based diet, finding a perfect taco combination out there isn't always easy.  All of my favorite taco spots growing up were all about the meats, it wasn't till these past few years I started exploring meat free choices.  With so much to choose from in the world of fruits and vegetables, there can be so many fun options to keep the flavors from anything but boring. One of my favorite bases to use is Jackfruit, which I just love!  It has a shredded like texture and takes on the flavor of whatever spices or sauces you add to it.

I created two different taco mixtures, cause Im a boss and like options! We have Jackfruit Tacos with a refreshing Cucumber Salsa and Potato Tacos with an Avocado Cream Slaw. 


  • Can of Jackfruit (1 lb)
  • Choice of Tortillas
  • 2 Cups of Sliced Mushrooms
  • 1 Cup Sweet Potatoes
  • 16 oz chopped Fingerling Potatoes
  • 1-2 Jalapeños
  • 1/2 Cup Red Bell Pepper
  • 1 Lemon
  • 2-3 Limes
  • 4-5 Garlic Cloves
  • 1/2 -1 Tbl Spoon Chili Paste
  • 1 Cup Sliced Cucumber
  • 1/2 Cup Red Onion
  • 1/2 Cup White Onion
  • 1/2 Cup Cilantro
  • 1 Avocado
  • 1 1/2 Cups Broccoli Slaw Mix
  • 1/2 Tbl Spoon Oil
  • 1 Tbl Spoon Garlic Powder
  • 1 Tbl Spoon Dried Oregano
  • 1/4 Tbl Spoon Smoke Paprika
  • Salt & Pepper

Jackfruit is amazing and full of fiber!  Drain and rinse your can of Jackfruit, use a fork or knife to give it a shredded texture, then mix in a bowl with your sliced mushrooms, 2-3 chopped garlic cloves, chili paste and juice from 1 whole lemon. Add some salt and pepper to taste, mix well and set aside in the fridge to let the flavors marinate.


Pre-Heat Oven to 425 Degrees

While the Jackfruit mixture sits, let's get your potatoes going! Take your chopped potatoes (sweet & fingerling), white onion, oregano, paprika, oil and mix it well in a bowl, making sure all potatoes are covered. Add some salt and pepper to you're liking, place on a baking sheet and cook for 30-40 minutes or until browned, occasionally mixing.


For the potato tacos I love the flavor combination of this creamy avocado slaw and the sweetness of the potatoes. I use a high power blender to make the avocado cream sauce but a food processor will work just as well.

Take a whole avocado, 2-3 garlic cloves, 2 juiced limes, cilantro and 1/2 - 1 whole de-seeded jalapeño (depending on your spice level) and blend it up till it's as creamy as you can get it. Then in a bowl mix the cream sauce with the broccoli slaw and set it aside.


While the potatoes are cooking we can now make our toppings. For the Jackfruit tacos I used a marinated cucumber mix to add a refreshing citrus flavor to the spicy filling. Take your red onion, 1 1/2 limes juiced, cucumber, 1/2 cup red bell pepper, garlic powder and a pinch of salt & pepper, as well as lime zest (about half a lime). Mix it all up and set aside.


These are also great to prep for weekly meals, it is easy to make in large batches and lasts well. I hope you enjoy and would love to see your results! Share and comment below <3


Grab your jackfruit filling and give it one last stir to make sure everything is evenly coated. Heat up a large skillet to a meduim-high heat, take your jackfruit mixture and simmer for 10 minutes or until your mushrooms are tender, stirring occasionally.

Once your jackfruit and potatoes are done, all we have to do is assemble! Depending on what size tortillas you use you should have up to 8 tacos of each kind. Top it with your favorite Pico De Gallo for an extra kick.