BBQ Jackfruit Tacos with Avocado Slaw and a Cashew Sour Cream Sauce

RC and I celebrated our 2 year wedding anniversary this past weekend! We went boating with Warren and his parents and went to dinner at Koto Brewing. Their food and drinks are amazing! Although not oil free, I had their smoked coconut tofu sandwich and it was SO good! Plus they gave me a huge helping of salad and plain balsamic vinegar for dressing. I try to be oil free when I can, but I couldn't pass up that delicious sandwich!

One of my favorite restaurants in Twin Falls is called 4 Roots Juice Bar and Cafe. If you haven't been there, it's a must for plant based food. However, I can't always make it to Twin to try their jack fruit tacos and I also wanted to make my recipe oil free.

I found the recipe for BBQ Jackfruit and Avocado Slaw here. The original Cashew Sour Cream Sauce can be found here.

BBQ Jackfruit

2 20-once cans jackfruit in water. I found mine at Trader Joes
1/4 cup BBQ seasoning. You can buy it or make you own (2 tbsp. brown sugar + 1 tsp paprika + tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
1/2 -3/4 cup BBQ sauce (make sure it's vegan) I used 1/2 cup to reduce sugar and added more water for the sauce

Directions:
1. Rinse and drain jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Heat large skillet over medium heat with a little vegetable broth. Once hot, add seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low-medium and cook for about 20 minutes (up to 35 on low for a deeper flavor).
5. Remove lid and stir occasionally and shred with a fork as you go.
6. Once the jackfruit has been properly simmered, turn up heat to medium high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.

Avocado Slaw

2 cups shredded cabbage and carrots
1/2 ripe avocado
1 tbsp maple syrup
Juice of one lemon or lime
Salt and pepper to taste
Water to thin

Directions:
Make slaw by adding all ingredients except vegetables (avocado through salt and pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.

Cashew Sour Cream Sauce

1 cup raw cashews
1/2 c. almond milk
1 tbsp lemon juice
3/4 tsp apple cider vinegar
generous pinch of salt

Directions:
Soak cashews overnight or boil. In a high speed blender, add all ingredients and blend until nice and creamy, stopping to scrape down the sides every now and then. Add more almond milk if necessary. Sour cream is best refrigerated for an hour, but it can be served right away as well.

Enjoy!