Sriracha Lime Jackfruit Tacos


  • 2 cans (400 g) young jackfruit, drained and rinsed
  • 1 tbsp neutral tasting oil (Safflower)
  • ½ brown onion (115 g), finely diced
  • 1 clove garlic, finely chopped
  • ½ tsp sea salt
  • 1 tsp chili powder
  • ¼ tsp cayenne powder
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 1 tbsp vegan Worcestershire sauce (Wizard’s brand)
  • 3 tbsp brown sugar
  • 177.5 ml natural cola (1/2 can)
  • 2 tbsp lime juice



  • 8-10 organic corn tortillas
  • 1 avocado, diced
  • ¼ cup coriander, roughly chopped
  • 1 lime, cut into eighths (optional)


  1. Break apart jackfruit with hands, until it resembles a pulled pork texture. Set aside.
  2. Pre-heat a pan over medium heat and oil. Add onion and garlic. Cook about 3 minutes. Add jackfruit, sea salt, chili powder, cayenne, oregano, cumin, Worcestershire, brown sugar, cola, and lime juice. Stir well to incorporate.
  3. Cook for 10 minutes covered over medium-low heat, stirring occasionally and an additional 7-10 minutes uncovered, or until liquid is absorbed.
  4. Meanwhile combine lime juice and zest, Sriracha Vegenaise, Original Vegenaise, and sea salt until uniform. Set aside.
  5. Heat tortillas on a warm skillet with no oil, until pliable.  Fill with jackfruit mixture, and top with avocado, coriander, sriracha lime crema and garnish with lime wedge if desired.

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