Tacos are one of those foods that I could never get sick of. The filling combinations are endless and everything is tucked in your choice of a soft or hard shell. Because the filling can vary, tacos are quite accessible and anyone can enjoy them.
For my collaboration with Kula Kitchen as part of their new product launch, I made vegan soft tacos mounted with BBQ Pulled Jackfruit from Kula Kitchen, creamy purple cabbage slaw and refreshing homemade mango salsa! I’m obsessed with how well the flavours fit together.
Kula Kitchen
If you’ve been following me on Instagram for a while, you’ll know that I’ve been using Kula Kitchen’s Pili Pili hot sauce in my recipes. Kula Kitchen is an afrocentric vegan kitchen based in Vancouver. They have delicious stews, bowls and more amazing vegan food! If you live in the lower mainland, you have to try their meals and pantry essentials. Head on to their website at www.kulakitchen.ca to see all that they have to offer!
Taco fillings:
Allow me to introduce you to the hero of the dish: BBQ Pulled Jackfruit from Kula Kitchen! They just released 3 new products as part of their BBQ Meat Alternatives Line: BBQ Chick’un, BBQ Ribz Bites and BBQ Pulled Jackfruit. I’ve been wanting to make a taco recipe for a while, so this was the perfect opportunity to incorporate one of the mouthwatering products in the recipe. Since jackfruit is quite popular amongst vegan tacos, that’s what I used as the main ingredient.
To balance out the strong flavours of the pulled jackfruit, I decided to add something sweet and fruity: mango salsa! In the salsa there are diced mangoes, tomato, red onion, cilantro and lime juice. I didn’t add salt or pepper to maintain the fresh mango taste.
Lastly, there is a super easy creamy purple cabbage slaw with only 3 ingredients: sliced purple cabbage, vegan mayonnaise and a pinch of black pepper. The creaminess of the slaw is a play on the variety of texture found in the dish.
How to make the tacos:
These tacos are quite easy to make, and can be prepared in no time!
- Prepare the creamy purple cabbage slaw by combining cabbage, vegan mayonnaise and black pepper.
- Make the mango salsa by combining mango, tomato, red onion, cilantro and lime juice.
- Heat up the BBQ Pulled Jackfruit by cooking on a skillet until heated thoroughly.
- Assemble the tacos by filling soft taco shells with the fillings and serve with more lime juice!
If you have picky eaters in the family (like me), you can even have everyone customize their own tacos with fillings of their choice.
I hope you love this recipe as much as I do. As always, feel free to comment on this post if you have any questions regarding this recipe and share this recipe with your friends and family!
If you make this recipe, comment your thoughts down below, give this recipe a rating out of 5 stars and share your results on your Instagram page and tag me (@foodbylingling) and Kula Kitchen (@kulakitchen) for a chance to be featured on our stories! I can’t wait to see your tacos!
Check out my some of my other vegan summer recipes:
- Slushy Virgin Cosmopolitan
- Creamy Potato Salad Sandwich
- Fruits & Nuts Salad with Fresh Mint and Lime Juice
- Strawberry Peach Scones with White Chocolate Drizzle
BBQ Pulled Jackfruit Tacos with Creamy Purple Slaw & Mango Salsa
Ingredients
- 1 package BBQ Pulled Jackfruit from Kula Kitchen , defrosted
Purple Cabbage Slaw
- 1 ½ cup purple cabbage, sliced, about ¼ of a small cabbage
- ½ cup vegan mayonnaise
- Black pepper
Mango Salsa
- 2 small mangos, diced
- 1 small roma tomato, diced
- ¼ small red onion, diced, about 2 tbsp
- 2 tbsp lime juice
- 2 tbsp cilantro, chopped
Other
- 6 small corn tortillas (soft), can substitute for flour tortillas
- lime wedges to serve, optional
- chopped cilantro to serve, optional
Instructions
- Wash and cut all the vegetables.
- To make the creamy purple slaw, combine the sliced cabbage, vegan mayonnaise and a generous pinch of black pepper in a bowl. Cover and refridgerate until ready to use.
- To make the mango salsa, combine all the ingredients under "Mango Salsa" in a large bowl. Cover and refridgerate until ready to use.
- To heat up the BBQ Pulled Jackfruit, heat a medium skillet on medium heat. Add the package of jackfruit and stir-fry for about 3mins, breaking apart the pieces and stirring constantly to avoid the bottom burning. Remove from heat.
- Assemble the tacos! Divide the BBQ Pulled Jackfruit, purple cabbage slaw and mango salsa evenly amonst the 6 soft tortillas. Serve with more fresh cilantro and lime wedges.
Notes
- To defrost the package of BBQ Pulled Jackfruit from Kula Kitchen, allow it to thaw in the refrigerator overnight. Alternatively, you can let it sit in a bowl of warm water for about 1hour. Do not refreeze after thawing.
- To make a DIY taco divider, simply scrunch up small pieces of aluminum foil and place them between each taco.
- For the mango salsa, you can dice the mango and tomato and small or as big as you want. Depending on how ripe your mangoes are, I would not suggest trying to dice them very small as they would turn into mush when mixed with the other ingredients.
- Be sure to wash all of the vegetables well as you are to eat them raw. Refrigerate the slaw and salsa when not in use to maintain freshness.
This post is sponsored by Kula Kitchen. However, all views and opinions are 100% of my own and are not affected by the fact that I receive compensation. If you have specific questions regarding the featured product, please contact Kula Kitchen directly. There are no affiliated links in this blog post.
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