Jackfruit Tacos & Creamy Poblano Sauce

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Creamy Poblano Sauce

1 cup raw cashews (Prep: place in bowl with boiling water. Let sit 15-30 minutes. Drain)
3/4 cup + 2 tablespoons Califia Unsweetened Almondmilk
1/2 teaspoon kosher salt
1 medium/large poblano pepper, cut into chunks
2 teaspoons garlic, minced
1 tablespoon lime juice

Jackfruit Tacos

1 tablespoon Califia Farms Plant Butter
1 (14oz) can jackfruit
1/2 cup sweet yellow onion, diced
1 tablespoon garlic, minced
1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
Toppings: avocado, red onion and fresh cilantro


Creamy Poblano Sauce

Place ingredients in high powered blender.

Blend on High until you reach smooth consistency - about 3-5 minutes.

Taste and add additional salt, lime juice  or garlic - as desired.

If you want the consistency a little thinner - add additional almond milk 2 tablespoon at a time.

Jackfruit Tacos


Drain jackfruit.

Try and dry out the jackfruit as much a possible.  Squeeze out liquid with hands or place in a cheesecloth and squeeze. You want the jackfruit dry so it will crisp up nicely in the pan.

Bring cast iron skillet up to medium high heat.Add Plant Butter and let melt.

Add garlic and saute until it becomes fragrant, about 1-2 minutes.

Add in onion and saute for 3-5 minutes.

Add jackfruit and use a spatula to break apart.  Saute for 3-5 minutes, stirring to combine with the onion mixture.

Add in lemon pepper, garlic powder, paprika, salt and pepper.Stir to combine.

Let cook, moving around fairly constantly, as the jackfruit continues to cook and heat through.

Optional: place under broiler for 3-4 minutes to crisp up the jackfruit further.
Serve on grain-free tortillas or street taco tortillas and top with fresh cilantro, red onion and the Creamy Poblano Sauce.