BBQ Jackfruit Tacos with Spicy Boulder Sol & Criolla Sella Pepper Crema
These colorful jackfruit tacos are full of bold flavor, packed with the perfect punch of heat and so simple to make!
4 flour tortillas
1 package of BBQ flavored jackfruit (we used Upton’s Naturals Brand)
1/4 red cabbage (roughly chopped)
½ cucumber (julienned)
½ carrot (julienned)
1 cup of unsweetened coconut yogurt (we used SO-Delicious brand)
Picaflor Boulder Sol Hot Sauce and Picaflor Boulder Sol Fermented Pepper Flakes
Picaflor Srirawcha Hot Sauce and Srirawcha Fermented Pepper Flakes
Cook up the jackfruit according to package directions, adding a splash of Picaflor’s Srirawcha hot sauce for some bold flavor and a shake of Picaflor’s Srirawcha flakes for extra heat.
Once you’ve finished preparing the jackfruit and have the veggies chopped up, grab the coconut yogurt to make your crema.
Combine ½ the lime (juiced), the coconut yogurt, a dash of Picaflor’s Boulder Sol hot sauce, and a sprinkle of Picaflor’s Boulder Sol Fermented Pepper Flakes. Whisk it all together and add sea salt to taste.
Lastly, heat a nonstick pan to warm and char the tortillas.
Once everything is prepared it’s time to put the magic together. Evenly distribute the veggies and jackfruit in each tortilla and top with the boulder sol coconut crema. Serve with lime wedge, avocado or whatever else fuels your fire.
And for an extra kick of heat, sprinkle on Picaflor Fermented Cayenne Pepper Flakes 😎
Bring on the heat!