Pulled Jackfruit Tacos with Curtido & Avocado Crema

Pulled Jackfruit Tacos

with Curtido & Avocado Crema


Crunchy and flavorful, a curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice. The version you’ll make in this dish comes together quickly, and can be served on the side, or piled high on these delicious tacos.

Dinner Leafy Greens Hearty Vegetables Mexican Soy-Free Nut-Free Gluten-Free Spring Recipes Party Foods Seasonal Menu Comfort Foods
35 min


  1. ½ cup red lentils
  2. 1 onion
  3. 4 oz shredded green cabbage
  4. 2 tsp turbinado sugar
  5. 1 tsp Mexican oregano
  6. 2 tbsp apple cider vinegar
  7. ½ oz fresh cilantro
  8. 1 avocado
  9. 2 tbsp Follow Your Heart Soy Free Vegenaise
  10. 1 can organic jackfruit
  11. 2 tbsp tomato paste
  12. 1 chipotle pepper in adobo
  13. 6 corn tortillas
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: N/A.


  • Small saucepan
  • Blender
  • Large nonstick skillet


Cook the lentils

Set the oven to 350°F to warm the tortillas. Combine the red lentils and 1 cup water in a small saucepan over and bring to a boil. Cover, reduce heat to low, and cook lentils until they are very tender and mashable, about 18 to 22 minutes.

Make the curtido

Peel and thinly slice the onion. Add half of the sliced onion to a large bowl along with the green cabbage, Mexican oregano, 1 tsp turbinado sugar, 1 tbsp apple cider vinegar, and a pinch of salt and pepper. Mix curtido with your hands for a minute to break down the cabbage slightly.

Prepare the crema

Halve the avocado. In a blender, combine half the avocado, Vegenaise, 1 tsp apple cider vinegar, half the cilantro (stems and leaves), ¼ cup water, and a pinch of salt. Blend the avocado crema until smooth, scraping the sides of the blender as necessary.

Crisp the jackfruit

Drain, rinse, and pat the jackfruit dry. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the jackfruit and remaining sliced onion to the skillet, pulling it apart with your hands, and sprinkle with salt and pepper. Cook, tossing occasionally, until crispy and golden brown in spots, about 5 to 7 minutes.

Finish the jackfruit

Add the tomato paste, remaining turbinado sugar, remaining apple cider vinegar, as much of the chipotle pepper in adobo as you’d like, and ¼ cup water to the skillet. Stir to coat evenly and cook until the jackfruit is crispy, about 3 to 5 minutes. Wrap the corn tortillas in foil and warm them in the oven for about 5 minutes.


Taste and season the lentils with salt. Slice the remaining avocado. Lay the warmed tortillas onto plates and top with the pulled jackfruit, curtido, and avocado crema. Top with cilantro and sliced avocado. Serve with the lentils.