• 1 package of BBQ jackfruit
  • 1 package of cauliflower taco shells (spray w coconut spray, toast 2 minutes)
  • Cabbage slaw ( 1 cup white Napa and 1 cup purple cabbage, thinly sliced). 
  • 3-4 Dried figs (thinly sliced)
  • 1/3 cup of sliced almonds 
  • 2 tbs sliced watermelon radish
  • 2 tbs Algae Oil or Olive Oil 
  • 1 pinch Himalayan salt
  • 1 tsp of freshly cracked pepper
  • BBQ Corn (Organic) on the cob with Coconut spray  & Seasoning
  • *optional add lime wedge to taco

Nutrition Facts and Benefits: 1 taco 

  • Calories: 140 calories
  • 6 g fat
  • 23 g carbs
  • 5 g fiber


  1. Start off by cooking  the corn, spray with coconut oil and season with salt and pepper. Place on grill for about 20-25 min, or until cooked.
  2. Next, cook the BBQ Jackfruit in a cast iron skillet for 5-7 min. Once cooked keep on a low heat and cover, this will keep the jackfruit warm until you assemble the tacos. 
  3. Now to make the coleslaw,  mix the cabbage in a large bowl and  add the thinly sliced dried figs, sliced almonds, thinly sliced watermelon radish, olive oil, salt and pepper, and toss to combine. 
  4. Lastly to prepare the taco shells, lightly spray each one with coconut oil  and place on the grill for a couple minutes until playable. You can also place into the taster and toast as usual.
  5. To assemble the tacos, place the cabbage slaw on each of the taco shells, and top with the jackfruit. If desired, add a squeeze of lime.
  6. ENJOY!


Nicole FaniComment