Jackfruit Tacos with Strawberry Mint Salsa

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    For the Strawberry Mint Salsa:

  • 2 cups California Giant strawberries, quartered
  • handful fresh mint leaves, roughly chopped
  • juice of 1 small lime
  • ⅓ small red onion, thinly sliced and then roughly chopped
  • small drizzle of maple - about 1/2 teaspoon
  • pinch sea salt
  • For the Tacos:
  • 5 tortillas
  • 1 (20oz) can jackfruit, rinsed and dried
  • ⅓ cup BBQ sauce
  • 1 tablespoon olive oil
  • Optional Toppings:
  • cilantro
  • avocado slices
  • hemp seeds


      • Roughly chop the ‘core’ of the jackfruit into bite size pieces. Then use a fork to shred the more stringy looking pieces of the jackfruit. Add to a bowl and mix in the BBQ sauce and let this sit and marinate for at least 20 minutes.
      • Now prepare the salsa by tossing all the ingredients into a bowl and mix well. Set aside.
      • When the jackfruit is ready, warm a saucepan with the olive oil. Toss in the marinated jackfruit and add a splash of water as the jackfruit cooks, stir often. Cook until the jackfruit is warmed through, about 5-10 minutes.
      • Warm your tortillas and then layer in the cooked jackfruit, the salsa and any additional toppings you’d like. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!