Bulgogi Jackfruit Street Tacos
Dig into these Bulgogi Jackfruit Street Tacos that are easy to make, fun to throw together and so delicious to eat. You'll be coming back for more!
- 12-24 small corn tortillas
- 1 recipe Vegan Bulgogi Jackfruit
- 1 recipe Brussels Sprouts Slaw
- 1/3 cup vegan sour cream
- ½ teaspoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- Fresh lime slices for garnish
Place corn tortillas on a platter and allow them to sit on the counter to come to room temperature (if they've been in the fridge).
If you made your Bulgogi Jackfruit the day before, be sure to warm it up in the microwave or oven.
Get out your Brussels Sprouts Slaw so it can sit on the counter and come to room temperature.
In a small bowl prepare the Vegan Cream Sauce by combining the vegan sour cream, lime zest, lime juice and garlic powder. Stir to combine. You want this cream sauce to be thin enough to drizzle across the tacos, but not so thin that it's runny.
Lay two corn tortillas flat on a plate. Put a couple of spoonfuls of the Bulgogi Jackfruit in the middle and spread it in a line across the middle of the tortilla. Top that with a spoonful (or two) of the slaw. Repeat this for each taco. Drizzle the top with the Vegan Cream Sauce.
Have lime slices (and/or hot sauce) nearby so you can add a little more zest to the plate.
Calories: 375kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 43mg | Potassium: 51mg | Fiber: 1g | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 0.3mg