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With a mix of jackfruit carnitas and mushroom carne asada, these vegan tacos pack a big punch of flavour! They are bright, fresh, and fun to eat.
Preheat the oven to 400°F.
Cut out the core of the cabbage by cutting a triangle shape out of the bottom. Take the remaining cabbage and cut crosswise in thin strips. Move cut cabbage to a mixing bowl. Add 1 tsp of salt, 1 tsp of sugar, 1 tbsp of apple cider vinegar and combine. Let sit for 20 minutes, then drain out any liquid and set aside.
Cut avocado in half and remove the pit. Scoop out each side and cut into slices and set aside.
In a pan, warm up the Vegano Jackfruit Carnitas on medium heat for about 5 minutes. Once warm, move to a bowl and set aside.
In the same pan, warm up the Vegano Mushroom Carne Asada on medium heat for about 5 minutes. Once warm, move to a separate bowl and set aside.
Place tortillas on a baking sheet or directly on the oven rack. Toast for 1 minute on each side.
When assembling your tacos, you get to decide how! We recommend spreading Vegano Chipotle Vegan Mayo on a tortilla, adding cabbage, mushrooms or jackfruit (or both), and topping with avocado and a salsa of your choosing.