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Roasted poblano jackfruit tacos with adobo cream sauce



  • 1 (20 ounce/280 gram) can of young green jackfruit in water (Chaokoh brand)
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sage
  • 1 tablespoon vegan Worcestershire

Adobo cream sacue

  • 1 (7 1/2-ounce /212 gram) can (about 1/2 cup) chipotle peppers in adobo sauce
  • 1 cup cashews (soaked for 20 minutes in hot water)
  • 1/2 cup fresh water
  • 1 lime, juiced

Extra ingredients

  • 6 flour tortillas
  • 3 large poblano peppers
  • 2 cups finely shredded red cabbage
  • 1 handful cilantro leaves
  • 1/2 lime, juiced
  • Extra lime, as garnish



  1. To roast the poblanos you can either roast for about six to eight minutes per side on a baking sheet under the broiler in the oven. Ensure you place the baking sheet on the middle rack rather then too close to the element. Or you can char them over an open flame if you have a gas range stovetop. It's also about six to eight minutes and turn them occassionally with a pair of metal tongs to get the peppers evenly charbroiled. Either way do not leave these unattended or forget about them so you don't start a fire! Once they're done when they've softened a bit and have turned a deep browny green colour and have dark charred spots all over. 
  2. Immediately place the peppers in a plastic bag and tie it. This will allow them to sweat and steam helping to remove the skins easily. Leave them in there while you prepare the sauce and jackfruit.

Adobo cream sauce

  1. To make the adobo sauce drain and rinse the cashews from the soaking water and place the nuts along with the rest of the sauce ingredients in a high powered blender.
  2. Blend on high until very smooth. Refrigerate until ready to serve.


  1. Drain and rinse the jackfruit from the can in a fine mesh sieve. Pat dry with paper towels. Trim the woody tough core from the pieces of the jackfruit if necessary and then break it up into a bowl with your hands until it looks shredded. 
  2. Remove the poblano peppers from the plastic bag and scrape off the skin with the back of a knife or your hands. It should come off very easily. If it doesn't then they haven't roasted long enough. Split the pepper in half and remove the inside seeds. Slice the peppers lengthwise and set aside. 
  3. Heat a pan over medium heat with vegetable oil. Add onions and sauté for four to five minutes until quite soft and slightly lightly browned. Then add garlic and jackfruit and continue to sauté for four minutes, browning the jackfruit lightly and breaking up more as necessary. Reduce heat to prevent garlic from burning.
  4. Add salt, spices, worcestershire, sliced poblanos and cook for about another three minutes . Turn off the heat and cover with a lid to stay warm while you prepare the rest of the taco ingredients.
  5. Toss shredded cabbage and cilantro with lime juice in a bowl.
  6. Assemble tacos with slaw, the warm poblano and jackfruit filling, and top with as much adobo cream sauce as you like. You'll want to serve the extra sauce at the table for dipping along with extra lime wedges!

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