Vegan Potato & Jackfruit Confit Tacos With Homemade Tortillas

I’m so happy to be collaborating with a company that I love on this recipe - Nature’s Charm! I’ll be using their jackfruit confit for these tacos.

The combination of Nature’s Charm jackfruit confit and potatoes with fresh homemade tortillas and cashew cream is incredibly delicious.


Making homemade tortillas can seem daunting but it’s honestly so easy. The longest part is just flattening out the dough into tortilla shapes, but even that only takes a few minutes. These homemade ones are healthier for you, tastes better, and can be made zero waste if you buy the ingredients in bulk with your jars :)

In case you’re wondering what Jackfruit confit is, it’s young green jackfruit that’s comes in a can flavoured with olive oil, rice bran oil, rosemary, thyme, bay leaves, garlic and sea salt. I didn’t have to add any seasonings to this dish because of how flavourful the product was on it’s own! It’s inspired by traditional French cuisine.


For the tortillas:

  • 1 cup of all purpose flour

  • 2 tablespoons of the oil from a can of the jackfruit confit

  • 1/8 teaspoon of salt

  • 1/4 cup of water

For the cashew cream:

  • 1/2 cup of soaked cashews

  • 1 tablespoon of lemon juice

  • 1/8 teaspoon of salt

  • 1 teaspoon of the oil from the jackfruit confit can

  • 1/4 cup of water

For the filling:


  1. Make the tortillas first. To do this, mix the four, oil, sat, and water into a bowl. Roll it into one big ball, then divide that into 6 pieces.

  2. Roll each of these little balls until it’s a thin tortilla shape.

  3. Heat a pan on high heat and then cook the tortillas for a couple minutes on each side.

  4. Repeat until they are all cooked, then set aside.

  5. Chop the onion then sauté it in a bit of the oil from the can of jackfruit confit.

  6. Next add the chopped potatoes and a bit more oil if necessary.

  7. Cook this for around 15-20 minutes, until the potatoes are soft.

  8. Transfer them to a bowl. Break the jackfruit confit up into pieces with your hand and then fry that in a pan for around 5-7 minutes.

  9. To make the cashew cream, simply blend the cashews, salt, lemon juice, and water.

  10. Once everything is done cooking, assemble the tacos.

  11. Feel free to add anything else you want, avocado would be amazing on this.

  12. Enjoy!

If you make this recipe, I’d love to see! Please tag me on Instagram @vegan_emily :)