Chipotle, Jackfruit, and Arugula Tacos

Jackfruit's meat-like texture and the ability to take on whatever seasonings you add to it make it the perfect plant-based swap for your friends and family.

Chipotle, Jackfruit, and Arugula Tacos
Photo: Kelsey Hansen
Cook Time:
5 mins
Hands On Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
8 tacos

Ingredients

  • 2 tablespoon olive oil

  • 1 14 ounce can young jackfruit in water or brine, drained and coarsely chopped

  • ½ cup chopped onion

  • 2 cloves garlic, minced

  • 3 ounce baby arugula

  • 2 canned chipotle peppers in adobo sauce, drained and finely chopped (tip, p. xx)

  • ½ teaspoon ground cumin

  • 8 6 inch corn tortillas, warmed

  • Shredded cheddar cheese (optional)

  • Pico de gallo

Directions

  1. In a 10-inch skillet heat oil over medium-high. Add the jackfruit and onion; cook 4 minutes or until onion is tender, stirring occasionally. Add garlic; cook 30 seconds. Remove skillet from heat. Add arugula, chipotle peppers, and cumin. Toss with tongs just until spinach is wilted and ingredients are combined.

  2. Fill the tortillas with the vegetable mixture; top with cheese (if using) and pico de gallo.

Nutrition Facts (per serving)

205 Calories
8g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 205
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 97mg 4%
Total Carbohydrate 32g 12%
Total Sugars 14g
Protein 3g
Vitamin C 12.2mg 61%
Calcium 87mg 7%
Iron 1.3mg 7%
Potassium 233mg 5%
Folate, total 12.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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