Jackfruit has a meat-like texture, so even meat-lovers might enjoy these vegetarian tacos. Serve them for a meat-free meal with sides like refried beans and Mexican rice.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
Yield:
8 tacos
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Ingredients

Ingredient Checklist

Directions

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

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

*Tip

To remove fruit from a fresh jackfruit, coat a large knife blade with oil and line a cutting board with plastic wrap or parchment paper. Using gloved hands, cut jackfruit crosswise into 2-inch slices; cut slices in half. Run a paring knife along core to separate it from the fruit pods. Pull out pods and remove the white fibers and tips. Cut pods in half lengthwise; remove the seeds and their rubbery skins. Coarsely chop 2 cups of the jackfruit pieces. Reserve remaining jackfruit for another use.Nutrition analysis for fresh jackfruit: 229 calories, 4 g protein, 37 g carbohydrate, 8 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 18 g total sugar, 52% Vitamin A, 33% Vitamin C, 150 mg sodium, 7% calcium, 11% iron

Nutrition Facts

174 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 0mg; sodium 298mg; potassium 40mg; carbohydrates 23g; fiber 6g; sugar 2g; protein 2g; trans fatty acid 0g; vitamin a 2533IU; vitamin c 18mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 71mcg; vitamin b12 0mcg; calcium 71mg; iron 2mg.
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