Recipes and Cooking Jackfruit and Spinach Tacos 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 25 mins Servings: 4 Yield: 8 tacos Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 2 cup coarsely chopped jackfruit* or one 14-oz. can young jackfruit in water or brine, drained and coarsely chopped ½ cup chopped onion 2 cloves garlic, minced 1 5 ounce container baby spinach 1 canned chipotle chile pepper in adobo sauce, drained, and finely chopped ½ teaspoon ground cumin 8 6 inch corn tortillas, warmed Shredded cheddar cheese (optional) Purchased Pico de gallo Directions 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. 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 Rate it Print Nutrition Facts (per serving) 174 Calories 8g Fat 23g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 174 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 298mg 13% Total Carbohydrate 23g 8% Total Sugars 2g Protein 2g Vitamin C 18mg 90% Calcium 71mg 5% Iron 1.7mg 9% Potassium 40mg 1% Folate, total 70.5mcg *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.