Spicy Jackfruit Taco Salad
No, this isn’t the type of fruit salad you think it is!
Jackfruit is a large bulbous tree fruit that’s rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement.
Jackfruit can be purchased fresh, but it’s a pain in the rear to cut. Save yourself time and aggravation by picking up a can of Native Forest Jackfruit or a package of Upton’s Jackfruit.
By the way, don’t mistake those purple chunks in the photo for beets; they are actually Melissa’s purple potatoes! Like other blue/purple Earthfoods (i.e. beets, blueberries, blackberries, red cabbage), purple potatoes are full of anthocyanin, a powerful antioxidant that combats the effects of aging and oxidative stress in the body.
Note: This recipe was adapted from forksoverknives.com

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
servings
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- 1 tbsp. avocado oil or extra virgin olive oil
- 2 cups purple potatoes, diced with skin on
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 15-oz. can fire-roasted diced tomatoes, undrained
- 1 14-oz. can water-packed jackfruit, drained and rinsed
- 2 tbsp. taco seasoning
- 1 tbsp. smoked paprika
- 1/2 tsp. teaspoon minced chipotle in adobo sauce
- 1/4 cup fresh cilantro, chopped
- 2 tbsp. fresh lemon juice
- 1 large avocado, diced
- 1 cup tortilla chips, crushed I like Jackson's Honest or Way Better brands best
- 8 cups leafy greens Romaine, spinach, arugula, baby kale...you pick!
Ingredients
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- Heat olive or avocado oil in a skillet over medium heat. Sauté the potatoes, onions, and garlic for 10 minutes or until the onions are tender.
- Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
- Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
- Divide greens evenly between four plates and top with one cup of filling, 1/4 of the diced avocado, and 1/4 cup crushed tortilla chips.
Nutrition Facts per serving: Calories: 290; Total Fat: 13 g; Saturated Fat: 2 g; Sodium: 980 mg; Potassium: 1200 mg; Total Carbohydrate: 38 g; Dietary fiber: 13 g; Net Carbohydrates: 25 grams; Sugar: 6 g (0 grams added sugar);Protein: 8 g
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