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

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Spicy Jackfruit Taco Salad

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. 5 Earthfoods per serving ❤️❤️❤️❤️❤️

Course

Dinner, Lunch

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 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!

Course Dinner, Lunch Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 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!

Instructions

1. 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.

   
2. 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.
3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.

   
4. 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.

   

Recipe Notes

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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