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 ❤️❤️❤️❤️❤️
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Ingredients
  • 1tbsp. avocado oil or extra virgin olive oil
  • 2cups purple potatoes, diced with skin on
  • 1medium onion, diced
  • 2cloves garlic, minced
  • 115-oz. can fire-roasted diced tomatoes, undrained
  • 114-oz. can water-packed jackfruit, drained and rinsed
  • 2tbsp. taco seasoning
  • 1tbsp. smoked paprika
  • 1/2tsp. teaspoon minced chipotle in adobo sauce
  • 1/4cup fresh cilantro, chopped
  • 2 tbsp. fresh lemon juice
  • 1 large avocado, diced
  • 1cup tortilla chips, crushedI like Jackson’s Honest or Way Better brands best
  • 8cups leafy greensRomaine, 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 servingCalories: 290Total 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