Jackfruit is a great plant-based swap for shredded chicken or pork but without the cholesterol! Young (or green) jackfruit is perfect for savory dishes as it takes on the flavors you prepare it with - like these Mexican-inspired tacos. Or try it with BBQ sauce or a flavorful marinade. I love combining it with a legume like black beans to increase the protein content.
1 yellow onion, diced (or white)
2 Tbsp vegetable broth
2 garlic cloves, minced
1 tsp cumin powder
2 tsp chili powder
1 (14-20oz) can young jackfruit (also known as green jackfruit), chopped
1 (4oz) can diced green chilis
1 (15oz) can black beans, drained & rinsed
1 tsp sea salt, or to taste
½ cup vegetable broth
1 Tbsp fresh lime juice (or 1 tsp apple cider vinegar)
GARNISH OPTIONS: PINEAPPLE SALSA or regular salsa, cilantro and avocado
12 soft or crunchy corn tortillas (organic or non-gmo whenever possible)
Heat a large skillet over medium heat. Add the onions and saute 3-5 minutes or until translucent stirring frequently.
Add 2 Tbsp vegetable broth and garlic cooking for about 1 minute or until fragrant.
Stir in the cumin and chili powder and cook for about a minute.
Stir in the jackfruit, green chilis and beans until well combined. Add ½ cup of the vegetable broth and simmer for 8-10 minutes.
While the mixture is simmering, prepare the tortillas according to the manufacturer’s directions.
Add 2 heaping tablespoons of the taco mixture to each tortilla and garnish with salsa, cilantro & avocado. Enjoy!