🍽️
Quick Coconut-Lime Jackfruit Tacos with Avocado-Cabbage Slaw
Savor these plant-based Coconut-Lime Jackfruit Tacos with Avocado-Cabbage Slaw for a quick, refreshing dinner. Perfect for clean eating enthusiasts!
Discover a vibrant and unique dinner option with our Coconut-Lime Jackfruit Tacos. This delightful dish combines the tropical flavors of coconut and lime with the meaty texture of jackfruit, providing a plant-based alternative that even meat lovers will enjoy. Rich in fiber and vitamin C, jackfruit is a fantastic ingredient for those looking to diversify their plant-based meals.
Served with a creamy avocado-cabbage slaw, these tacos are a nutritional powerhouse packed with healthy fats, antioxidants, and essential vitamins. The combination of fresh, whole food ingredients ensures a meal that's not only quick to prepare but also bursting with flavor and health benefits. Perfect for a busy weeknight, these tacos are sure to become a favorite in your clean eating repertoire.
Recipe Overview
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
410 kcal
per serving
Cuisine
Mexican
Savor these plant-based Coconut-Lime Jackfruit Tacos with Avocado-Cabbage Slaw for a quick, refreshing dinner. Perfect for clean eating enthusiasts!
Ingredients
- • canned young jackfruit: 2 cups, drained and rinsed
- • coconut milk: 1/2 cup
- • lime juice: 2 tablespoons
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • corn tortillas: 8 small
- • red cabbage: 1 cup, shredded
- • avocado: 1, ripe
- • cilantro: 1/4 cup, chopped
- • green onion: 2, chopped
- • jalapeño: 1, seeded and finely diced
- • olive oil: 1 tablespoon
- • black pepper: to taste
Instructions
- 1 Begin by shredding the jackfruit using your hands or a fork to achieve a pulled-pork texture. In a medium bowl, combine the jackfruit with coconut milk, lime juice, garlic powder, smoked paprika, and salt. Mix well to ensure the jackfruit is evenly coated.
- 2 Heat a large skillet over medium heat and add the olive oil. Once hot, add the jackfruit mixture. Cook for about 10 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded together.
- 3 While the jackfruit cooks, prepare the slaw by mashing the avocado in a large bowl. Add the shredded red cabbage, cilantro, green onion, and jalapeño. Season with salt and black pepper to taste, and mix until well combined.
- 4 Warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
- 5 Assemble the tacos by placing a generous scoop of the coconut-lime jackfruit onto each tortilla. Top with the avocado-cabbage slaw, and serve immediately for the best flavor and texture.
Serving Suggestions
- • These vibrant tacos pair perfectly with a light side of black bean salad or corn salsa to complement the tropical flavors. For a refreshing beverage, consider serving with a chilled coconut water or a homemade lime spritzer to enhance the citrus notes in the dish. Garnish with additional cilantro and a squeeze of fresh lime for an extra burst of freshness.
Storage Tips
Store any leftover jackfruit mixture and slaw separately in airtight containers in the refrigerator for up to 3 days. To maintain the freshness of the slaw, it's best to consume it within two days. Reheat the jackfruit gently on the stove or in the microwave before assembling the tacos again. Avoid storing assembled tacos as the tortillas can become soggy.
Ratings & Reviews
0.0
Based on 0 ratings
