NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup young green jackfruit

2 medium corn tortillas

0.5 tbsp avocado oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

1 tbsp lime juice

1 tbsp fresh cilantro

1 tbsp Greek yogurt

PREPARATION

• 1

  Prepare the slaw by whisking together the Greek yogurt, lime juice, and chopped cilantro in a small bowl, then toss with the shredded cabbage and set aside.

• 2

  Drain and rinse the jackfruit, then use a fork to shred the pieces into a texture that resembles pulled meat.

• 3

  Heat the avocado oil in a large skillet over medium heat and add the shredded chicken and jackfruit.

• 4

  Stir in the chipotle peppers, smoked paprika, garlic powder, sea salt, and black pepper, cooking for 5-7 minutes until the flavors are well incorporated and the mixture is hot.

• 5

  Toast the corn tortillas in a dry pan over medium-high heat for 30 seconds per side until warm and slightly charred.

• 6

  Assemble the tacos by filling the tortillas with the smoky chicken and jackfruit mixture, topping each with the zesty cabbage slaw.