YOUR SOLIN GENERATED RECIPE
Smoky Jackfruit and Chicken Tacos with Zesty Slaw
Shredded chicken and jackfruit sautéed in smoky chipotle spices, served in warm tortillas with a crisp, zesty lime slaw for a bright and satisfying crunch.
INGREDIENTS
5 oz chicken breast
0.5 cup young green jackfruit
2 small corn tortillas
0.5 cup shredded cabbage
1 tbsp lime juice
1 tsp extra virgin olive oil
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.13 whole avocado
1 tbsp fresh cilantro
PREPARATION
Rinse the canned jackfruit thoroughly and use two forks to shred the pieces into a pulled-meat texture, discarding any hard core bits.
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the shredded chicken breast and prepared jackfruit to the skillet, stirring to combine.
Season the mixture with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, sautéing for 5-7 minutes until the edges are slightly crisp.
While the protein cooks, whisk together the lime juice and chopped cilantro in a small bowl, then toss with the shredded cabbage to create the slaw.
Warm the corn tortillas in a separate dry pan over medium-high heat for 30 seconds per side until soft and pliable.
Divide the smoky chicken and jackfruit mixture between the two tortillas.
Top each taco with the zesty slaw and a thin slice of fresh avocado before serving.