NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup canned young jackfruit

1 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

1 cup shredded cabbage

1 tbsp apple cider vinegar

1 tbsp fresh cilantro

0.5 whole lime

PREPARATION

• 1

  In a small bowl, whisk together the apple cider vinegar, half of the lime juice, and a pinch of the sea salt. Toss with the shredded cabbage and cilantro, then set aside to marinate.

• 2

  In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, remaining sea salt, and black pepper to create the smoky spice blend.

• 3

  Pat the chicken breast dry and season with half of the spice blend. Sauté in a pan with the olive oil over medium heat until cooked through, then remove and shred with two forks.

• 4

  Add the drained and chopped jackfruit to the same pan along with the shredded chicken and the remaining spice blend. Sauté for 3-4 minutes until the jackfruit is tender and slightly browned.

• 5

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable and warm.

• 6

  Divide the smoky chicken and jackfruit mixture evenly between the tortillas and top with the prepared zesty cabbage slaw and a final squeeze of lime.