NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup canned young green jackfruit

0.5 tbsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 medium corn tortillas

0.25 cup red onion

2 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and dice into small, uniform pieces.

• 2

  Drain the canned jackfruit, rinse thoroughly, and use two forks to shred the pieces into a pulled texture.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the diced chicken to the skillet and season with sea salt, black pepper, and garlic powder.

• 5

  Sauté the chicken for 5-6 minutes until golden brown and cooked through.

• 6

  Add the shredded jackfruit and minced chipotle peppers to the skillet, stirring to combine all flavors.

• 7

  Cook for an additional 4 minutes until the jackfruit is tender and has absorbed the smoky sauce.

• 8

  Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.

• 9

  Assemble the tacos by filling each tortilla with the chicken and jackfruit mixture.

• 10

  Top with diced red onion, fresh cilantro, and a generous squeeze of lime juice before serving.