NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Young green jackfruit

2 medium Corn tortillas

1 cup Shredded cabbage

0.13 whole Avocado

1 tbsp Lime juice

0 tsp Olive oil

1 tbsp Adobo sauce

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Rinse and drain the canned jackfruit, then use a fork to shred the pieces into a pulled texture.

• 2

  In a small bowl, whisk together the plain Greek yogurt, lime juice, sea salt, and black pepper to create a creamy dressing.

• 3

  Toss the shredded cabbage with the yogurt dressing and set aside to let the flavors meld into a zesty slaw.

• 4

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

• 5

  Season the mixture with smoked paprika, garlic powder, and adobo sauce, sautéing until the edges are slightly crispy and fragrant.

• 6

  Warm the corn tortillas in a dry pan or over an open flame until pliable and lightly toasted.

• 7

  Assemble the tacos by layering the smoky chicken and jackfruit mixture, topped with the zesty slaw and sliced avocado.