NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup young green jackfruit

0.25 tbsp olive oil

1 tbsp chipotle peppers in adobo

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 medium corn tortillas

0.13 whole avocado

0.5 cup shredded cabbage

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Rinse the canned jackfruit thoroughly and remove the hard core, then shred the pieces with a fork to mimic a pulled texture.

• 2

  Dice the chicken breast into small pieces and sauté in a large skillet with olive oil over medium heat until cooked through.

• 3

  Add the shredded jackfruit to the skillet along with the chipotle peppers, sea salt, black pepper, and smoked paprika.

• 4

  Simmer the mixture for 5 minutes, adding a tablespoon of water if needed to keep the filling moist and saucy.

• 5

  In a small bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a crisp, bright slaw.

• 6

  Warm the corn tortillas in a dry pan until soft, then divide the smoky chicken and jackfruit filling between them.

• 7

  Garnish each taco with fresh avocado slices and a generous heap of the lime-cilantro slaw before serving.