It’s Tasty Tuesday, where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what’s in season and what will keep you energized during and after your workout!
Cinco de Mayo lands on a delicious (taco) Tuesday?! YES, PLEASE.
The best part is that most of it was already in my closets. Fresh cilantro and limes were the only things I had to take with me.
Make your meal even healthier. Tip:
Jackfruit replaces the meat you would otherwise eat, and the crema is made from nuts and vegetables – so I suggest getting some good tortillas! I had some from Lita’s Mexican Food – they’re vegan and organic – check them out!
Click through for the recipe!…
Make about 8 7-inch tacos and about 12 4-inch tacos
INGREDIENTS:
TACOS:
– 1 can of jackfruit (approx. 230g)
– 2 tbsp olive oil
– 1 tsp chili powder
– 1 tsp cumin (ground)
– 1 tsp paprika
– 1/2 tsp dried oregano
– 1/2 tsp coriander (ground)
– Pinch of salt
– Pinch of cayenne pepper (optional)
– 1 tbsp brown sugar
– 1/2 tbsp chili paste (optional, season as desired!)
– Salt and pepper
– 1/2 cup chopped onion
– 2 or 3 cloves of garlic, minced
– Tortillas – your choice!
– Lime wedges for garnish (optional)
AVOCADO CASHEW CREAM:
– 1/2 cup cashews – soaked overnight or for several hours
– 1 small avocado or 1/2 large
– 1 clove of garlic
– Juice of half a lime
– 1/4 cup coriander
– Salt and pepper
– Water (optional, ~1 tbsp)
Cabbage salad:
– half a small cabbage, thinly grated
– 1/4 cup coriander
– 1/2 cup red onion, thinly sliced
– Juice of one lime
– 1 tbsp olive oil
INSTRUCTIONS:
*Soak the cashews the night before or in the morning
Drain and rinse the jackfruit, then break it apart in a bowl until it resembles pulled meat. You can also put it in a ziplock bag, which makes it a little easier.
In a small bowl, combine chili powder, cumin, paprika, oregano, coriander, salt and brown sugar. Then stir in the (optional) chili paste and 1 tablespoon of olive oil.
Add the jackfruit until completely covered. Either cover or ziplock the bag and place in the refrigerator for at least 2 hours.
In the meantime, add the coleslaw ingredients to a larger bowl and mix together. I use my hands for this as it helps to soften the cabbage a bit as I massage it. And then put it covered in the fridge.
Drain and rinse the cashews, then place them in a high-speed blender along with the remaining crema ingredients. Mix everything until smooth and creamy. You may need to add more water to thin it out. If necessary, you can also add a little olive oil or more avocado to make it creamier.
Refrigerate and wait until the jackfruit is ready.
Heat your tortillas in a pan and keep warm (covered with a tea towel or on the lowest setting of the oven).
In a cast iron skillet (or skillet), heat a tablespoon of olive oil over medium heat. Add the onions and cook for three minutes. Then add the garlic and cook for two more minutes. Then you can add the spiced jackfruit and stir.
Add about 1/2 cup of water and allow it to evaporate while stirring and chopping the jackfruit, about 10 minutes. Test the seasonings and see if you need more salt.
To serve, place the tortillas on a plate, then place some avocado crema, a ball of jackfruit, the cabbage on top and drizzle with some crema.
Serve with a lime wedge.
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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