“Scrumptious Vegan Tex-Mex Dinner: Spicy Chipotle Jackfruit Tacos with Cilantro Lime Rice & Avocado Salsa”

Allergens

N/A

Ingredients

• 1 can young jackfruit in water, drained and rinsed
• 2 tacos, corn tortillas
• 1 cup jasmine rice
• 1 lime, juiced
• 1/4 cup cilantro, freshly chopped
• 1 avocado
• 1 cup tomatoes, diced
• 1 can black beans, drained and rinsed
• 2 tbsp chipotle peppers in adobo sauce
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups water
• Olive oil

Instructions

1. In a large pan, heat 2 tbsp of olive oil over medium heat. Add the jackfruit, chipotle peppers, cumin, smoked paprika, salt, and pepper. Cook for 7 minutes, stirring occasionally.
2. While the jackfruit is cooking, rinse the jasmine rice under cold water and drain. In a separate pot, bring 2 cups of water to a boil. Add the rice, lower the heat, cover, and simmer for 18 20 minutes until tender.
3. Once the rice is cooked, fluff with a fork and stir in lime juice and half of the chopped cilantro. Set aside.
4. In a food processor or blender, combine the diced tomatoes and avocado to make the Avocado Salsa. Pulse until smooth but still slightly chunky. Season with salt and pepper to taste.
5. Assemble the tacos by placing a generous scoop of jackfruit mixture onto each tortilla. Top with black beans, rice, and a dollop of Avocado Salsa. Garnish with remaining cilantro and serve immediately.

Chef’s Insight

Use fresh ingredients for the best flavor and texture.

Notes

This recipe is perfect for a Vegan or vegetarian diet.