BY Nicky Skinner
Ready in 15 min prep, 10 min cooking time | Serves 2-3
These tacos are the perfect plant-based mid-week throw together meal. Quick from start to finish but bursting with flavor, you’ll be sure to add this to your weekly meal rotation. When mangos are not in season, simply leave it out or substitute with avocado for an equally creamy result. If the kids can’t do cabbage or onion, just swap it out for grated carrot, beetroot and cherry tomatoes.
Nicky is the face behind Nourished and Vibrant. She is a Registered Nurse and qualified accredited Nutrition, Health and Lifestyle Coach and is passionate about empowering people to feel their best!
2 cans Organic Young Jackfruit
2 cloves garlic, minced
1/2 white onion, finely diced
1 tsp Paprika
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
2 tablespoon Organic Maple Syrup
juice of 1 x lime
2 tbsp Organic Almond Butter
Flesh of 1/2 a mango
1/4 cup water
1/4 tsp Paprika
1/4 tsp chipotle powder
1/8 tsp garam masala
1/8 tsp cumin
1 small avocado
8 small corn tortillas
1/2 cup sliced red cabbage
1/2 red onion, sliced
Drain and cut the Jackfruit into thin slices from core to the outer edge and set aside.
Heat coconut oil in a fry pan and add garlic and onion and saute until soft.
Add the paprika, cumin, chilli powder and salt to the pan and sauté again for a minute.
Add jackfruit, tomatoes, maple syrup and lime juice and gently stir, reduce heat and simmer for a further 5 minutes.
Make your dressing by adding all the ingredients to a high-speed blender and combining until smooth.
To assemble your tacos, spoon the Jackfruit taco mix onto a corn tortilla, and top with cabbage, onion, avocado, lime juice and a drizzle of mango chipotle drizzle.