Preparation Time: 30 min.
Difficulty: Intermediate
Total Calories: 380 kcal
Ingredients:
- 200g of jackfruit (canned, young, in brine)
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 2 small tortillas (corn or flour)
- 50g of fresh cilantro, chopped
- 1 avocado, sliced
- Lime wedges for serving
Kitchen Tools Needed:
- Skillet
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
Instructions:
- Drain and rinse the jackfruit in a colander. Once drained, shred the jackfruit with your hands or a fork into bite-sized pieces.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add the shredded jackfruit to the skillet along with smoked paprika, ground cumin, chili powder, salt, and pepper. Stir well to combine and cook for about 10-15 minutes, stirring occasionally, until jackfruit is heated through and slightly crispy.
- Warm the tortillas in a separate pan for about 30 seconds on each side, or until pliable.
- To serve, spoon the jackfruit mixture into the tortillas, top with sliced avocado and chopped cilantro.
- Serve with lime wedges on the side for extra flavor.
Macros:
- Total Calories: 380kcal
- Carbs: 40g
- Proteins: 10g
- Fats: 20g
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