Jackfruit tacos for two
- Catherine Mello
- Jun 2, 2016
- 2 min read
Jackfruit wasn't really a recipe. I was going to go for a Veganricha recipe when I decided to whittle down my stash of premade sauces a tad. I drained and rinsed two cans (20 oz each) of young jackfruit in brine, cut them up into smaller wedges, and simmered them until tender ina mix of 1/2 jar of Herdez chipotle simmer sauce, half a packet taco seasoning, extra water (1 cup?) and a splash of apple cider vinegar. This made four servings of the size shown in the picture.
Calorie breakdown:
Jackfruit - 60
Cooking sauce - 35 Olives (about 1/4 of a can) - 56 1 oz fat free cheddar - 45 2 tablespoons Fat free sour cream - 22 218 calories, 9.7 g fat, 16.6 g carb (2.3 g fiber), 11.7 g protein
6 x Oat fiber wraps - 40? OR 3 x small flour tortillas - 300
The cheese didn't contribute much to taste. It and the sour cream could easily be replaced by a bit of refried beams, a "crema" of sorts (thickened nondairy milk with some lime, garlic, and more chipotle maybe?). Or heck, if you're using the oat fiber wraps, might as well splurge on some avocado. Recipe I use for my wraps. I've gotten comfortable cooking two wraps at a time. I scale the recipe 4x (1/2 cup oat fiber etc.) and get six 6" or so tortillas out of each. The uncooked dough will dry out quickly if left uncovered, so I keep a pot lid over the bowl. The calories for these wraps are an approximation: opinions vary as to the count for key ingredients (oat fiber, konjac glucomannan, psyllium husks) given that their "carbs" are essentially pure fiber.