4 Serves
40 Mins
Drain and rinse the canned young green jackfruit, then shred the pieces using a fork or your hands to mimic the texture of pulled meat.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
794 mg / 4,700 mgSodium
848 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
30 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat and sauté the diced onion and garlic until softened and fragrant.
Add the shredded jackfruit to the pan along with the taco seasoning, salt, and black pepper, stirring well to coat the jackfruit evenly.
Cook the mixture for another 8 minutes, allowing the jackfruit to brown slightly and absorb the spices, then serve immediately in warm taco shells.
8
g12
g8
g
