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Monday, July 24, 2017

Jackfruit Carnitas Tacos by The Edgy Veg

The first time I tried this recipe I just could not believe how freaking delicious these tacos were. I thought my cravings for a really good vegan taco had finally been satisfied. I'm not even kidding you. I've made them three times already. 

The best part is they are really low in calories too. Canned green jackfruit in water is only 30 calories per cup. You probably use less than 1/2 a cup per taco. That's just madness. 

The original recipe is by Candice from The Edgy Veg. She also made a mango salsa which I did not make because I did not have any mangos and a lime crema sauce which is really good too.

The link to The Edgy Veg's video.
https://www.youtube.com/watch?v=GFqlrcBGz8Y

The link to The Edgy Veg's website.
http://www.theedgyveg.com/2015/04/20/jackfruit-carnitas-pulled-pork-tacos/

The best place to get canned jackfruit is at an Asian grocery store. I bought mine for $1.69 a can. I think that's a pretty good deal.

Jackfruit and jackfruit seeds are so incredibly good for you it's more madness. Here's a list of benefits:
Cardiovascular, skin and bone health, helps with stomach ulcers and digestion, improves hair growth, helps maintain your thyroid and many more. 

I changed it just a little only because I didn't have some of the ingredients. 

Here is my version. 
1 can of green jackfruit in water that's been drained and rinsed
1/2 cup of water
1 tbsp of braggs liquid aminos
1 tbsp extra virgin olive oil
2 tsp maple syrup
1 tsp chili powder
1 tsp smoky paprika

Put everything in a shallow dish or bag from the water to the paprika. Swish it around. Add the jackfruit. Close the bag and get all of the air out. Let it sit for at least two hours. 

You also need:
1 small onion diced or sliced
1 tsp no chicken bouillon
Adobo seasoning
some water

Saute the onion in a little water. This saves on calories. Sprinkle a little adobo over the onions. When the onions are translucent, coat them with the bouillon. Add the jackfruit and marinade and let cook on medium heat for ten minutes. Cover and cook 10 more minutes. If they look a little charred, don't worry. They taste good that way. Shred them with a potato masher or however you like. 

Serve them on some corn tortillas and enjoy. 


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