Lynbrook | New Hyde Park | NY

taco

RECIPE OF THE WEEK: Jackfruit Tacos

Prep Time: 10 minutes                   Cook Time: 10 minutes                  Yield: 8 tacos

The best vegan tacos? In just 20 minutes jackfruit turns into a plant-based version of “pulled pork” carnitas. These jackfruit tacos will amaze you!

INGREDIENTS

For the jackfruit

  • 2 15-ounce cans green jackfruit in water or brine
  • 1/2 cup minced yellow onion
  • 3 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 to 1 1/2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo)
  • 2 tablespoons cocoa powder
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon kosher salt
  • 1/2 cup water

For the tacos

  • 8 corn tortillas
  • Chopped romaine
  • Fresh cilantro
  • fresh salsa
  • Refried beans, to serve on the side*

*To keep the meal filling enough (since jackfruit doesn’t have much protein), try to serve with black beans on the side!

INSTRUCTIONS

  1. Rinse and drain the jackfruit in a colander, pressing down to extract as much water as possible. Run your hands through the pieces, pulling and separating them into shreds with your fingers.
  2. Mince the onion. Mince the garlic.
  3. Heat the olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 to 4 minutes until tender and fragrant, but before the garlic browns. Add the jackfruit and remaining ingredients (add 1 tablespoon of adobo sauce for a mild recipe, up to 1 1/2 or 2 tablespoons for a spicier recipe). Cook for about 5 minutes on medium low heat until saucy.
  4. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  5. To serve, place the jackfruit, romaine, salsa fresca, and torn cilantro leaves in a warmed tortilla. Serve immediately with refried beans.

NUTRITION

Serving Size: 1 Taco                         Calories Per Serving: 145

Total Fat 5.4g, Total Carbohydrate 24.5g, Sugars 8.8g, Protein 2.8g

Find the original recipe from A Couple Cooks here!

RECIPE OF THE WEEK: Shrimp Tacos

PREP TIME: 10 mins

COOK TIME: 8 mins

TOTAL TIME: 18 mins

SERVINGS: 10 tacos

CALORIES: 179 kcal per taco

INGREDIENTS  

Simple Shrimp Tacos:

  • 1 pound large shrimp peeled and deveined
  • 3 tablespoons taco seasoning
  • Olive Oil spray
  • 10 tortillas flour or corn tortillas
  • 1 cup shredded cabbage
  • 1/4 cup chopped cilantro
  • 1 avocado sliced thin
  • 1/2 red onion sliced thin
  • Juice of 1 lime

Shrimp Taco Sauce:

  • 1/4 cup Greek Yogurt
  • ½ teaspoon adobo sauce from chipotle peppers
  • 1 lime zest and juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Optional Shrimp Taco Toppings:

  • Sliced jalapeños
  • Crumbled cotija cheese
  • Mango salsa

INSTRUCTIONS 

  • To a blender or food processor, combine the Shrimp Taco Sauce ingredients and pulse until smooth. Set aside to marinate while you work on the shrimp tacos.
  • In a large bowl, toss the shrimp with the taco seasoning until evenly coated.
  • Heat a large pan over medium-high heat. Spray with olive oil and add in the shrimp.
  • Cook the shrimp for 3-4 minutes, flipping once, until they are opaque and cooked through. Squeeze over the lime juice, toss well and then remove from heat.
  • Fill each flour tortilla with cabbage, cilantro, a slice of avocado, a few shrimp. Top with Shrimp Taco Sauce and any additional toppings you desire.

NUTRITION

Serving: 1 Taco

Calories: 179kcal Carbohydrates: 18.1g Protein: 17.7g Fat: 4.7g

Original recipe from Lose Weight By Eating can be found here!

Recipe of the Week: Turkey Taco Salad

Prep/Total Time: 30 min.
Yield: 4 servings

Ingredients:

  • 12 ounces ground turkey
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 cups salsa
  • 1/2 cup canned kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 cups torn romaine
  • 2 tablespoons fresh cilantro leaves
  • Optional toppings: chopped tomatoes and shredded cheddar cheese

Directions:

  1. In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
  2. Stir in salsa, beans, chili powder and cumin; heat through.
  3. Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.