The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Jackfruit "Carnitas"
Per Serving:
1/2 lime
180 g young jackfruit (cooked with tomatoes, cabbage, peppers, onions, chilies, lime juice, paprika, oregano, salt, nutritional yeast, Chile de Arbol, cumin, chili powder, garlic, nutritional yeast, salt and pepper)
3 corn tortillas
1/2 small avocado
50 g pickled onions (pickled with lime juice, sugar, salt, serranos)
50 g slaw (red and green cabbage, carrots, avocado oil, cilantro, lime juice, salt, sugar)
Equipment Needed: Pan for tortillas
To make the tortillas more flexible, warm them on a dry pan, no oil. You can also warm them in the microwave, but they will hold together better by warming them in a dry pan.
Add the onions, slaw and warmed jackfruit to the tortillas once they are warm. You may have a little excess of the onions. The onions will hold in your fridge for up to a month if you don't use them up completely for these tacos.
While the tortillas are warming, warm up the jackfruit and slice the avocados. Toss the cabbage and carrots with the dressing that is in the bottom of the container. I don't like to toss the slaw beforehand because it will get soft and you want the cabbage to have little crunch.
Finish by adding the avocado and squeezing a little lime over each taco. From start to finish this dinner takes roughly 5-10 minutes. Enjoy!
