Chipotle Jackfruit Tacos with Spicy Adobo Sauce
A vegan blogger I have been following lately came out with this yummy and spicy jackfruit taco recipe. Go check her out @hotforfood. She has an awesome YouTube channel as well as a blog. I have modified it for the low protein option. To be honest, it did not take much modification, which is always awesome.
I cook my jackfruit in the instant pot because it really absorbs the flavor well. If you are not cooking in the instant pot you can prepare easily over the stove. I would suggest preparing it the day before or several hours before serving to ensure all the flavor is absorbed.
The serving sauce is fabulous. I did add a tablespoon of sour cream to the sauce to give it more of a savory base but that is not necessary. It is a great contrast with the salty pulled pork.
For kidney disease, reduce the added salt depending on tolerance.
The cilantro and added lime juice made the recipe. When cooking, always use fresh lime juice. Trust me, it make a huge difference.
Chipotle Poblano Jackfruit Tacos with Adobo Cream Sauce
Jackfruit: 363 mg phe total
3 poblano peppers
223 grams chopped onion
21 grams olive oil
2 cans young, green jackfruit in brine
3 garlic cloves
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon sage (fresh or dried)
2 tablespoons worcestershire sauce (I used vegan)
1 cup vegetable broth (if cooking in instant pot)
Adobo cream sauce: 104 mg phe total
196 grams canned coconut milk (about 1/2 can)
1 tablespoon sour cream
Juice of one lime
Chipotle peppers in adobo sauce
Slaw:
1/2 bunch cilantro
2 cups red cabbage slaw
Juice of one lime
Roast the poblanos in the oven on broil for 6 to 8 minutes on each side. Other option is to roast poblanos over a gas range. I figured it was easier just to pop under the broiler with the timer on. After they are charred, place in sealed container to allow them to sweat. Put aside until the jackfruit it prepped.
Drain the jackfruit and pull apart with your fingers. Try to get as much water out as possible. I pull out as many seeds as I can find in the jackfruit. No need to add extra phe.
Crush the garlic and chop the onions. Remove the peppers from the container and peel the skin off. Open up and remove all the seeds. Slice into strips.
Pour oil in the bottom of the instant pot or fry pan. Heat to medium or select saute on instant pot. Add onions. Saute until soft. Then, add garlic and heat until fragrant. Add jackfruit, poblano peppers and mix. Let heat through.
In the instant pot, add one cup of vegetable broth. Seal and set to manual for five minutes. I let it natural release so I could get the rest of the toppings prepped. You can certainly manually release pressure if in a hurry to eat. To soften more over the stove add some fluid and cover.
Blend the lime juice, adobo peppers, coconut milk and sour cream. I only used one single adobo pepper. Add more or less depending on how spicy. I love a little heat but the brand I buy is hot. Beware! Next time, I will hold the sour cream. It is not worth the calories. I think a little sweet flavor actually works for the sauce.
For the protein option, I cooked a pound of ground chicken with chili, cumin and salt. Then, I added half jackfruit and half chicken to my husband's favorite tortillas. You can't even tell which is low pro! Hint: his are the flour tortillas and mine are the chia seed tortillas by Siete!
