Jackfruit Lettuce Cup Tacos with Pickled Cabbage Recipe
Jackfruit contains antioxidants that help protect the body from free-radical damage, which can help reduce chronic diseases like heart disease and can help prevent premature ageing. Jackfruit is a low-glycaemic index fruit that’s high in fibre, so it won’t cause spikes in blood sugar levels and is beneficial for digestive and colon health.
Serves: 4
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Jackfruit Lettuce Cup Tacos with Pickled Cabbage Recipe
Jackfruit is a low-glycaemic index fruit that’s high in fibre, so it won’t cause spikes in blood sugar levels. Win, win!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Marinade
- 1 heaped tsp paprika
- 1 tbsp tamari
- ½ tsp chilli flakes
- ¼ cup water
- 2 tsp tomato paste
- 2 tsp honey
- 1 tbsp olive oil
-
- Tin jackfruit, shredded, or ½ fresh jackfruit, cooked & shredded
-
- Pickled Red Cabbage
- ¼ small red cabbage, thinly sliced with mandoline
- ¼ cup red-wine vinegar
- ¼ cup apple-cider vinegar
- 1 tsp coconut sugar
-
- 1 red onion, finely sliced
- 2 cloves garlic, chopped
- 1 cos lettuce
Method
- In medium bowl mix together all marinade ingredients and add jackfruit. Toss until jackfruit is well coated. Leave covered in fridge for 2 hours or overnight.
- Place all pickled red cabbage ingredients, ¼ cup water and pinch salt and pepper in large bowl and combine. Cover and leave out of fridge for 3–4 hours. Place in fridge until ready to serve.
- Place onion and garlic in frying pan with olive oil over medium heat and cook for 4 mins.
- Add jackfruit and cook for further 3-4 mins.
- Cut bottom off cos lettuce and wash leaves. Pat dry and arrange on serving plate. Fill each lettuce leaf with spoonful of jackfruit then top with pickled cabbage.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
