Sashi Made A Recipe: Chipotle Jackfruit Tacos

 

I am obsessed with these tacos. I've literally had them 3 times this week and have leftovers for tomorrow. The spice blend and the process of baking the mixture in a hot oven gives these the texture of crispy pulled pork but without the extra fat and calories!

Chipotle Jackfruit Tacos 

• 20 oz can jackfruit, drained
• 1 Tbsp minced chipotle with adobo sauce (depending on the size of the peppers in the can, this could be 1 or 2 peppers)
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tsp lime juice
• 1 tsp olive oil
• 1/2 tsp kosher salt
• Ground black pepper, to taste

1. Preheat the oven to 400°F and line a baking sheet with parchment. Set aside.
2. In a medium bowl, shred the jackfruit with your fingers or 2 forks. I prefer using my fingers so I can easily feel hard pieces of core which I often discard.
3. Add the rest of the ingredients and mix well to combine and coat the jackfruit.
4. Spread the mixture in an even thin layer on the parchment covered baking sheet.
5. Bake for 15-20 minutes until crispy and starting to brown.

Makes 2 servings of 3-4 tacos

On WW Blue 💙: 1 pt per serving

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas 

Sashi Made A Recipe: Zucchini/Squash Taco Boats

I was planning on doing these with zucchini but the ones I had were super tiny. Thankfully,  yellow squash is just as good. I made these with ground chicken breast but you could easily use ground turkey or beef. And feel free to use more cheese if you're not watching calories like I am. 😁 You can easily halve this recipe...which is what I actually did. I served this with Mexican Street Corn Style Salad.

Zucchini/Yellow Squash Taco Boats

• Cooking spray 
• 4 medium zucchinis or yellow squash 
• Pinch of salt
• 1 lb ground chicken breast  (or turkey or beef)
• 14 oz can Rotel
• 2 Tbsp taco seasoning  (If I don't make my own, I use FlavorGod)*
• 2 oz or 1/2 c shredded cheese (cheddar, Monterey Jack, or pepperjack) or more!

1. Preheat oven to 400°F. 
2. Cover a large baking sheet with foil and spritz it lightly with the cooking spray.  Set aside.
3. Slice each zucchini or squash in half the long way. If a half doesn't lay flat, slice a very thin piece off the bottom so it does.
4. Using a spoon, scoop out the meat of the squash, leaving at least 1/4" shell inside the skin. Reserve the parts you scoop out. Place the on the sheet pan and repeat for all the halves. 
5. Sprinkle the halves with salt then bake for about 18-23 minutes or until the zucchini or squash are tender.
6. Meanwhile, preheat a large nonstick skillet over medium heat. Add the chopped squash or zucchini, ground chicken, Rotel, and taco seasoning.  Break up the meat with a spoon and stir until everything is well blended. Stir frequently until the chicken is white and not pink. If there is a lot of liquid from the squash, turn the heat up to medium-high and stir until the liquid evaporates. 
7. When the halves are done in the oven, fill them with the taco meat, carefully piling it on, if needed.
8. Sprinkle each half with the cheese and put back in the oven for 5 minutes or until the cheese is melted. 

Makes 8 boats

On WW Blue 💙: 1pt per boat

* I am not an affiliate of FlavorGod, just a huge, huge fan!