Tag Archives: #traderjoesproducts

Pineapple Jackfruit Tacos With Pineapple Lime Slaw

This is the second recipe in my jackfruit series. You can read the first recipe, BBQ Peach Jackfruit with Chipotle Avocado Slaw, here. I’ve been having so much fun working with this new “meat-like” texture! And, who doesn’t love tacos?! I’m a sucker for spicy sweet dishes. Bonus: I bought all of these ingredients for this dish at Trader Joe’s! Love that grocery store!

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Pineapple Jackfruit Tacos with Pineapple Lime Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
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Spicy and sweet pineapple jackfruit tacos is an easy healthy vegan meal, and topped with a pineapple lime slaw adds a creamy sweet twist. All ingredients can be found at Trader Joe's.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially attached in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

Pineapple Jackfruit Tacos

  • 2 cans jackfruit
  • 1- 20 oz can of pineapple
  • 1/2 – 1 tablespoon taco seasoning depending on your spice preference (I used Trader Joe’s)
  • 1/2 red onion
  • 1 clove garlic
  • 2 tablespoons lime juice (juice from 1 lime)
  • 2 tablespoons agave syrup
  • 2 tablespoons olive oil

Pineapple Lime Slaw

  • 1/4 cup pineapple juice (from the can of pineapple)
  • 2 tablespoons lime juice (juice from 1 lime)
  • 1/4 cup vegan mayo
  • 1 tablespoon agave
  • 9 oz bag cole slaw (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)
  • Salt and pepper to taste

For Serving

  • Corn tortillas


Directions

  1. Prepare the jackfruit. See tips above for draining, rinsing, and coring.
  2. Slice the red onion, and mince the garlic.
  3. Coat the jackfruit in taco seasoning in a bowl.
  4. Drain the pineapple juice into a separate measuring cup, keeping the juice for the slaw.
  5. Heat olive oil on medium high.
  6. Add red onion, garlic, and sautée 1 minute.
  7. Add the jackfruit to the pan and sauté for 3 minutes.
  8. Add lime juice, pineapple, and agave syrup.
  9. Turn heat to low and cover, and simmer for 30 minutes.
  10. Prepare the slaw.
  11. Coat the slaw mix with vegan mayo and mix in the remaining ingredients. Add salt and pepper to taste.
  12. Serve the jackfruit tacos on a corn tortilla with the slaw on top.

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Broccoli Carrot Slaw With Cranberry Dressing (Vegan & Gluten-Free)

Ever wonder what to do with the extra cranberries in your fridge from Thanksgiving? Here’s your answer! I’m a Trader Joe’s fan, because I feel like they make it easy for me to throw together something that is quick and healthy to eat. I was inspired by the recipe on the back of the bag, but I modified it to make it my own and tried to use some of the fresh cranberries from my fridge! I’m always searching for ways that I can veggies a full meal. This slaw is so filling that I can eat it a huge bowl of it for lunch, and it’s healthy and delicious. Plus, it’s a hit with my daughter that loves the color pink, and it adds a nice punch of color to the table.

Vegan Broccoli Carrot Slaw

  • 1 bag Organic Broccoli Slaw from Trader Joe’s
  • 2 small apples
  • ½ cup nuts optional – (I did Candied Walnuts from Trader Joe’s)

Cranberry Dressing

  • ¾ cup vegan mayo (I used Trader Joe’s)
  • 1 ½ teaspoon apple cider vinegar (I used Bragg Organic)
  • 1 ½ tablespoon Xylitol (I use the XyloBurst brand. You can sweeten to your preference with the sweetener of your choice. Stevia is another good option, or just regular sugar works.)
  • ½ cup fresh cranberries
  • Salt and pepper to taste

Let’s talk about Xylitol. I try to avoid sugar when I can. Although, sometimes I make a quick gluten free box cake, brownies, or cookies when I’m stressed for time. However, when I cook from scratch, I skip the sugar if possible. Why did I use Xylitol?

  1. It is a natural sweetener derived from the birch trees (check the label to make sure that it’s not from corn).
  2. It has 40% fewer calories and 75% fewer carbs than sugar
  3. It is just as sweet as sugar
  4. It’s what they put in natural chewing gum, because it can help keep a neutral pH level in the mouth and it prevents bacteria from sticking to the teeth.
  5. It’s better for your teeth and health, and tastes great!

Directions

  1. Prepare your vegan cranberry dressing. Put cranberries, vegan mayo, apple cider vinegar and xylitol in your Vitamix or blender / food processor.
  2. Puree until blended and smooth. If you do not have fresh cranberries, don’t worry, just skip them and include ½ cup dried cranberries in with your slaw. Pour ingredients in a medium mixing bowl.
  3. Cut your apples into small chunks
  4. Combine broccoli slaw and cranberry dressing and combine until evenly distributed.
  5. Mix in apples and nuts (if desired). If you are using dried cranberries, mix them in now. Stir until evenly coated in dressing.
  6. Salt and pepper to taste
  7. Serve and eat!

What do you like to do with your thanksgiving leftovers?

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