There’s almost nothing more exciting for me than creating new recipes! I’ve seen jackfruit on cooking shows and on the internet and have always been curious about it. I have to admit, I am not sure if I can get a whole jackfruit in Nashville. Luckily, Trader Joe’s sells it so, on a whim, I bought one!
I’m so glad I impulse buy! This stuff fooled my husband into thinking it was chicken and it was absolutely perfect in tacos. I will say it doesn’t exactly taste like chicken. It has a slightly sour taste, but in a taco, with lime juice, it works well. It’s a perfect way to turn tacos vegan! I also made pico de gallo, quick pickled purple onions and topped it all off with sour cream (use dairy free for vegans), cilantro, jalapeño, and avocado!
Meatless Monday doesn’t have to be all salads and fruit bowls. A vegetarian diet does not have to be boring and feeling hungry. I’m not vegetarian, but many of my meals end up being meatless simply because I enjoy eating that way. Cutting out meat occasionally from your diet has many benefits such as increased energy, improved digestion, and a detox boost. Not only is your body not having to break down meat, but it also forces you to get more veggies in your diet which is always a good thing!
For pico de gallo
Two handfuls of cherry tomatoes
1/2 small purple onion
Bunch of cilantro
1-1/2 lime juiced
2 garlic cloves
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
1 can of Jackfruit or about 3 cups fresh
1 lime juiced
Chili powder (to taste)
Salt (to taste)
Garlic powder (to taste)
Cayenne pepper (to taste)
Chili Lime Seasoning (optional- from Trader Joe’s)
Avocado or olive oil
Notice I say “to taste” a lot. This is because everyone’s taste buds are different. To become an excellent cook you should start to taste your food as you go because that’s the only way to get it right!
Pico de gallo
Combine onion, cilantro, and garlic in food processor and pulse/mix on high until minced.
Add tomatoes and pulse until desired consistency.
Add avocado, lime juice, and spices and pulse a few times- taste until it’s flavored how you like.
Heat oil on medium and add jackfruit.
As it cooks, break it up with a spoon.
Add lime juice and spices.
Again, taste as you go and add what you need.
I cooked mine for about 10-15 minutes.
Serve in corn tortillas with dairy or nondairy sour cream, jalapeños, cilantro, pico de gallo, a few slices of avocado, another squeeze of lime juice and pickled purple onion.
Tip: To pickle purple onions slice purple onions and place them in a jar with garlic, salt, pepper, garlic powder and dill if you like it (I love dill). Place the slices in a jar and fill half way with white vinegar and half with boiling water. Refrigerate overnight.
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Originally, I’m from a little Kentucky town about two hours away, so Nashville was always the “big city” to go to for nights on the town and special occasions. I moved here a little over five years ago, and, let me tell ya’ll, Nashville is exploding with growth. The South has always been known for good food with tons of soul and butter.
Nashville is well known for its hot chicken and Goo Goo Clusters, but we have so much more to offer, especially as of late. It seems like every week there’s a new hot spot to try out. Everything from vegan cafes to French-inspired restaurants have been popping up all over town. That being said, there are a few places so near and dear to my heart that I hope they never go out of style as we grow and evolve.
I’m here to bring you a colorful mix of posts reviewing new trendy spots as well as those small local spots that have been around for years. I think of myself as a healthy food and lifestyle blogger. My goal is to illustrate how you can have a healthy, balanced lifestyle and LOVE food at the same time. Food should bring tremendous joy to your mind, body, and soul! Follow me @izzycooksinsta or subscribe to izzycooks.com for even more food inspiration, recipes, and my foodie adventures!