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Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving


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Ingredients (14)
  • 1 teaspoon vegetable oil
  • 3 tablespoons taco seasoning
  • 1/2 cup Vegenaise
  • 1 chipotle pepper in adobo sauce
  • 6 (5 to 6-inches) corn tortillas, warmed
  • 1 cup thinly sliced red cabbage
  • 1 can (14 oz.) young green jackfruit, drained
  • 2 teaspoons tamari or soy sauce
  • 2 cups vegetable stock
  • 1 can (20 oz.) DOLE® Pineapple Tidbits, drained, juice reserved
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado, peeled, pitted and diced
  • 1 tablespoon lime juice
  1. Combine oil, taco seasoning, and jackfruit in medium saucepan over low-medium heat. Stir to coat jackfruit.
  2. Add tamari and stock to pot and cover. Bring to a boil and then reduce heat to simmer for 20 minutes.
  3. Uncover pot and continue to simmer for 20 minutes until jackfruit is tender and liquid is reduced. Shred jackfruit with a fork.
  4. Combine pineapple, green onion, cilantro, avocado and lime juice in a small bowl. Stir, season to taste with salt. Set aside.
  5. Combine vegenaise, chipotle pepper, and 1 tablespoon reserved pineapple juice in blender. Cover; blend until smooth.
  6. Place jackfruit on each warm tortilla, top each with cabbage and salsa. Drizzle each taco with chipotle sauce.