Since I made Cooksmart banh mi tacos the other night, I’ve been wondering what to do with the 3/4 head of cabbage I shredded for it that was left over. Ray had also picked up a jicama and guacamole on a whim, as well as this prepackaged texmex jackfruit stuff made by the Jackfruit Company (found at Whole Foods):
I searched around for recipes with jicama and cabbage and found a lot of slaws. So I made a cabbage-jicama slaw, while Ray heated up some corn tortillas and the jackfruit. We assembled everything into tacos and it turned out great, so I figured it’d be worth blogging!
Jackfruit and Jicama Slaw Tacos
- 1 jicama, peeled and julienned (if you can’t obtain one, apple works!)
- 1/2 head of cabbage, shredded
- 1 bell pepper (or a few mini bells), sliced thinly
- 1 shallot, diced
- 1/3 cup canola oil
- 1.5 Tbsp rice vinegar
- 1 Tbsp sugar
- 1 Tbsp lime juice
- Corn tortillas (we used 3 per person)
- The Jackfruit Company texmex jackfruit
- Shredded cheddar (optional)
First, prep all of your ingredients as noted above. Then whisk together the shallot, canola oil, rice vinegar, sugar, and lime juice, adding salt to taste. Combine jicama, cabbage, and bell peppers and toss to coat in dressing.
Next, heat up the jackfruit in a skillet. Heat up your tortillas (we wrap in a wet paper towel and put in the microwave for 1 minute.)
Finally, assemble your tacos. Use a spoon to coat the tortilla in guac, then add the slaw, and top with jackfruit. Add cheese if you like (so flavorful, not necessary unless you love cheese.) Enjoy!
Bonus recipe: Pineapple Banana Smoothie Bowl
I didn’t make the pineapple banana smoothie from the aforementioned banh mi taco Cooksmarts recipe because I didn’t have any bananas. We picked some up today. I am not feeling well today, though, so I didn’t want to have to clean the blender. I enjoyed it as a bowl instead. 🙂
- A couple of pineapple slices, chopped (we used fresh, but canned will do!)
- One banana, sliced
- 1 cup plain yogurt
Combine and enjoy, blender cleanup guilt-free!