Tag Archives: #tacos

Let’s Tacobout it.

Awhile back I shared with you how I clean a jackfruit, and as you probably noticed….there is a TON of meat when you do so! I froze the majority of the jackfruit meat for later use, which is something I encourage those of you who eat jackfruit to do so you don’t waste it.

This week’s meal plan will include jackfruit tacos. I figured that since Cinco de Mayo was approaching and I need to amp up my taco raining for my Friday night Cinco de Mayo downtown Barrio date with the gals, I’d kill two birds with one stone and make some amazing tacos using the frozen jackfruit meat. Here’s a look at my meal plan for the week!

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Want to try the jackfruit tacos? Take a look at how easy they are to make!

                                           Katie’s Crockpot Jackfruit Tacos
Ingredients:
-Jackfruit Meat (I use about 3 lbs of it)
-1 Tablespoon Pepper
-5 oz Worcestershire Sauce
-6 oz Liquid Smoke
-1/2 onion, chopped
-1/2 cup olive oil
-1/2 cup celery
-18 oz katchup
-1 cup water
-1/4 cup lemon juice
-1/4 cup apple cider vinegar
-1 Tablespoon dry mustard
-1/4 cup brown sugar
-Dash of Cayenne Pepper

Place all ingredients in a crockpot and cook on high for about 6 hours. Once done cooking, use a fork or the paddle attachment on your KitchenAid mixer to shred the jackfruit meat.

 

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Jackfruit Taco Prep!

You can use corn or flour tortillas for the taco shells and top with whatever you like. I take a coleslaw mix and use that as a topping…it’s really tasty! You can also make your own by mixing 1/4 cup shredded carrots with 1/2 cup shredded green cabbage and 1/2 cup shredded purple cabbage. Mix with 1/4 cup olive oil mayo. I prefer to omit the mayo if you wonder where it is in mine!

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Look at these little beauties!


Ready for a successful week in the gym and in the kitchen! I hope you are as well!

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Tacos are Life.

Guys, my love for tacos….it is a deep, deep love. They are right up there with pizza when it comes to my favorite foods.

One thing I pride myself on is finding a way to balance the things I love with living a healthy life. This is so so so important! No lifestyle should have you completely eliminating everything you love; that is just setting you up for failure.

Tacos are one of those foods that YOU have the power to make healthy. I brown ground beef all the time and use a taco seasoning (my favorite is the Southwestern mix from the 21 Day Fix plan) and serve on healthy taco salads, as tacos, or, in this case, as taco cups!

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Super easy….super quick…super delicious.

Here are a few ways you can make your tacos a little healthier:

1. Use corn tortillas. These are actually gluten free and a tasty alternative.

2. Swap out sour cream and use Greek yogurt instead.

3. Utilize ingredients such as black beans and corn.

4. Opt for cheese that is grassfed…stay away from the bagged shredded cheese! Do you know that bagged cheese includes powdered wood pulp (on the bag it says CELLULOSE), which prevents it from clumping? Gross! If you can’t find grassfed, buy a block of cheese and grate it yourself. Wood pulp doesn’t fit into any meal plan….sorry to break the news.

5. Use lettuce as a taco shell or top with as much lettuce as you can!

This week’s meal plan featured my incredibly easy and delicious taco cup recipe, and I had to share for my fellow taco lovers! This is a recipe that is great for kids and adults, can be easily transported, and can also serve as a great, healthy appetizer for events.

                                                           Katie’s Taco Cups

What you need:

-Corn tortillas
-Ground turkey or beef
-Taco Seasoning or Fix Southwest Seasoning
-Greek yogurt
-Guacamole
-Cheese

What you need to do:

Coat a muffin tin (or two depending on how many you are making) with coconut oil or nonstick cooking spray.

Brown the meat and mix in the taco seasoning, just as if you were making regular tacos.

Cut the tortillas into squares. (I take the excess and make homemade cinnamon chips with them to pair with fruit salsa….I can share that recipe later!) Place one square in each muffin cup, spooning some of the meat mixture into each cup. I use between 1-2 tablespoons in each. Top with a sprinkle of cheese. If you prefer, you can top with chess AFTER baking; it’s up to you!

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Ready for some cheese!

Bake at 375 for about 20 minutes…but keep an eye on them. Every oven is different!

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Watch your shells…no one likes a burnt taco!

Top your taco cups with whatever you want….I use a small dollop of greek yogurt and another of guacamole!

If you are following the fix meal plan, I usually count three cups as one serving, but it all depends how much meat you are using.

Store in fridge and heat before serving! Enjoy!

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Hope you love them!

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