Spicy Jackfruit & Nopales
Take a walk on your wild side with this exotic recipe featuring jackfruit and nopales (cactus). Your taste buds will thank you.
- 2 plum tomatoes (120 g), diced
- 2 tsp olive oil
- 1-2 Tbsp vegetable or canola oil
- 1 clove garlic, minced
- ½ can (283 g) young jackfruit in brine, drained, rinsed and chopped
- ½ cup (80 g) yellow onion, chopped
- ⅓ cup (67 g) canned or jarred nopales, drained and chopped
- ¼ tsp cinnamon
- ½ tsp paprika
- ¼ tsp red pepper
- ¼ tsp oregano leaves
- Salt and pepper, to taste
- Preheat oven to 425°F.
- Toss tomatoes with olive oil and garlic and roast on a baking tray for 15 minutes.
- Coat bottom of a pan with vegetable oil for light frying and heat.
- Add onions and jackfruit and begin to lightly fry, about 3-5 minutes.
- Add nopales and spices. Stir well and continue to cook until warm, about 4 minutes.
- Add roasted tomatoes and stir to combine. Season with additional salt and pepper, if needed. Serve immediately.
Canned jackfruit resembles pulled pork when slowly cooked, and it’s delicious and filling. It is available in many Asian food markets. For this recipe, only buy jackfruit soaked in brine (and not the sweetened version). Nopales or nopalitos are the tender young paddles from the Nopal cactus. This ingredient is usually available canned or jarred in the international food aisle of the grocery store or in Mexican food markets.
Nutrition Per Serving
Serving size: ½ of recipe
Protein: 2.2 g
Phenylalanine: 74 mg
Leucine: 110 mg
Tyrosine: 76 mg
Nutrition Per Recipe
Protein: 4.4 g
Phenylalanine: 148 mg
Leucine: 219 mg
Tyrosine: 151 mg
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