AuthorMike EgrieCategory, DifficultyIntermediate
Jackfruit “Pulled Pork” Jicama Tostadas
Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
 1 large jicama, peeled and cut into 12 (1/8-inch thick) round slices
 1 tbsp coconut oil
 2 cups pulled canned jackfruit in brine
 ½ tsp chipotle powder
 2 tbsp fresh lime juice plus lime wedges for garnish
 1 large avocado, peeled and pitted
 ½ cup thinly sliced radishes
 ½ cup thinly sliced red onion
  cup drained Mandarin oranges in 100% juice
 1 jalapeno pepper, thinly sliced
 Sliced green onions and/or pico de gallo (optional)
1

Soak jicama in water for 30 minutes.

2

In a large skillet, heat oil over medium heat. Add jackfruit and chipotle powder; cook and stir 2 minutes. Stir in 1 tbsp lime juice.

3

In small bowl, with fork, mash avocado, remaining 1 tbsp lime juice and 1⁄4 teaspoon salt until slightly chunky.

4

Remove jicama from water; pat dry. Top with avocado mixture, jackfruit mixture, radishes, onion, oranges and jalapeno; serve with lime wedges and additional toppings if desired.

Serve it Your Way: Use butter lettuce, whole wheat tortillas, or brown or cauliflower rice as the base.

Pump Up the Protein: Serve with black bean and salsa relish, and fold in ¼ cup of favorite pulled pork recipe into each tostada.

Ingredients

 1 large jicama, peeled and cut into 12 (1/8-inch thick) round slices
 1 tbsp coconut oil
 2 cups pulled canned jackfruit in brine
 ½ tsp chipotle powder
 2 tbsp fresh lime juice plus lime wedges for garnish
 1 large avocado, peeled and pitted
 ½ cup thinly sliced radishes
 ½ cup thinly sliced red onion
  cup drained Mandarin oranges in 100% juice
 1 jalapeno pepper, thinly sliced
 Sliced green onions and/or pico de gallo (optional)

Directions

1

Soak jicama in water for 30 minutes.

2

In a large skillet, heat oil over medium heat. Add jackfruit and chipotle powder; cook and stir 2 minutes. Stir in 1 tbsp lime juice.

3

In small bowl, with fork, mash avocado, remaining 1 tbsp lime juice and 1⁄4 teaspoon salt until slightly chunky.

4

Remove jicama from water; pat dry. Top with avocado mixture, jackfruit mixture, radishes, onion, oranges and jalapeno; serve with lime wedges and additional toppings if desired.

Jackfruit “Pulled Pork” Jicama Tostadas
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