Spicy Jackfruit and Bell Pepper Fajitas with Lime Crema  image

Spicy Jackfruit and Bell Pepper Fajitas

with Lime Crema

dinner

Winter Recipes Spring Recipes Nut-Free Gluten-Free High-Protein Leafy Greens Fruit Dinner Mexican
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
460
FAT
7g
CARBOHYDRATES
82g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 orange bell pepper
  3. 2 cloves garlic
  4. 3 oz red cabbage
  5. Jackfruit
  6. 2 tsp chili powder
  7. 1 tbsp vegan sour cream
  8. Fresh cilantro
  9. 1 lime
  10. 6 corn tortillas
  11. 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included

TOOLS

  • Baking sheet
  • Rolling pin

INSTRUCTIONS

1
Prep the produce

Preheat your oven to 425 °F. Rinse and dry produce. Peel and slice the onion. Deseed and slice the red pepper. Mince garlic and set aside.

2
Ready the vegetables

Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss the with chili powder, 1 tsp oil, and a pinch each salt and pepper.

3
Roast the jackfruit and vegetables

Spread evenly, and place in the oven. Roast until golden brown and beginning to char, about 15 minutes. Remove baking sheet from oven.

4
Warm the tortillas

While the vegetables roast, wrap your tortillas in tin foil. When the vegetables are done roasting, you can put them in the turned off oven to gently warm until you’re ready to eat.

5
Make the sauce

Rinse and halve the lime. In a small bowl, combine juice from half of the lime, minced garlic, vegan sour cream and a pinch of salt and stir to combine. Rinse and dry the cilantro, then pick the leaves and tender stems.

6
Assemble fajita

Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate evenly divide the tortillas. Top them with the with roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!