⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 cup Long-grain white rice
• 2 cups Coconut milk
• Pinch Salt
• 1 Ripe mango
• 1/2 Red onion
• 1/2 cup Cilantro
• 1 Lime
• Dash Chili powder
• 1 (20-ounce) can Young green jackfruit (canned)
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• To taste Salt
• Pinch (optional) Cayenne pepper
• 4 Taco shells or tortillas

📖 Instructions

1. **Get started:** First things first, let's tackle the coconut rice. Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This helps remove excess starch and prevents clumping. In a large pot, combine the rinsed rice with 2 cups of coconut milk and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Fluff with a fork and set aside. It's that easy!!
2. **Mango Salsa Magic:** Now for the star of the show—the mango salsa! Dice 1 ripe mango, 1/2 red onion (thinly sliced), and 1/2 cup chopped cilantro. Add the juice of 1 lime, a pinch of salt, and a dash of chili powder (optional, for a kick!). Gently toss everything together. The brighter and more vibrant the colors, the better it tastes (in my opinion)! Taste and adjust seasoning as needed. You can totally make this ahead of time and let those flavors meld together for a deeper taste.
3. **Jackfruit Prep:** Time to prep the jackfruit! Drain and rinse one 20-ounce can of young green jackfruit in water. Using two forks, shred the jackfruit into smaller pieces. Heat a large skillet over medium heat with 2 tablespoons of olive oil. Add the jackfruit and cook until nicely browned and slightly caramelized—stir frequently to ensure even browning. Season generously with cumin, chili powder, garlic powder, onion powder, and salt. If you love a bit of heat add a pinch of cayenne pepper! Trust me, you'll want to adjust this based on your personal preference, you're the boss of your own kitchen!
4. **Taco Time!:** Warm your taco shells or tortillas according to the package instructions. Fill each shell with the delicious shredded jackfruit, top generously with the vibrant mango salsa, and serve alongside the fluffy coconut rice. Garnish with extra cilantro and a squeeze of lime juice for extra zing. Mmm, that's some good eating! You've officially earned a celebratory margarita or maybe just a big glass of water! Enjoy!

📝 Notes

• Adjust spice levels to your preference.
• Make extra salsa and rice, as they're delicious on their own!
• Feel free to experiment with different types of tortillas – corn or flour work equally well!