These ridiculously good chili-lime jackfruit tacos are popular! Wow, these have a texture like pulled pork; you would never guess they are vegan! Let’s cook some tacos; grab the tortilla chips and salsa!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 19 mins |
| Total Time: | 1 hr 44 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons coconut oil
- 1 ½ pounds skinless, boneless chicken breast halves, cubed
- 2 onions, sliced
- 1 red bell pepper, sliced
- 1 jalapeno pepper, seeded and minced
- 4 small garlic cloves, minced
- 1 (1 inch) piece fresh ginger, peeled and minced
- 1 large sweet potato, peeled and cubed
- 1 green plantain, sliced into 1/2-inch rounds and quartered
- 3 small carrots, peeled and sliced into rounds
- 2 (14 ounce) cans coconut milk, shaken
- 1 (24 ounce) container crushed tomatoes
- ½ cup water
- 1 cup packed baby kale
- 3 tablespoons curry powder, or more to taste
- 1 tablespoon sea salt
- 1 tablespoon ground black pepper
- 1 ½ teaspoons dried cilantro
Instructions
- Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
- Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
- Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 24 g |
| Sodium | 875 mg |
| Sugars | 10 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I think there is an error with salt and pepper amounts – 1 tablespoon is WAY too much, I had to add maple syrup to “cut it” (I know, not whole30 but it was terrible without it. I made it again and only added a little more than a teaspoon of each and it was so good! We also squeezed lime on top and added mushrooms.
The recipe was great, but I doubled it. I only had one plantain and I used spinach instead of Kale. Next time I might decrease the amount of coconut milk and use the lite. Great job on this one.
This was delicious. I doubled the amount of chicken to 3 pounds to make it for a large group (and because the amount of liquid would have been way too much for the amount of chicken called for). I used 2 potatoes and 6 carrots in place of the sweet potato and plantain. Didn’t have jalapenos on hand but used a little more curry powder. The crowd loved it! Not true Whole30 since we ate it on rice, but quite tasty.
I used a can of spinach, 2 cans of coconut milk, 2 carrots and some shredded cabbage in the place of the other veggies. It turned out tasty and I look forward to hearing comments from my grandchildren when they try it.
This dish really turned out great. I used a milder curry so I could add spice and heat for different tastes. It worked well and pleased the whole group. In the future, I will allow more time for the carrots and plantain to soften and less for the onions, peppers, etc. Probably do them in reverse order.
I just made this for my family tonight and it was a hit!! I was quite surprised how flavorful it was and everything just melded together nicely. It’s a little more on the sweeter side than salty as well. It was the perfect harmony of ingredients. I didn’t add the jalapeño and kale but put zucchini instead and it was delicious! Can’t wait to make this again
Love the recipe, but I dont think anyone cooking this solo can prep it in 25 min. Give yourself an hour to dice, chop etc unless it’s a family affair 🙂
I was worried not having plantain (Covid shortage) would minimize the flavor, but it was delicious without it. My son-in-law watches his sodium intake, so I cut the salt in half… This was so flavorful, I didn’t even notice. Definitely a winner!
SOOOO GOOD!!! was pleasantly surprised!! one of my most fave homemade dishes!!! YUMMZ!
Wow!!! So yummy! Did the prep work one evening after work, cooked this dish the next night and promptly refrigerated. Warmed up a serving this evening … what a warm and tasty recipe!
Outstanding! I will definitely be able to sneak this into our regular meals.
Very flavorful and satisfying! The recipe did not indicate when to add back in the chicken, so I did so for the last half hour. Since Whole30 doesn’t allow for rice, I think I’ll increase the amount of chicken and vegetables next time- not necessary, just a personal choice.
I have made other Whole 30 curry chicken recipes and this is by far the best. The vegetables make it more hearty and filling. For added flavor, I seasoned the chicken with salt, pepper and curry powder before cooking. I also replaced the kale with shredded cabbage (added with potatoes and carrots) and omitted the plantains. Next time, I’ll add some peas for a little pop.