Jackfruit Ceviche Tostadas With Pineapple Salsa

  • 8 Food For LifeⓇ Sprouted Corn Tortillas
  • 2 cans (28 ounces) jackfruit, drained and shredded
  • ¼ cup fresh lime juice, divided
  • 1-2 jalapeños, thinly sliced
  • 4 green onions, thinly sliced
  • 1 teaspoon fine sea salt, divided
  • 1½ cups pineapple chunks, diced
  • 2 Roma tomatoes, diced
  • ½ red onion, diced
  • ¼ cup finely chopped cilantro
  • 1 habañero pepper, seeded and minced
  • 1 garlic clove, minced
  1. Preheat oven to 350℉.
  2. Place tortillas on a large baking sheet and bake until crisp, about 15 minutes.
  3. In a medium bowl toss together jackfruit, 2 tablespoons lime juice, jalapeño, green onion, and ½ teaspoon salt.
  4. In a second medium bowl toss together pineapple, tomato, onion, cilantro, 2 tablespoons lime juice, habañero, garlic, and ½ teaspoon salt.
  5. To serve, divide jackfruit mixture between tortillas and top with salsa.


*The Food For Life product in this recipe is Yeast Free, High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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