Smoky Pulled Jackfruit Street Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Jackfruit Street Tacos

Savor the vibrant fusion of smoky pulled jackfruit, hearty tempeh, and black beans nestled in warm corn tortillas, topped with a zesty avocado and Greek yogurt crema and finish with a fresh, tangy pico de gallo. A symphony of textures and flavors ideal for a wholesome, satisfying meal.

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NUTRITION

429kcal
Protein
39.2g
Fat
11g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup canned young green jackfruit (140g)

1/2 cup no salt added black beans (approx. 130g)

100g tempeh

2 corn tortillas (approx. 50g total)

1/4 avocado

1/4 cup nonfat Greek yogurt

Spices & Pico de Gallo (chili powder, smoked paprika, salt, diced tomato, red onion, cilantro, lime juice)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the jackfruit and black beans. Using a fork, gently shred the jackfruit to resemble pulled meat.

  • 2

    Cut the tempeh into small cubes. In a nonstick skillet, lightly sauté the tempeh with a pinch of chili powder, smoked paprika, and salt until slightly browned.

  • 3

    In the same skillet, add the shredded jackfruit and black beans. Stir to combine and cook over medium heat for 5-7 minutes, allowing the flavors to meld.

  • 4

    Warm the corn tortillas in a separate pan or directly over a low flame until pliable.

  • 5

    Prepare the crema by mashing the avocado and blending it with nonfat Greek yogurt and a squeeze of lime juice until smooth.

  • 6

    Assemble the tacos by layering the smoky jackfruit, black beans, and tempeh mixture onto each tortilla. Top with a drizzle of avocado-Greek yogurt crema and finish with a generous spoonful of fresh pico de gallo.

  • 7

    Serve immediately and enjoy your vibrant, protein-boosted street tacos!

Smoky Pulled Jackfruit Street Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Jackfruit Street Tacos

Savor the vibrant fusion of smoky pulled jackfruit, hearty tempeh, and black beans nestled in warm corn tortillas, topped with a zesty avocado and Greek yogurt crema and finish with a fresh, tangy pico de gallo. A symphony of textures and flavors ideal for a wholesome, satisfying meal.

NUTRITION

429kcal
Protein
39.2g
Fat
11g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup canned young green jackfruit (140g)

1/2 cup no salt added black beans (approx. 130g)

100g tempeh

2 corn tortillas (approx. 50g total)

1/4 avocado

1/4 cup nonfat Greek yogurt

Spices & Pico de Gallo (chili powder, smoked paprika, salt, diced tomato, red onion, cilantro, lime juice)

PREPARATION

  • 1

    Drain and rinse the jackfruit and black beans. Using a fork, gently shred the jackfruit to resemble pulled meat.

  • 2

    Cut the tempeh into small cubes. In a nonstick skillet, lightly sauté the tempeh with a pinch of chili powder, smoked paprika, and salt until slightly browned.

  • 3

    In the same skillet, add the shredded jackfruit and black beans. Stir to combine and cook over medium heat for 5-7 minutes, allowing the flavors to meld.

  • 4

    Warm the corn tortillas in a separate pan or directly over a low flame until pliable.

  • 5

    Prepare the crema by mashing the avocado and blending it with nonfat Greek yogurt and a squeeze of lime juice until smooth.

  • 6

    Assemble the tacos by layering the smoky jackfruit, black beans, and tempeh mixture onto each tortilla. Top with a drizzle of avocado-Greek yogurt crema and finish with a generous spoonful of fresh pico de gallo.

  • 7

    Serve immediately and enjoy your vibrant, protein-boosted street tacos!