Crispy Pulled Jackfruit Street Tacos

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

Crispy Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Jackfruit Street Tacos

Experience a vibrant twist on street tacos with savory pulled jackfruit, crispy tempeh, and hearty black beans nestled in warm corn tortillas. This dish offers a delightful blend of textures and a bright, fresh finish from crunchy cabbage slaw and creamy avocado, perfectly accented with a squeeze of lime and a dash of taco spices.

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NUTRITION

619kcal
Protein
33.3g
Fat
25.6g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Jackfruit, drained

100 grams Tempeh

1/2 cup Black Beans

2 Corn Tortillas

1 cup shredded Cabbage

1/4 Avocado

1 Lime wedge

1 teaspoon Olive Oil

1 teaspoon Taco Seasoning

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PREPARATION

  • 1

    Drain and shred the jackfruit using two forks, discarding seeds if desired.

  • 2

    Cut the tempeh into bite-sized cubes and, using olive oil and taco seasoning, sauté in a non-stick pan over medium-high heat until crisp and golden on all sides (about 6-8 minutes).

  • 3

    In a separate pan, gently warm the shredded jackfruit with a pinch more taco seasoning to infuse flavor, allowing it to break apart to mimic a pulled texture.

  • 4

    Warm the black beans in a small pot or microwave, and set aside.

  • 5

    Lightly warm the corn tortillas on a dry skillet until soft and pliable.

  • 6

    Assemble each taco by layering a small portion of warm jackfruit, crispy tempeh, and black beans onto each tortilla.

  • 7

    Top with a generous handful of shredded cabbage, add avocado slices, and finish with a squeeze of lime.

  • 8

    Serve immediately and enjoy your vibrant, protein-packed street tacos.

Crispy Pulled Jackfruit Street Tacos

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

Crispy Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Jackfruit Street Tacos

Experience a vibrant twist on street tacos with savory pulled jackfruit, crispy tempeh, and hearty black beans nestled in warm corn tortillas. This dish offers a delightful blend of textures and a bright, fresh finish from crunchy cabbage slaw and creamy avocado, perfectly accented with a squeeze of lime and a dash of taco spices.

NUTRITION

619kcal
Protein
33.3g
Fat
25.6g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Jackfruit, drained

100 grams Tempeh

1/2 cup Black Beans

2 Corn Tortillas

1 cup shredded Cabbage

1/4 Avocado

1 Lime wedge

1 teaspoon Olive Oil

1 teaspoon Taco Seasoning

PREPARATION

  • 1

    Drain and shred the jackfruit using two forks, discarding seeds if desired.

  • 2

    Cut the tempeh into bite-sized cubes and, using olive oil and taco seasoning, sauté in a non-stick pan over medium-high heat until crisp and golden on all sides (about 6-8 minutes).

  • 3

    In a separate pan, gently warm the shredded jackfruit with a pinch more taco seasoning to infuse flavor, allowing it to break apart to mimic a pulled texture.

  • 4

    Warm the black beans in a small pot or microwave, and set aside.

  • 5

    Lightly warm the corn tortillas on a dry skillet until soft and pliable.

  • 6

    Assemble each taco by layering a small portion of warm jackfruit, crispy tempeh, and black beans onto each tortilla.

  • 7

    Top with a generous handful of shredded cabbage, add avocado slices, and finish with a squeeze of lime.

  • 8

    Serve immediately and enjoy your vibrant, protein-packed street tacos.