NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young green jackfruit (140g)

110g tempeh

1/2 cup cooked black beans (130g)

2 corn tortillas (60g total)

1/2 cup shredded red cabbage (35g)

1/4 medium avocado (30g)

1 tsp olive oil (5g)

1 tbsp lime juice (15g)

Spices: smoked paprika, cumin, garlic powder, salt, pepper

PREPARATION

• 1

  Drain and shred the canned jackfruit using your hands or forks, discarding seeds if present.

• 2

  Cut the tempeh into small cubes or crumble it for extra crispiness.

• 3

  In a bowl, mix the shredded jackfruit with a pinch of smoked paprika, cumin, garlic powder, salt, and pepper. Let it marinate for 10 minutes.

• 4

  Heat a non-stick pan over medium heat and add the teaspoon of olive oil. Sauté the tempeh until it becomes crispy and golden on all sides. Remove and set aside.

• 5

  In the same pan, add the marinated jackfruit and cook for 5-7 minutes until it softens and starts to char slightly, mimicking a pulled texture.

• 6

  Warm the corn tortillas in a separate dry skillet or microwave until pliable.

• 7

  Heat the black beans if desired and lightly season with a touch of cumin and salt.

• 8

  Assemble the tacos by layering the cooked jackfruit and crispy tempeh on each tortilla, then top with black beans, shredded red cabbage, and diced avocado.

• 9

  Finish with a drizzle of lime juice and an extra sprinkle of your favorite spices if desired. Serve immediately and enjoy the burst of flavors!