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

Enjoy a vibrant twist on classic street tacos featuring pulled jackfruit marinated in smoky spices, complemented by protein-packed tempeh and black beans. Topped with a refreshing cabbage slaw and a dollop of nonfat Greek yogurt, these tacos deliver a satisfying crunch and balanced flavors perfect for any meal.

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NUTRITION

493kcal
Protein
32g
Fat
15.9g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit, Canned (165g)

1/2 cup Black Beans, Cooked (130g)

2 Corn Tortillas (28g each)

3 ounces Tempeh, cooked (85g)

2 tablespoons Nonfat Greek Yogurt (30g)

1/2 cup Shredded Cabbage (35g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Cilantro

1 Lime Wedge

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Drain and shred the jackfruit with a fork, discarding seeds where possible.

  • 2

    Add the olive oil to the skillet and sauté the shredded jackfruit for 3-4 minutes until lightly browned and slightly crispy.

  • 3

    Dice the tempeh into small, bite-sized pieces. Add the tempeh to the skillet and cook with the jackfruit, stirring occasionally, for an additional 5 minutes to develop a crispy texture on the tempeh.

  • 4

    Stir in the black beans and a pinch of your favorite taco spices (such as cumin, smoked paprika, and chili powder) ensuring the mixture is well combined. Cook for another 2 minutes until heated through.

  • 5

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

  • 6

    Assemble the tacos by spooning the crispy pulled jackfruit and tempeh mixture onto each tortilla. Top with shredded cabbage and drizzle with nonfat Greek yogurt.

  • 7

    Finish with a sprinkle of fresh cilantro and a squeeze of lime juice before serving.

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

Enjoy a vibrant twist on classic street tacos featuring pulled jackfruit marinated in smoky spices, complemented by protein-packed tempeh and black beans. Topped with a refreshing cabbage slaw and a dollop of nonfat Greek yogurt, these tacos deliver a satisfying crunch and balanced flavors perfect for any meal.

NUTRITION

493kcal
Protein
32g
Fat
15.9g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit, Canned (165g)

1/2 cup Black Beans, Cooked (130g)

2 Corn Tortillas (28g each)

3 ounces Tempeh, cooked (85g)

2 tablespoons Nonfat Greek Yogurt (30g)

1/2 cup Shredded Cabbage (35g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Cilantro

1 Lime Wedge

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Drain and shred the jackfruit with a fork, discarding seeds where possible.

  • 2

    Add the olive oil to the skillet and sauté the shredded jackfruit for 3-4 minutes until lightly browned and slightly crispy.

  • 3

    Dice the tempeh into small, bite-sized pieces. Add the tempeh to the skillet and cook with the jackfruit, stirring occasionally, for an additional 5 minutes to develop a crispy texture on the tempeh.

  • 4

    Stir in the black beans and a pinch of your favorite taco spices (such as cumin, smoked paprika, and chili powder) ensuring the mixture is well combined. Cook for another 2 minutes until heated through.

  • 5

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

  • 6

    Assemble the tacos by spooning the crispy pulled jackfruit and tempeh mixture onto each tortilla. Top with shredded cabbage and drizzle with nonfat Greek yogurt.

  • 7

    Finish with a sprinkle of fresh cilantro and a squeeze of lime juice before serving.