YOUR SOLIN GENERATED RECIPE
Pulled BBQ Jackfruit Street Tacos
Enjoy a vibrant twist on street tacos featuring tender pulled jackfruit, marinated tempeh, and hearty black beans, all tossed in a smoky BBQ sauce. This assembly is nestled in warm corn tortillas and topped with a refreshing red cabbage slaw with a squeeze of lime and hints of onion, avocado, and cilantro for a perfect balance of flavors and textures.
INGREDIENTS
1 cup canned jackfruit (shredded)
100g tempeh
0.5 cup cooked black beans
2 corn tortillas
1 tbsp BBQ sauce
0.5 cup sliced red cabbage
0.25 avocado
Juice of 1 lime
0.25 cup diced onion
2 tbsp fresh cilantro
PREPARATION
Drain and rinse the canned jackfruit. Use a fork to gently shred the jackfruit, discarding any seeds if desired.
Crumble the tempeh into small pieces and set aside.
In a pan over medium heat, lightly sauté the shredded tempeh with a splash of water or vegetable broth until it begins to brown, about 5 minutes.
Add the jackfruit and cooked black beans to the pan along with the BBQ sauce. Stir well to coat all ingredients evenly and let them warm through for another 3-4 minutes.
While the filling simmers, warm the corn tortillas on a griddle or in a skillet until they are pliable and lightly charred.
Prepare the slaw by combining the sliced red cabbage, diced onion, and avocado in a small bowl. Squeeze the lime juice over the slaw and toss gently. Sprinkle with fresh cilantro.
Assemble the tacos by spooning a generous portion of the BBQ jackfruit, tempeh, and bean mixture onto each tortilla, then top with the fresh slaw.
Serve immediately and enjoy your vibrant, protein-packed street tacos.