YOUR SOLIN GENERATED RECIPE
Crispy Pulled Jackfruit Street Tacos
Enjoy a vibrant fusion of textures and flavors with these Crispy Pulled Jackfruit Street Tacos. Tender, seasoned jackfruit pairs with savory black beans and lightly crisped tempeh, nestled in warm corn tortillas and finished with a sprinkle of nutritional yeast for an extra umami kick. This dish offers an exciting twist on the classic street taco experience, bursting with flavor and just the right balance for a clean-eating lifestyle.
INGREDIENTS
1 cup Jackfruit (canned, in water)
1/2 cup Black Beans (canned, drained)
80 grams Tempeh
2 Corn Tortillas
2 tbsp Nutritional Yeast
PREPARATION
Drain and shred the jackfruit using two forks to create a pulled texture.
Press the tempeh slightly and cut it into small bite-sized cubes. Lightly season with salt, pepper, and your favorite taco spices (such as cumin and smoked paprika).
Heat a non-stick skillet over medium-high heat. Add the tempeh cubes and sauté until lightly browned and crispy on the edges, about 5-7 minutes. Remove and set aside.
In the same skillet, add the shredded jackfruit along with a small splash of water or a light oil spray. Sprinkle with additional taco spices and cook for about 5 minutes until the jackfruit becomes tender and begins to crisp up.
Warm the corn tortillas on a dry skillet or griddle until soft and pliable.
In a small saucepan, heat the black beans until warm, seasoning lightly if desired.
Assemble the tacos by layering the crispy jackfruit, sautéed tempeh, and black beans onto the tortillas.
Finish by sprinkling nutritional yeast on top for an extra burst of umami flavor.
Serve immediately and enjoy your vibrant and nutritious street taco experience!