YOUR SOLIN GENERATED RECIPE
Crispy BBQ Pulled Jackfruit Street Tacos
Enjoy a vibrant fusion of tangy BBQ pulled jackfruit and crispy tempeh tucked into warm corn tortillas, complemented by a hearty black bean boost and a refreshing cabbage slaw. This recipe is a delightful twist on classic street tacos, delivering a satisfying plant-powered meal that's bright in flavor and texture.
INGREDIENTS
0.75 cup Young Green Jackfruit (125g)
100g Tempeh
0.5 cup Black Beans (130g)
2 Corn Tortillas
2 tbsp BBQ Sauce
1 cup Cabbage Slaw
Olive Oil Spray
1 Lime Wedge
PREPARATION
Drain and rinse the jackfruit. Using your fingers or forks, gently shred the jackfruit pieces to resemble pulled meat.
Cut the tempeh into bite-sized strips or small cubes. Lightly spray a non-stick skillet with olive oil spray and sauté the tempeh over medium heat until the edges become crispy, about 4-5 minutes. Remove and set aside.
In the same skillet, add the shredded jackfruit along with the BBQ sauce. Stir to coat well, and let it warm through for about 3-4 minutes. If needed, add a splash of water to prevent sticking.
Gently stir in the black beans just to warm them up, careful not to mash them. Combine the crispy tempeh back into the mixture to incorporate a good protein boost.
Warm the corn tortillas in a separate pan over medium heat or directly over a gas flame for a few seconds each side until pliable.
Assemble the tacos by layering a generous spoonful of the BBQ pulled jackfruit and tempeh mixture onto each tortilla. Top with a bed of cabbage slaw and squeeze a lime wedge over the filling for brightness.
Serve immediately and enjoy your delicious, protein-packed street tacos.