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 fusion of textures and flavors with these Crispy Pulled Jackfruit Street Tacos. Tender jackfruit mingles with crumbled tempeh and hearty black beans, all seasoned with smoky spices and fresh lime. This dish is crowned with crisp red cabbage and a hint of cilantro, making every bite a celebration of bold, street-style flair.

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NUTRITION

553kcal
Protein
34.4g
Fat
18.4g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 can Young Green Jackfruit (150g drained)

3 oz Tempeh, crumbled (85g)

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

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1 handful Fresh Cilantro

1 Lime

1 tsp Avocado Oil

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

1 tsp Chili Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the jackfruit, then shred it using forks to create a pulled texture.

  • 2

    Crumble the tempeh into small pieces and rinse the black beans if needed.

  • 3

    In a large skillet, heat the avocado oil over medium heat. Add the jackfruit, tempeh, and black beans.

  • 4

    Sprinkle smoked paprika, ground cumin, garlic powder, and chili powder over the mixture. Stir well to evenly coat the ingredients.

  • 5

    Cook for about 8-10 minutes until the mixture is heated through and the tempeh starts to crisp up, stirring occasionally.

  • 6

    While the filling cooks, warm the corn tortillas on a dry pan or griddle until they are slightly charred and pliable.

  • 7

    Assemble the tacos by spooning the crispy jackfruit mixture onto each tortilla.

  • 8

    Top with shredded red cabbage, a squeeze of lime juice, and a sprinkle of fresh cilantro.

  • 9

    Serve immediately and enjoy your street-style tacos!

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 fusion of textures and flavors with these Crispy Pulled Jackfruit Street Tacos. Tender jackfruit mingles with crumbled tempeh and hearty black beans, all seasoned with smoky spices and fresh lime. This dish is crowned with crisp red cabbage and a hint of cilantro, making every bite a celebration of bold, street-style flair.

NUTRITION

553kcal
Protein
34.4g
Fat
18.4g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 can Young Green Jackfruit (150g drained)

3 oz Tempeh, crumbled (85g)

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

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1 handful Fresh Cilantro

1 Lime

1 tsp Avocado Oil

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

1 tsp Chili Powder

PREPARATION

  • 1

    Drain and rinse the jackfruit, then shred it using forks to create a pulled texture.

  • 2

    Crumble the tempeh into small pieces and rinse the black beans if needed.

  • 3

    In a large skillet, heat the avocado oil over medium heat. Add the jackfruit, tempeh, and black beans.

  • 4

    Sprinkle smoked paprika, ground cumin, garlic powder, and chili powder over the mixture. Stir well to evenly coat the ingredients.

  • 5

    Cook for about 8-10 minutes until the mixture is heated through and the tempeh starts to crisp up, stirring occasionally.

  • 6

    While the filling cooks, warm the corn tortillas on a dry pan or griddle until they are slightly charred and pliable.

  • 7

    Assemble the tacos by spooning the crispy jackfruit mixture onto each tortilla.

  • 8

    Top with shredded red cabbage, a squeeze of lime juice, and a sprinkle of fresh cilantro.

  • 9

    Serve immediately and enjoy your street-style tacos!