YOUR SOLIN GENERATED RECIPE
Crispy Pulled Jackfruit Street Tacos
Savor an innovative twist on traditional street tacos featuring tender, shredded jackfruit crisped with spices, paired with hearty black beans and nestled in warm corn tortillas. Topped with a refreshing red cabbage slaw, creamy non-fat Greek yogurt, and a sprinkle of queso fresco, these tacos offer a delightful blend of textures and flavors in every bite.
INGREDIENTS
1 cup drained young green jackfruit
1/2 cup cooked black beans
2 small corn tortillas
1/4 cup non-fat Greek yogurt
1/4 cup crumbled queso fresco
1/2 cup shredded red cabbage
2 tbsp chopped red onion
1/8 medium avocado, sliced
1 lime wedge
2 tbsp chopped cilantro
Spices (smoked paprika, salt, pepper) to taste
PREPARATION
Drain and shred the young green jackfruit using two forks, removing any tough core pieces.
Heat a non-stick skillet over medium heat. Add the jackfruit along with a pinch of smoked paprika, salt, and pepper, and lightly sauté until some edges turn crispy, about 5-7 minutes.
Warm the corn tortillas in a separate dry skillet or on a griddle until soft and pliable.
In a small bowl, gently mix the black beans with a squeeze of lime juice, a pinch of salt, and chopped cilantro.
Prepare the slaw by combining shredded red cabbage, chopped red onion, sliced avocado, the remaining lime juice, and cilantro. Toss lightly to mix.
Assemble the tacos by layering the crispy pulled jackfruit and black beans onto each tortilla.
Top with a generous dollop of non-fat Greek yogurt, a sprinkle of crumbled queso fresco, and finish with the fresh cabbage slaw.
Serve immediately and enjoy the vibrant combination of smoky, crisp, and tangy flavors.