YOUR SOLIN GENERATED RECIPE
Smoky Jackfruit Tacos with Fresh Slaw
Enjoy these vibrant, plant-powered tacos featuring tender smoky jackfruit and protein-packed tempeh, complemented by hearty black beans and a zesty cabbage slaw. Each bite offers layers of texture and flavor, from the charred tempeh’s savory bite to the refreshing crunch of fresh vegetables, wrapped in warm corn tortillas.
INGREDIENTS
1 cup young green jackfruit (canned in water)
2/3 cup cooked black beans
80 grams tempeh
2 corn tortillas
1 cup shredded red cabbage
1/4 cup shredded carrot
1/8 portion avocado
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tbsp lime juice
Salt and pepper to taste
PREPARATION
Drain and rinse the jackfruit. Using your hands or forks, shred the jackfruit into bite-sized pieces.
Dice the tempeh into small cubes. In a skillet over medium heat, add the tempeh and season with smoked paprika, ground cumin, garlic powder, salt, and pepper. Sauté until the tempeh is lightly golden, about 5-7 minutes.
Add the shredded jackfruit to the skillet and stir to combine with the tempeh and spices. Cook for an additional 4-5 minutes to allow the flavors to meld.
In a separate small pot, warm the corn tortillas over low heat or directly on a dry skillet until pliable.
Prepare the fresh slaw by combining shredded red cabbage, carrot, and a drizzle of lime juice in a mixing bowl. Season lightly with salt and pepper.
Assemble the tacos by evenly distributing the jackfruit-tempeh mixture and black beans among the tortillas. Top with the fresh slaw and add slices of avocado on top.
Serve immediately and enjoy the vibrant flavors and textures of these smoky, plant-powered tacos.