NUTRITION

SERVINGS

INGREDIENTS

1 cup Young Green Jackfruit (150g)

1/2 cup Textured Vegetable Protein (TVP) dry (40g)

1/2 cup Black Beans (130g)

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 Tbsp Olive Oil

2 Tbsp Lime Juice

2 Tbsp Fresh Cilantro, chopped

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add olive oil.

• 2

  Drain and rinse the jackfruit, then use a fork to shred it into bite-sized pieces.

• 3

  In a bowl, rehydrate TVP by mixing it with warm water (about 1/2 cup water) and a pinch of salt; let it sit for 5 minutes.

• 4

  Add the shredded jackfruit and rehydrated TVP to the skillet. Sauté for 5-7 minutes until they start to crisp up, seasoning with salt and pepper.

• 5

  Stir in the black beans and continue to cook for an additional 3-4 minutes until everything is heated through.

• 6

  Warm the corn tortillas in a separate pan or on a griddle until soft and pliable.

• 7

  In a mixing bowl, combine shredded cabbage and carrots. Drizzle with lime juice, add chopped cilantro, and toss to combine. Adjust salt and pepper to taste.

• 8

  Assemble the tacos by spooning the crispy jackfruit mixture onto each tortilla and topping with a generous portion of fresh slaw.

• 9

  Serve immediately and enjoy these vibrant, nutritious tacos.