YOUR SOLIN GENERATED RECIPE
Smoky Jackfruit Tacos with Fresh Cabbage Slaw
Enjoy a vibrant twist on tacos featuring tender, shredded young green jackfruit paired with protein-rich tempeh and black beans, all nestled in soft corn tortillas. Topped with a zesty cabbage slaw, red onion, and a squeeze of lime, these tacos provide a satisfying blend of smoky flavors and fresh crunch in every bite.
INGREDIENTS
150g Young Green Jackfruit
100g Tempeh
1/2 cup Black Beans (cooked)
2 Corn Tortillas
1 cup shredded Green Cabbage
1/4 cup thinly sliced Red Onion
1 tbsp Lime Juice
1 tsp Olive Oil
1 tsp Smoked Paprika
1 tsp Ground Cumin
Salt & Pepper to taste
2 tbsp Fresh Cilantro
PREPARATION
Drain and rinse the canned young green jackfruit, then shred it using forks to create a pulled texture. In a bowl, mix the jackfruit with smoked paprika, ground cumin, salt, and pepper.
Cut the tempeh into small strips or cubes. In a non-stick pan, heat the olive oil and add the tempeh. Sauté for about 5 minutes until lightly browned.
Add the seasoned jackfruit to the pan along with the tempeh and allow them to heat through for another 3-4 minutes so the flavors meld.
In a separate bowl, combine the shredded cabbage, thinly sliced red onion, lime juice, and chopped fresh cilantro. Toss gently to form the slaw.
Warm the corn tortillas in a dry skillet or directly over a flame for about 20-30 seconds per side.
To assemble, layer the tempeh and jackfruit mixture onto each tortilla and top with black beans. Add a generous spoonful of fresh cabbage slaw on top.
Serve immediately and enjoy your smoky, flavorful jackfruit tacos with a burst of freshness from the slaw.