NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young green jackfruit (155g)

200g extra firm tofu

1/2 cup cooked black beans (120g)

2 corn tortillas (100g total)

1 cup shredded green cabbage (89g)

1/2 cup julienned carrot (61g)

2 tbsp lime juice (30g total)

2 tbsp fresh cilantro

1/4 cup pico de gallo (60g)

1 spray olive oil

1 tsp taco seasoning

PREPARATION

• 1

  Drain and rinse the canned jackfruit. Using your hands or two forks, shred the jackfruit into bite-sized pieces, discarding any seeds if desired.

• 2

  Press the tofu to remove excess moisture and cut it into small cubes. In a bowl, gently toss the tofu cubes with a light spray of olive oil and taco seasoning.

• 3

  Heat a non-stick skillet over medium-high heat. Add the tofu cubes and sauté until they turn golden and crispy on all sides, about 6-8 minutes. Remove and set aside.

• 4

  In the same skillet, add the shredded jackfruit and a light spray of olive oil along with a pinch more taco seasoning. Sauté for 5-7 minutes until the jackfruit becomes slightly crispy.

• 5

  Warm the corn tortillas in a dry pan or over an open flame until soft and pliable.

• 6

  In a mixing bowl, combine the shredded green cabbage and julienned carrot. Drizzle with lime juice and toss with chopped fresh cilantro to create a refreshing slaw.

• 7

  To assemble the tacos, evenly distribute the sautéed jackfruit, crispy tofu, and cooked black beans among the tortillas.

• 8

  Top each taco with a generous spoonful of the fresh cabbage slaw and a drizzle of pico de gallo. Serve immediately and enjoy!