Smoky Shredded Jackfruit Tacos with Fresh Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Shredded Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Shredded Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy a vibrant, plant-powered taco featuring tender shredded jackfruit infused with smoky spices, complemented by hearty black beans and crumbled tofu, all wrapped in warm corn tortillas and topped with a crisp, tangy red cabbage slaw. This dish delivers a satisfying balance of textures and flavors perfect for a nourishing dinner.

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NUTRITION

536kcal
Protein
35.8g
Fat
9g
Carbs
95.9g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Young Green Jackfruit (225g drained)

0.75 cup Cooked Black Beans (approx. 130g)

3 ounces Extra Firm Tofu (approx. 85g)

3 Corn Tortillas

1 cup shredded Red Cabbage

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

1 tsp Smoked Paprika

1 tsp Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned jackfruit. Use a fork or your fingers to gently shred the pieces, removing any seeds if present.

  • 2

    In a skillet over medium heat, add the shredded jackfruit along with the smoked paprika, cumin, garlic powder, salt, and pepper. Sauté for about 5 minutes to let the flavors meld.

  • 3

    Crumble the extra firm tofu and add it to the skillet. Cook for another 3-4 minutes until the tofu is lightly browned.

  • 4

    Stir in the cooked black beans and continue cooking for 2 minutes until heated through.

  • 5

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 6

    In a bowl, toss the shredded red cabbage with lime juice and fresh cilantro to create a zesty slaw.

  • 7

    Assemble the tacos by spooning the smoky jackfruit mixture onto each tortilla and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed meal.

Smoky Shredded Jackfruit Tacos with Fresh Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Shredded Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Shredded Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy a vibrant, plant-powered taco featuring tender shredded jackfruit infused with smoky spices, complemented by hearty black beans and crumbled tofu, all wrapped in warm corn tortillas and topped with a crisp, tangy red cabbage slaw. This dish delivers a satisfying balance of textures and flavors perfect for a nourishing dinner.

NUTRITION

536kcal
Protein
35.8g
Fat
9g
Carbs
95.9g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Young Green Jackfruit (225g drained)

0.75 cup Cooked Black Beans (approx. 130g)

3 ounces Extra Firm Tofu (approx. 85g)

3 Corn Tortillas

1 cup shredded Red Cabbage

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

1 tsp Smoked Paprika

1 tsp Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned jackfruit. Use a fork or your fingers to gently shred the pieces, removing any seeds if present.

  • 2

    In a skillet over medium heat, add the shredded jackfruit along with the smoked paprika, cumin, garlic powder, salt, and pepper. Sauté for about 5 minutes to let the flavors meld.

  • 3

    Crumble the extra firm tofu and add it to the skillet. Cook for another 3-4 minutes until the tofu is lightly browned.

  • 4

    Stir in the cooked black beans and continue cooking for 2 minutes until heated through.

  • 5

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 6

    In a bowl, toss the shredded red cabbage with lime juice and fresh cilantro to create a zesty slaw.

  • 7

    Assemble the tacos by spooning the smoky jackfruit mixture onto each tortilla and topping with a generous serving of fresh cabbage slaw.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed meal.