Crispy Jackfruit Tacos with Fresh Slaw

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

Crispy Jackfruit Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Jackfruit Tacos with Fresh Slaw

Enjoy a vibrant twist on tacos with crispy jackfruit, sautéed tempeh, and hearty black beans tucked in warm corn tortillas, topped with a refreshing, tangy slaw of cabbage, red onion, and a zesty lime-greek yogurt dressing.

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NUTRITION

552kcal
Protein
34.5g
Fat
17g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (140g)

1/2 cup Black Beans (130g)

100g Tempeh

2 small Corn Tortillas (60g)

1 cup Coleslaw Mix (89g)

1/4 cup Red Onion (40g)

2 tbsp Lime Juice (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Drain and shred the young green jackfruit, discarding seeds if desired.

  • 2

    In a pan, heat the olive oil over medium heat. Add the shredded jackfruit and season with garlic powder, cumin, smoked paprika, salt, and pepper. Sauté until the edges become crispy.

  • 3

    Meanwhile, dice the tempeh and gently sauté it in the same pan with a pinch of salt and pepper. Stir in the black beans and cook until heated through.

  • 4

    Warm the corn tortillas in a separate pan or microwave.

  • 5

    In a bowl, combine the coleslaw mix and red onion. In a small bowl, whisk together lime juice and nonfat Greek yogurt, then toss with the slaw. Adjust seasoning to taste.

  • 6

    Assemble the tacos by placing a layer of the crispy jackfruit, followed by the tempeh and black bean mix onto each tortilla. Top with a generous serving of fresh slaw.

  • 7

    Serve immediately and enjoy your nutritious, flavorful meal.

Crispy Jackfruit Tacos with Fresh Slaw

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

Crispy Jackfruit Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Jackfruit Tacos with Fresh Slaw

Enjoy a vibrant twist on tacos with crispy jackfruit, sautéed tempeh, and hearty black beans tucked in warm corn tortillas, topped with a refreshing, tangy slaw of cabbage, red onion, and a zesty lime-greek yogurt dressing.

NUTRITION

552kcal
Protein
34.5g
Fat
17g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (140g)

1/2 cup Black Beans (130g)

100g Tempeh

2 small Corn Tortillas (60g)

1 cup Coleslaw Mix (89g)

1/4 cup Red Onion (40g)

2 tbsp Lime Juice (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Drain and shred the young green jackfruit, discarding seeds if desired.

  • 2

    In a pan, heat the olive oil over medium heat. Add the shredded jackfruit and season with garlic powder, cumin, smoked paprika, salt, and pepper. Sauté until the edges become crispy.

  • 3

    Meanwhile, dice the tempeh and gently sauté it in the same pan with a pinch of salt and pepper. Stir in the black beans and cook until heated through.

  • 4

    Warm the corn tortillas in a separate pan or microwave.

  • 5

    In a bowl, combine the coleslaw mix and red onion. In a small bowl, whisk together lime juice and nonfat Greek yogurt, then toss with the slaw. Adjust seasoning to taste.

  • 6

    Assemble the tacos by placing a layer of the crispy jackfruit, followed by the tempeh and black bean mix onto each tortilla. Top with a generous serving of fresh slaw.

  • 7

    Serve immediately and enjoy your nutritious, flavorful meal.