Spicy 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.

Spicy Shredded Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy a vibrant fusion of flavors with tender shredded jackfruit and savory grilled tempeh accented by smoky black beans, all nestled in warm corn tortillas and topped with a crisp cabbage slaw. This dish combines a satisfying mix of textures and a balanced spicy tang that’s both energizing and flavorful.

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NUTRITION

442kcal
Protein
31.9g
Fat
13.9g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (canned)

100 grams Tempeh

1/2 cup Black Beans

2 Corn Tortillas

1 cup shredded Green Cabbage

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Drain and rinse the jackfruit, then gently shred it using two forks.

  • 2

    Cut the tempeh into small cubes. In a non-stick pan, lightly sauté the tempeh over medium heat until browned, about 5-7 minutes.

  • 3

    In the same pan, add the shredded jackfruit along with 1 tsp chili powder and 1 tsp cumin. Stir well and cook for an additional 5 minutes to infuse the spices.

  • 4

    Gently stir in the black beans and let the mixture heat through for 2 minutes. Adjust seasoning with salt and pepper as needed.

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet or on a griddle until pliable.

  • 7

    Assemble the tacos by layering the spicy jackfruit-tempeh mixture onto each tortilla and topping with the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy the burst of spicy, savory, and crunchy flavors.

Spicy 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.

Spicy Shredded Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy a vibrant fusion of flavors with tender shredded jackfruit and savory grilled tempeh accented by smoky black beans, all nestled in warm corn tortillas and topped with a crisp cabbage slaw. This dish combines a satisfying mix of textures and a balanced spicy tang that’s both energizing and flavorful.

NUTRITION

442kcal
Protein
31.9g
Fat
13.9g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (canned)

100 grams Tempeh

1/2 cup Black Beans

2 Corn Tortillas

1 cup shredded Green Cabbage

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Drain and rinse the jackfruit, then gently shred it using two forks.

  • 2

    Cut the tempeh into small cubes. In a non-stick pan, lightly sauté the tempeh over medium heat until browned, about 5-7 minutes.

  • 3

    In the same pan, add the shredded jackfruit along with 1 tsp chili powder and 1 tsp cumin. Stir well and cook for an additional 5 minutes to infuse the spices.

  • 4

    Gently stir in the black beans and let the mixture heat through for 2 minutes. Adjust seasoning with salt and pepper as needed.

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet or on a griddle until pliable.

  • 7

    Assemble the tacos by layering the spicy jackfruit-tempeh mixture onto each tortilla and topping with the fresh cabbage slaw.

  • 8

    Serve immediately and enjoy the burst of spicy, savory, and crunchy flavors.