Easy Vegan Jackfruit Tacos

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

Easy Vegan Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Easy Vegan Jackfruit Tacos

Savor these vibrant, plant-powered tacos featuring tender pulled jackfruit combined with crumbled tempeh and black beans, all nestled in warm corn tortillas. A crunchy cabbage slaw, creamy avocado, and fresh tomato salsa bring a burst of color and flavor, making your meal both satisfying and delicious.

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NUTRITION

556kcal
Protein
31.9g
Fat
20.1g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

200g Jackfruit (drained)

1/2 cup Black Beans

1/2 cup Tempeh (crumbled)

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 medium Avocado (quartered)

1/4 cup Tomato Salsa

1 tsp Olive Oil

1 tsp Spice Blend (Cumin, Chili Powder, Smoked Paprika, Salt)

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PREPARATION

  • 1

    Drain and shred the jackfruit using forks, discarding any seeds if desired for texture.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and shredded jackfruit, then sprinkle the spice blend over the mixture. Sauté for about 5-7 minutes until lightly browned and fragrant.

  • 3

    Stir in the black beans and continue cooking for another 2-3 minutes to heat through.

  • 4

    Warm the corn tortillas in a separate pan or microwave for a few seconds to make them pliable.

  • 5

    Assemble the tacos by layering the jackfruit, tempeh, and black bean mixture onto the tortillas.

  • 6

    Top with shredded red cabbage, diced avocado, and a drizzle of tomato salsa.

  • 7

    Serve immediately and enjoy your easy vegan jackfruit tacos.

Easy Vegan Jackfruit Tacos

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

Easy Vegan Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Easy Vegan Jackfruit Tacos

Savor these vibrant, plant-powered tacos featuring tender pulled jackfruit combined with crumbled tempeh and black beans, all nestled in warm corn tortillas. A crunchy cabbage slaw, creamy avocado, and fresh tomato salsa bring a burst of color and flavor, making your meal both satisfying and delicious.

NUTRITION

556kcal
Protein
31.9g
Fat
20.1g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

200g Jackfruit (drained)

1/2 cup Black Beans

1/2 cup Tempeh (crumbled)

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 medium Avocado (quartered)

1/4 cup Tomato Salsa

1 tsp Olive Oil

1 tsp Spice Blend (Cumin, Chili Powder, Smoked Paprika, Salt)

PREPARATION

  • 1

    Drain and shred the jackfruit using forks, discarding any seeds if desired for texture.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and shredded jackfruit, then sprinkle the spice blend over the mixture. Sauté for about 5-7 minutes until lightly browned and fragrant.

  • 3

    Stir in the black beans and continue cooking for another 2-3 minutes to heat through.

  • 4

    Warm the corn tortillas in a separate pan or microwave for a few seconds to make them pliable.

  • 5

    Assemble the tacos by layering the jackfruit, tempeh, and black bean mixture onto the tortillas.

  • 6

    Top with shredded red cabbage, diced avocado, and a drizzle of tomato salsa.

  • 7

    Serve immediately and enjoy your easy vegan jackfruit tacos.