YOUR SOLIN GENERATED RECIPE
Crispy Jackfruit Tacos with Fresh Slaw
Savor these vibrant, plant-powered tacos featuring tender young jackfruit and crispy, marinated tempeh nestled in warm corn tortillas. The fresh, tangy slaw made with red cabbage and carrots, accented by a zesty lime dressing, creates a delicious contrast to the savory filling. Every bite offers a delightful texture and layered flavor experience ideal for a wholesome meal.
INGREDIENTS
1 cup Young Green Jackfruit (150g)
100g Tempeh
2 Corn Tortillas (~50g each)
100g Vegan Greek-Style Yogurt
1 cup shredded Red Cabbage (89g)
1 medium Carrot, shredded (61g)
2 tbsp Lime Juice
1 tsp Olive Oil
Assorted Spices (Cumin, Paprika, Salt, Pepper)
PREPARATION
Drain and shred the jackfruit pieces, removing seeds if desired. In a bowl, toss the jackfruit with a pinch of cumin, paprika, salt, and pepper.
Cut the tempeh into small bite-sized cubes. In a separate bowl, marinate the tempeh with a drizzle of olive oil and a light sprinkle of the same spices.
In a non-stick skillet over medium heat, add the tempeh and sauté until all sides are golden and crispy, about 6-8 minutes. Remove and set aside.
In the same skillet, add the seasoned jackfruit and heat for 5-7 minutes until it begins to crisp up on the edges.
Combine shredded red cabbage and carrot in a bowl. Drizzle with lime juice and gently toss to combine into a fresh slaw.
Warm the corn tortillas in a dry skillet or microwave. Spread a thin layer of vegan Greek-style yogurt on each tortilla as a creamy base.
Layer the crispy jackfruit and tempeh on the tortillas, then top with a generous serving of fresh slaw. Sprinkle any remaining spice mix over the top if desired.
Serve immediately and enjoy your balanced, flavorful taco meal!