Crispy Jackfruit Tacos with Fresh Cabbage Slaw

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

Crispy Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy a vibrant mix of textures and flavors in these crispy jackfruit tacos. Lightly spiced shredded jackfruit and savory crumbled tempeh are combined with protein-packed black beans and tucked into a warm corn tortilla, all topped off with a refreshing cabbage slaw and a hint of lime. This dish is both satisfying and balanced, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

592kcal
Protein
31.4g
Fat
11.2g
Carbs
88.3g

SERVINGS

1 serving

INGREDIENTS

150g Young Green Jackfruit

1 cup Black Beans

40g Tempeh

1 Corn Tortilla

1 cup Shredded Cabbage

1 tbsp Hemp Seeds

1 Lime wedge

2 tbsp Salsa

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Drain and rinse the jackfruit, then use forks or your fingers to shred it into smaller pieces.

  • 2

    Add the shredded jackfruit to the skillet along with a pinch of your favorite taco spices (such as cumin, smoked paprika, and a dash of chili powder). Sauté for about 5-7 minutes until some edges crisp up.

  • 3

    In a separate pan, crumble the tempeh and lightly sauté until golden. Combine with the black beans and warm through, seasoning lightly with salt and pepper.

  • 4

    Warm the corn tortilla in a dry skillet or microwave for a few seconds until pliable.

  • 5

    Assemble the taco by placing the jackfruit mixture down the center of the tortilla. Top with the black bean and tempeh mix, followed by the fresh shredded cabbage.

  • 6

    Sprinkle the hemp seeds over the top, and finish with a squeeze of lime and a drizzle of salsa.

  • 7

    Serve immediately and enjoy the fresh, crispy flavors of your jackfruit taco.

Crispy Jackfruit Tacos with Fresh Cabbage Slaw

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

Crispy Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy a vibrant mix of textures and flavors in these crispy jackfruit tacos. Lightly spiced shredded jackfruit and savory crumbled tempeh are combined with protein-packed black beans and tucked into a warm corn tortilla, all topped off with a refreshing cabbage slaw and a hint of lime. This dish is both satisfying and balanced, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

592kcal
Protein
31.4g
Fat
11.2g
Carbs
88.3g

SERVINGS

1 serving

INGREDIENTS

150g Young Green Jackfruit

1 cup Black Beans

40g Tempeh

1 Corn Tortilla

1 cup Shredded Cabbage

1 tbsp Hemp Seeds

1 Lime wedge

2 tbsp Salsa

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Drain and rinse the jackfruit, then use forks or your fingers to shred it into smaller pieces.

  • 2

    Add the shredded jackfruit to the skillet along with a pinch of your favorite taco spices (such as cumin, smoked paprika, and a dash of chili powder). Sauté for about 5-7 minutes until some edges crisp up.

  • 3

    In a separate pan, crumble the tempeh and lightly sauté until golden. Combine with the black beans and warm through, seasoning lightly with salt and pepper.

  • 4

    Warm the corn tortilla in a dry skillet or microwave for a few seconds until pliable.

  • 5

    Assemble the taco by placing the jackfruit mixture down the center of the tortilla. Top with the black bean and tempeh mix, followed by the fresh shredded cabbage.

  • 6

    Sprinkle the hemp seeds over the top, and finish with a squeeze of lime and a drizzle of salsa.

  • 7

    Serve immediately and enjoy the fresh, crispy flavors of your jackfruit taco.