Roasted Jackfruit Tacos with Fresh Lime Slaw

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

Roasted Jackfruit Tacos with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Roasted Jackfruit Tacos with Fresh Lime Slaw

Enjoy robust, savory roasted jackfruit mixed with marinated tempeh and hearty black beans nestling in warm corn tortillas, complemented by a refreshing lime-infused cabbage slaw bursting with vibrant flavors.

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NUTRITION

554kcal
Protein
33.8g
Fat
18.4g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (canned, drained)

4 ounces Tempeh

1/2 cup Black Beans (canned, drained)

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 Lime

1 teaspoon Olive Oil

Salt & Pepper to taste

1 teaspoon Cumin

1 teaspoon Chili Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain the jackfruit and shred it slightly with your hands or forks.

  • 3

    Cut the tempeh into thin strips and toss with olive oil, cumin, chili powder, salt, and pepper.

  • 4

    On a baking sheet lined with parchment paper, spread the jackfruit and tempeh. Roast in the oven for 20 minutes, stirring halfway through for even browning.

  • 5

    While roasting, prepare the lime slaw by combining shredded cabbage and carrot in a bowl. Squeeze the lime juice over the slaw and season with a pinch of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Assemble the tacos by layering a base of roasted jackfruit, tempeh, and black beans on each tortilla, then topping with the fresh lime slaw.

  • 8

    Serve immediately and enjoy your vibrant, nutritious tacos.

Roasted Jackfruit Tacos with Fresh Lime Slaw

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

Roasted Jackfruit Tacos with Fresh Lime Slaw

YOUR SOLIN GENERATED RECIPE

Roasted Jackfruit Tacos with Fresh Lime Slaw

Enjoy robust, savory roasted jackfruit mixed with marinated tempeh and hearty black beans nestling in warm corn tortillas, complemented by a refreshing lime-infused cabbage slaw bursting with vibrant flavors.

NUTRITION

554kcal
Protein
33.8g
Fat
18.4g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (canned, drained)

4 ounces Tempeh

1/2 cup Black Beans (canned, drained)

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 Lime

1 teaspoon Olive Oil

Salt & Pepper to taste

1 teaspoon Cumin

1 teaspoon Chili Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain the jackfruit and shred it slightly with your hands or forks.

  • 3

    Cut the tempeh into thin strips and toss with olive oil, cumin, chili powder, salt, and pepper.

  • 4

    On a baking sheet lined with parchment paper, spread the jackfruit and tempeh. Roast in the oven for 20 minutes, stirring halfway through for even browning.

  • 5

    While roasting, prepare the lime slaw by combining shredded cabbage and carrot in a bowl. Squeeze the lime juice over the slaw and season with a pinch of salt and pepper.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Assemble the tacos by layering a base of roasted jackfruit, tempeh, and black beans on each tortilla, then topping with the fresh lime slaw.

  • 8

    Serve immediately and enjoy your vibrant, nutritious tacos.