Spicy Pulled Jackfruit Tacos

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

Spicy Pulled Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Spicy Pulled Jackfruit Tacos

Enjoy a vibrant twist on taco night with these Spicy Pulled Jackfruit Tacos. Tender jackfruit and savory black beans are perfectly spiced and complemented by a protein-rich boost of tempeh and a cool dollop of Greek yogurt. Wrapped in warm corn tortillas and finished with a zing of fresh salsa, this dish combines smoky, spicy, and tangy notes for a satisfying meal.

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NUTRITION

399kcal
Protein
32.2g
Fat
7.3g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

150g Jackfruit (drained)

1/2 cup Black Beans (cooked)

1/4 cup Low-Fat Greek Yogurt

2 Corn Tortillas

60g Tempeh, diced

2 tbsp Fresh Tomato Salsa

Spice blend (cumin, chili powder, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Drain the jackfruit and gently shred it using a fork to mimic a pulled texture.

  • 2

    In a pan over medium heat, sauté the diced tempeh until lightly browned. Add the shredded jackfruit and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 5-7 minutes until flavors meld.

  • 3

    Stir in the black beans and heat through, allowing the mixture to become evenly spicy.

  • 4

    Warm the corn tortillas in a dry skillet or microwave and keep them wrapped in a towel.

  • 5

    Assemble the tacos by spooning the jackfruit mixture onto each tortilla. Top each with a dollop of Greek yogurt, a drizzle of fresh tomato salsa, and extra spices if desired.

  • 6

    Serve immediately and enjoy the burst of smoky, spicy flavors.

Spicy Pulled Jackfruit Tacos

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

Spicy Pulled Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Spicy Pulled Jackfruit Tacos

Enjoy a vibrant twist on taco night with these Spicy Pulled Jackfruit Tacos. Tender jackfruit and savory black beans are perfectly spiced and complemented by a protein-rich boost of tempeh and a cool dollop of Greek yogurt. Wrapped in warm corn tortillas and finished with a zing of fresh salsa, this dish combines smoky, spicy, and tangy notes for a satisfying meal.

NUTRITION

399kcal
Protein
32.2g
Fat
7.3g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

150g Jackfruit (drained)

1/2 cup Black Beans (cooked)

1/4 cup Low-Fat Greek Yogurt

2 Corn Tortillas

60g Tempeh, diced

2 tbsp Fresh Tomato Salsa

Spice blend (cumin, chili powder, garlic powder, salt, pepper)

PREPARATION

  • 1

    Drain the jackfruit and gently shred it using a fork to mimic a pulled texture.

  • 2

    In a pan over medium heat, sauté the diced tempeh until lightly browned. Add the shredded jackfruit and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 5-7 minutes until flavors meld.

  • 3

    Stir in the black beans and heat through, allowing the mixture to become evenly spicy.

  • 4

    Warm the corn tortillas in a dry skillet or microwave and keep them wrapped in a towel.

  • 5

    Assemble the tacos by spooning the jackfruit mixture onto each tortilla. Top each with a dollop of Greek yogurt, a drizzle of fresh tomato salsa, and extra spices if desired.

  • 6

    Serve immediately and enjoy the burst of smoky, spicy flavors.