YOUR SOLIN GENERATED RECIPE
Smoky Jackfruit Tacos with Fresh Slaw
Delight in these vibrant tacos featuring tender, smoky jackfruit combined with hearty black beans and protein-packed tempeh, all wrapped in warm corn tortillas and topped with a crisp, refreshing cabbage slaw dressed in a zesty nonfat Greek yogurt and lime dressing. A perfect balance of flavors and textures to energize your day.
INGREDIENTS
1 cup Young Green Jackfruit in Brine (150g)
1/2 cup canned Black Beans (130g)
100g Tempeh, plain
2 Corn Tortillas
1 cup Shredded Cabbage (70g)
1/4 cup Shredded Carrot (25g)
3 tbsp Nonfat Greek Yogurt (45g)
1 tbsp Lime Juice (15g)
1/2 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Drain the jackfruit and gently shred it using a fork to mimic pulled meat texture.
Dice the tempeh into small cubes. In a non-stick skillet, heat a small amount of water or spray over medium heat. Sauté the tempeh with smoked paprika, salt, and pepper until lightly browned, about 5-7 minutes.
Add the shredded jackfruit and black beans to the skillet. Stir to combine and cook for an additional 3-4 minutes, allowing the flavors to meld.
In a bowl, toss the shredded cabbage and carrot. In a small bowl, mix the nonfat Greek yogurt with lime juice, a pinch of salt, and pepper to create the slaw dressing. Pour the dressing over the vegetables and toss until evenly coated.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the tacos by spooning the smoky jackfruit-tempeh mixture onto each tortilla, then top generously with the fresh slaw.
Serve immediately and enjoy the balanced mix of smoky, savory filling and crisp, tangy slaw.