YOUR SOLIN GENERATED RECIPE
Easy Smoky Jackfruit Tacos with Fresh Cabbage Slaw
These savory smoky jackfruit tacos are elevated with a protein boost of black beans and crumbled tofu, all nestled in warm corn tortillas and topped with a tangy, crunchy cabbage slaw with a hint of Greek yogurt. Enjoy a burst of smoky flavor and fresh textures in every bite.
INGREDIENTS
150g canned young green jackfruit
3/4 cup cooked black beans
2 corn tortillas
1 oz extra firm tofu
2 tbsp plain nonfat Greek yogurt
1 cup shredded red cabbage
1/4 avocado
1 tbsp lime juice
1 tsp chipotle powder
Salt & Pepper to taste
PREPARATION
Drain and rinse the jackfruit; pat dry and shred it with forks to mimic pulled meat texture.
Press the extra firm tofu to remove excess moisture and crumble it into small pieces.
In a medium skillet, combine the shredded jackfruit and crumbled tofu. Sprinkle chipotle powder, salt, and pepper over them.
Sauté over medium heat for 5-7 minutes until the flavors blend and the tofu is lightly browned.
Warm the corn tortillas in a dry skillet or on a griddle until pliable.
In a bowl, toss the shredded red cabbage with lime juice, Greek yogurt, salt, and pepper to create a refreshing slaw.
Heat the black beans in a small saucepan until warmed through; season lightly with salt and pepper if desired.
Assemble the tacos by placing a layer of the smoky jackfruit and tofu mixture on each tortilla, add a spoonful of black beans, and top with the fresh cabbage slaw and sliced avocado.
Serve immediately and enjoy these flavorful, protein-packed tacos.