YOUR SOLIN GENERATED RECIPE
Crispy Jackfruit Tacos with Fresh Slaw
Dive into these vibrant, plant-powered tacos featuring crispy young green jackfruit tossed with black beans and grilled extra firm tofu. Nestled in warm corn tortillas and topped with a zesty, crunchy slaw of cabbage, carrot, lime, and cilantro, each bite delivers the perfect balance of tang, texture, and spice for a satisfying meal.
INGREDIENTS
1 can (140g drained) Young Green Jackfruit
150g Black Beans, cooked
150g Extra Firm Tofu
2 Corn Tortillas
1 cup Shredded Cabbage
1/2 medium Carrot
1 Tbsp Lime Juice
1 Tbsp Fresh Cilantro, chopped
1/2 tsp Olive Oil
1 Tbsp Cornstarch
Assorted Spices (Cumin, Paprika, Garlic Powder, Salt & Pepper)
PREPARATION
Preheat your oven to 425°F. Drain and rinse the jackfruit, then pat dry.
Toss the jackfruit pieces with cornstarch, cumin, paprika, garlic powder, salt, and pepper. In a non-stick pan, add the olive oil and sear the jackfruit over medium-high heat until edges become crispy, about 4-5 minutes.
Cube the tofu and lightly season with the same spices. In a separate pan, sauté the tofu until it’s golden on all sides, about 6-7 minutes. Stir in the black beans and warm through for another 2-3 minutes.
While the tofu and beans cook, prepare the slaw by combining shredded cabbage, grated carrot (from 1/2 medium carrot), lime juice, and chopped cilantro in a bowl. Toss lightly and set aside.
Warm the corn tortillas in a dry skillet or directly over a flame until soft and pliable.
Assemble the tacos by layering crispy jackfruit, the tofu and black bean mixture, and topping with fresh slaw.
Serve immediately and enjoy these flavorful, nutrient-packed tacos.