NUTRITION

SERVINGS

INGREDIENTS

1 cup young green jackfruit (140g)

150 grams tempeh

1/2 cup black beans (130g)

2 small corn tortillas

1 cup shredded red cabbage (89g)

1 medium carrot, shredded (61g)

1/2 red bell pepper, julienned (75g)

1/4 cup fresh cilantro

1 lime

1 tsp olive oil

1 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

• 1

  Prep the crunchy slaw by combining shredded red cabbage, shredded carrot, and julienned red bell pepper in a bowl. Add chopped cilantro and squeeze in the juice of one lime. Season with salt and pepper, then toss to combine.

• 2

  Drain and rinse the jackfruit if using canned, then shred it with two forks to create a pulled texture.

• 3

  Dice the tempeh into small bite-sized pieces.

• 4

  In a non-stick skillet, heat the olive oil over medium heat. Add the shredded jackfruit, diced tempeh, and drained black beans. Sprinkle with chili powder, ground cumin, smoked paprika, salt, and pepper.

• 5

  Sauté the mixture for 6-8 minutes, stirring occasionally until the tempeh begins to brown and the flavors meld together.

• 6

  Warm the corn tortillas in a separate pan or microwave until pliable.

• 7

  Assemble the tacos by spooning the spicy jackfruit-tempeh-bean mixture onto each tortilla, then topping with a generous layer of the fresh crunchy slaw.

• 8

  Finish with an extra squeeze of lime if desired, and serve immediately.