NUTRITION

SERVINGS

INGREDIENTS

150g canned jackfruit

100g smoked tempeh

1/2 cup black beans

2 small corn tortillas

1 cup shredded green cabbage

1 medium carrot

1 lime (juiced)

1 tsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

1 tsp garlic powder

Pinch of salt

PREPARATION

• 1

  Drain and rinse the jackfruit. Using your hands or forks, shred the fruit into bite-sized pieces.

• 2

  Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Sauté the shredded jackfruit along with smoked paprika, ground cumin, garlic powder, and a pinch of salt. Cook for about 5-7 minutes until the flavors meld and jackfruit softens.

• 3

  Crumble the smoked tempeh and add it to the skillet. Continue cooking for an additional 5 minutes so that the tempeh gets slightly browned and infused with the smoky spices.

• 4

  Warm the corn tortillas in a dry skillet or microwave, then set aside.

• 5

  In a mixing bowl, combine shredded green cabbage and grated carrot. Squeeze in the juice of one lime and toss to coat evenly. Adjust the seasoning with a pinch of salt if desired.

• 6

  Heat the black beans in a small pot or microwave until warmed through.

• 7

  Assemble the tacos by layering the spicy jackfruit-tempeh mixture onto the tortillas, topping with a spoonful of black beans, and finishing with a generous serving of the fresh lime slaw.

• 8

  Serve immediately and enjoy your vibrant, nutritious meal.