Spicy Shredded Jackfruit Tacos with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shredded Jackfruit Tacos with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Jackfruit Tacos with Crunchy Cabbage Slaw

Enjoy a vibrant and satisfying taco dinner featuring tender, spicy shredded jackfruit paired with hearty, protein-rich tempeh and black beans, all nestled in warm corn tortillas and topped with a refreshing crunchy cabbage slaw. The blend of smoky spices, zesty lime, and crisp vegetables creates a delicious medley of textures and flavors perfect for a balanced meal.

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NUTRITION

570kcal
Protein
37.7g
Fat
18.8g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

1 cup young green jackfruit (drained)

120g firm tempeh

1/2 cup cooked black beans

2 small corn tortillas

1 cup shredded red cabbage

1 medium carrot, julienned

1 tbsp lime juice

2 tbsp chopped fresh cilantro

1 tsp olive oil

Assorted spices (chili powder, cumin, smoked paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Crumble the tempeh into bite-sized pieces and add to the skillet. Sauté for about 3-4 minutes until lightly golden.

  • 3

    Add the shredded jackfruit and black beans to the skillet. Sprinkle the spices (chili powder, cumin, smoked paprika, salt, and pepper) over the mixture and stir to combine. Cook for another 5-7 minutes, allowing the flavors to meld and the jackfruit to soften and slightly char.

  • 4

    While the filling cooks, prepare the crunchy slaw by combining the shredded red cabbage and julienned carrot in a bowl. Drizzle with lime juice and toss in the chopped cilantro. Adjust salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds each.

  • 6

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

  • 7

    Serve immediately and enjoy a balanced taco meal with a punch of spice and crunch.

Spicy Shredded Jackfruit Tacos with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shredded Jackfruit Tacos with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Jackfruit Tacos with Crunchy Cabbage Slaw

Enjoy a vibrant and satisfying taco dinner featuring tender, spicy shredded jackfruit paired with hearty, protein-rich tempeh and black beans, all nestled in warm corn tortillas and topped with a refreshing crunchy cabbage slaw. The blend of smoky spices, zesty lime, and crisp vegetables creates a delicious medley of textures and flavors perfect for a balanced meal.

NUTRITION

570kcal
Protein
37.7g
Fat
18.8g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

1 cup young green jackfruit (drained)

120g firm tempeh

1/2 cup cooked black beans

2 small corn tortillas

1 cup shredded red cabbage

1 medium carrot, julienned

1 tbsp lime juice

2 tbsp chopped fresh cilantro

1 tsp olive oil

Assorted spices (chili powder, cumin, smoked paprika, salt, pepper)

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Crumble the tempeh into bite-sized pieces and add to the skillet. Sauté for about 3-4 minutes until lightly golden.

  • 3

    Add the shredded jackfruit and black beans to the skillet. Sprinkle the spices (chili powder, cumin, smoked paprika, salt, and pepper) over the mixture and stir to combine. Cook for another 5-7 minutes, allowing the flavors to meld and the jackfruit to soften and slightly char.

  • 4

    While the filling cooks, prepare the crunchy slaw by combining the shredded red cabbage and julienned carrot in a bowl. Drizzle with lime juice and toss in the chopped cilantro. Adjust salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds each.

  • 6

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

  • 7

    Serve immediately and enjoy a balanced taco meal with a punch of spice and crunch.