NUTRITION

SERVINGS

INGREDIENTS

1 cup Young Green Jackfruit (canned)

150 grams Tempeh

1/2 cup Black Beans

2 Corn Tortillas

1 cup shredded Red Cabbage

1 medium Carrot

1/4 medium Red Onion, thinly sliced

2 tbsp Fresh Cilantro, chopped

2 tbsp Lime Juice

2 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add olive oil.

• 2

  Crumble the tempeh into bite-sized pieces and sauté with smoked paprika, ground cumin, salt, and pepper until lightly browned, about 5-7 minutes.

• 3

  Add the jackfruit to the skillet and gently toss with the tempeh; cook for an additional 3-4 minutes to let the flavors meld.

• 4

  Stir in the black beans and cook until heated through. Adjust seasoning if needed.

• 5

  Meanwhile, prepare the lime slaw by tossing shredded red cabbage, grated carrot, thinly sliced red onion, and chopped cilantro in a bowl with lime juice, salt, and pepper.

• 6

  Warm the corn tortillas in a separate skillet or microwave for a few seconds until pliable.

• 7

  Assemble the tacos by spooning the tempeh, jackfruit, and black bean mixture onto each tortilla and topping with a generous portion of zesty lime slaw.

• 8

  Serve immediately and enjoy these flavorful, protein-packed tacos.