Smoky Jackfruit Tacos with Fresh Cabbage Slaw

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

Smoky Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy these vibrant tacos featuring shredded smoky jackfruit, hearty black beans, and protein-packed tempeh, all tucked into warm corn tortillas and topped with a crisp, zesty cabbage slaw. The smoky spices and fresh lime make every bite a memorable and satisfying meal.

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NUTRITION

539kcal
Protein
35.6g
Fat
18.6g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Jackfruit (drained)

1/2 cup Black Beans, cooked

100 grams Tempeh

2 Corn Tortillas

1 cup shredded Green Cabbage

1 Lime

1 tsp Smoked Paprika

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

  • 1

    Drain and shred the jackfruit using forks. Rinse the black beans if not already prepared.

  • 2

    Dice the tempeh into small cubes or crumble it for a textured consistency. In a bowl, season tempeh and jackfruit with smoked paprika, cumin, garlic powder, salt, and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the seasoned tempeh and jackfruit for about 6-8 minutes until they begin to brown and caramelize.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until soft.

  • 5

    In a separate bowl, combine shredded cabbage with the juice of one lime, adding a pinch of salt and pepper to create a refreshing slaw.

  • 6

    Assemble the tacos by layering the sautéed jackfruit, tempeh, and black beans on each tortilla. Top with the fresh cabbage slaw.

  • 7

    Serve immediately and enjoy the balance of smoky flavors and crisp, tangy slaw.

Smoky Jackfruit Tacos with Fresh Cabbage Slaw

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

Smoky Jackfruit Tacos with Fresh Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Fresh Cabbage Slaw

Enjoy these vibrant tacos featuring shredded smoky jackfruit, hearty black beans, and protein-packed tempeh, all tucked into warm corn tortillas and topped with a crisp, zesty cabbage slaw. The smoky spices and fresh lime make every bite a memorable and satisfying meal.

NUTRITION

539kcal
Protein
35.6g
Fat
18.6g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Jackfruit (drained)

1/2 cup Black Beans, cooked

100 grams Tempeh

2 Corn Tortillas

1 cup shredded Green Cabbage

1 Lime

1 tsp Smoked Paprika

1 tsp Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Drain and shred the jackfruit using forks. Rinse the black beans if not already prepared.

  • 2

    Dice the tempeh into small cubes or crumble it for a textured consistency. In a bowl, season tempeh and jackfruit with smoked paprika, cumin, garlic powder, salt, and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the seasoned tempeh and jackfruit for about 6-8 minutes until they begin to brown and caramelize.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until soft.

  • 5

    In a separate bowl, combine shredded cabbage with the juice of one lime, adding a pinch of salt and pepper to create a refreshing slaw.

  • 6

    Assemble the tacos by layering the sautéed jackfruit, tempeh, and black beans on each tortilla. Top with the fresh cabbage slaw.

  • 7

    Serve immediately and enjoy the balance of smoky flavors and crisp, tangy slaw.