YOUR SOLIN GENERATED RECIPE
Spicy Jackfruit Tacos with Crunchy Slaw
Enjoy a vibrant twist on tacos featuring tender, spiced young green jackfruit paired with protein-packed black beans and grilled tofu. Wrapped in warm corn tortillas and topped with a refreshing crunchy cabbage slaw with a zesty Greek yogurt dressing, this dish offers exciting textures, spicy flavor, and a satisfying balance that's perfect for a fulfilling meal.
INGREDIENTS
1 can Young Green Jackfruit (drained, ~165g)
1/2 cup Rinsed Black Beans
1/2 cup Firm Tofu (grilled cubes)
1/4 cup Extra Firm Tofu (grilled cubes)
2 Corn Tortillas
1 cup Shredded Red Cabbage
1/4 cup Shredded Carrot
1/4 cup Plain Greek Yogurt
1 Tbsp Lime Juice
2 tsp Taco Seasoning
PREPARATION
Drain and rinse the jackfruit. Using a fork, shred the jackfruit pieces to resemble pulled meat.
Pat the tofu dry and cut into small cubes. Set aside half a cup of firm tofu and an additional quarter cup of extra firm tofu. Lightly season with salt and a pinch of taco seasoning.
Heat a non-stick skillet over medium heat. Grill the tofu cubes until golden on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add the shredded jackfruit along with black beans and remaining taco seasoning. Sauté for 5 minutes to allow the flavors to meld, stirring occasionally.
While the jackfruit mixture simmers, prepare the crunchy slaw by combining shredded red cabbage and carrots in a bowl.
In a small bowl, whisk together the Greek yogurt and lime juice. Drizzle the dressing over the slaw and toss until evenly coated.
Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable.
Assemble the tacos by layering the spicy jackfruit, black beans, and grilled tofu onto the tortillas, then top with the crunchy slaw.
Serve immediately, enjoying the blend of spicy, tangy, and crunchy textures.