Easy Vegan Jackfruit Tacos with Fresh Slaw

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

Easy Vegan Jackfruit Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Easy Vegan Jackfruit Tacos with Fresh Slaw

Savor these vibrant and hearty vegan tacos featuring tender, seasoned jackfruit paired with protein-rich tempeh and black beans, all nestled in warm corn tortillas. The crunchy fresh slaw, made with red cabbage and carrots with a zesty lime dressing, adds a burst of brightness to every bite.

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NUTRITION

559kcal
Protein
33.2g
Fat
18.3g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (155g)

100g Tempeh

1/2 cup Black Beans (130g)

2 Corn Tortillas (50g)

1 cup Shredded Red Cabbage (89g)

1 medium Carrot, grated (61g)

Juice of 1 Lime (44g)

2 tbsp Fresh Cilantro (10g)

1 tsp Olive Oil (4.5g)

Spices (Cumin, Salt, and Pepper) to taste

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PREPARATION

  • 1

    Drain and shred the jackfruit with a fork, removing any seeds or core pieces.

  • 2

    Crush the tempeh into small chunks or crumble it, then season with cumin, salt, and pepper.

  • 3

    Rinse and drain the black beans, then lightly mash them to combine better with the other filling ingredients.

  • 4

    In a skillet over medium heat, add the tempeh and heat for 3-4 minutes until slightly browned. Add the shredded jackfruit and black beans, and stir for another 2-3 minutes to combine the flavors.

  • 5

    In a mixing bowl, combine the shredded red cabbage, grated carrot, and fresh cilantro. Drizzle with lime juice and olive oil, tossing gently to mix well.

  • 6

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

  • 7

    Assemble the tacos by spooning the jackfruit, tempeh, and bean mixture onto each tortilla, then top with a generous serving of the fresh slaw.

  • 8

    Serve immediately and enjoy the vibrant blend of textures and flavors.

Easy Vegan Jackfruit Tacos with Fresh Slaw

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

Easy Vegan Jackfruit Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Easy Vegan Jackfruit Tacos with Fresh Slaw

Savor these vibrant and hearty vegan tacos featuring tender, seasoned jackfruit paired with protein-rich tempeh and black beans, all nestled in warm corn tortillas. The crunchy fresh slaw, made with red cabbage and carrots with a zesty lime dressing, adds a burst of brightness to every bite.

NUTRITION

559kcal
Protein
33.2g
Fat
18.3g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (155g)

100g Tempeh

1/2 cup Black Beans (130g)

2 Corn Tortillas (50g)

1 cup Shredded Red Cabbage (89g)

1 medium Carrot, grated (61g)

Juice of 1 Lime (44g)

2 tbsp Fresh Cilantro (10g)

1 tsp Olive Oil (4.5g)

Spices (Cumin, Salt, and Pepper) to taste

PREPARATION

  • 1

    Drain and shred the jackfruit with a fork, removing any seeds or core pieces.

  • 2

    Crush the tempeh into small chunks or crumble it, then season with cumin, salt, and pepper.

  • 3

    Rinse and drain the black beans, then lightly mash them to combine better with the other filling ingredients.

  • 4

    In a skillet over medium heat, add the tempeh and heat for 3-4 minutes until slightly browned. Add the shredded jackfruit and black beans, and stir for another 2-3 minutes to combine the flavors.

  • 5

    In a mixing bowl, combine the shredded red cabbage, grated carrot, and fresh cilantro. Drizzle with lime juice and olive oil, tossing gently to mix well.

  • 6

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

  • 7

    Assemble the tacos by spooning the jackfruit, tempeh, and bean mixture onto each tortilla, then top with a generous serving of the fresh slaw.

  • 8

    Serve immediately and enjoy the vibrant blend of textures and flavors.