Plant-Based Pulled Jackfruit Tacos

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

Plant-Based Pulled Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Plant-Based Pulled Jackfruit Tacos

Enjoy these vibrant tacos featuring tender shredded jackfruit paired with savory black beans and protein-rich tempeh crumbles, all tucked into a warm corn tortilla and topped with fresh salsa and creamy avocado. A delightful, colorful meal perfect for a nutritious dinner.

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NUTRITION

549kcal
Protein
31.8g
Fat
23g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded young green jackfruit (~140g)

1/2 cup black beans (~130g)

4 ounces tempeh (~113g)

1 corn tortilla (~30g)

2 tablespoons fresh salsa (~30g)

1/4 avocado (~50g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Crumble the tempeh into small pieces and lightly sauté for 3-4 minutes until lightly browned.

  • 2

    Add the shredded jackfruit to the skillet along with a pinch of your favorite taco seasoning (such as cumin, smoked paprika, and garlic powder) and cook for an additional 4 minutes, stirring occasionally.

  • 3

    Stir in the black beans and cook until heated through, about 2-3 minutes. Adjust seasoning to taste.

  • 4

    Warm the corn tortilla in a separate skillet or microwave for about 20 seconds to make it pliable.

  • 5

    Spoon the jackfruit-tempeh mixture onto the tortilla.

  • 6

    Top with fresh salsa and slices of avocado.

  • 7

    Serve immediately and enjoy your plant-based pulled jackfruit tacos.

Plant-Based Pulled Jackfruit Tacos

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

Plant-Based Pulled Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Plant-Based Pulled Jackfruit Tacos

Enjoy these vibrant tacos featuring tender shredded jackfruit paired with savory black beans and protein-rich tempeh crumbles, all tucked into a warm corn tortilla and topped with fresh salsa and creamy avocado. A delightful, colorful meal perfect for a nutritious dinner.

NUTRITION

549kcal
Protein
31.8g
Fat
23g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded young green jackfruit (~140g)

1/2 cup black beans (~130g)

4 ounces tempeh (~113g)

1 corn tortilla (~30g)

2 tablespoons fresh salsa (~30g)

1/4 avocado (~50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Crumble the tempeh into small pieces and lightly sauté for 3-4 minutes until lightly browned.

  • 2

    Add the shredded jackfruit to the skillet along with a pinch of your favorite taco seasoning (such as cumin, smoked paprika, and garlic powder) and cook for an additional 4 minutes, stirring occasionally.

  • 3

    Stir in the black beans and cook until heated through, about 2-3 minutes. Adjust seasoning to taste.

  • 4

    Warm the corn tortilla in a separate skillet or microwave for about 20 seconds to make it pliable.

  • 5

    Spoon the jackfruit-tempeh mixture onto the tortilla.

  • 6

    Top with fresh salsa and slices of avocado.

  • 7

    Serve immediately and enjoy your plant-based pulled jackfruit tacos.