Smoky Jackfruit Tacos with Creamy Avocado Slaw

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

Smoky Jackfruit Tacos with Creamy Avocado Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Creamy Avocado Slaw

Enjoy these vibrant tacos featuring tender smoky jackfruit and hearty black beans tucked into warm corn tortillas, topped with grilled tempeh and a creamy avocado-cabbage slaw. A burst of lime and fresh cilantro rounds out this flavor-packed dish, perfect for a satisfying meal that’s as nutritious as it is delicious.

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NUTRITION

585kcal
Protein
33.5g
Fat
20.6g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

140g Young Green Jackfruit, drained

1/2 cup cooked Black Beans

2 Corn Tortillas

3 oz grilled Tempeh

1/4 medium Avocado, sliced

1/2 cup shredded Red Cabbage

2 tbsp thinly sliced Red Onion

Juice of 1 Lime

1 tsp Olive Oil

1 tbsp chopped Fresh Cilantro

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PREPARATION

  • 1

    Drain and shred the jackfruit, discarding any tough core pieces. Rinse if needed to remove excess brine.

  • 2

    In a bowl, combine the shredded jackfruit with a pinch of smoky seasonings (such as smoked paprika, cumin, and garlic powder) to infuse a rich, smoky flavor.

  • 3

    Heat a grill pan over medium heat and lightly grill the tempeh slices for about 3-4 minutes on each side until they are nicely browned and heated through.

  • 4

    Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until soft and pliable.

  • 5

    Prepare the creamy slaw by mixing shredded red cabbage, thinly sliced red onion, and avocado slices in a bowl. Drizzle with lime juice and olive oil, and toss to combine.

  • 6

    Assemble the tacos by layering a base of smoky jackfruit and black beans onto each tortilla, then topping with grilled tempeh slices.

  • 7

    Finish with a generous spoonful of the creamy avocado slaw and garnish with chopped fresh cilantro. Serve immediately.

Smoky Jackfruit Tacos with Creamy Avocado Slaw

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

Smoky Jackfruit Tacos with Creamy Avocado Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Creamy Avocado Slaw

Enjoy these vibrant tacos featuring tender smoky jackfruit and hearty black beans tucked into warm corn tortillas, topped with grilled tempeh and a creamy avocado-cabbage slaw. A burst of lime and fresh cilantro rounds out this flavor-packed dish, perfect for a satisfying meal that’s as nutritious as it is delicious.

NUTRITION

585kcal
Protein
33.5g
Fat
20.6g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

140g Young Green Jackfruit, drained

1/2 cup cooked Black Beans

2 Corn Tortillas

3 oz grilled Tempeh

1/4 medium Avocado, sliced

1/2 cup shredded Red Cabbage

2 tbsp thinly sliced Red Onion

Juice of 1 Lime

1 tsp Olive Oil

1 tbsp chopped Fresh Cilantro

PREPARATION

  • 1

    Drain and shred the jackfruit, discarding any tough core pieces. Rinse if needed to remove excess brine.

  • 2

    In a bowl, combine the shredded jackfruit with a pinch of smoky seasonings (such as smoked paprika, cumin, and garlic powder) to infuse a rich, smoky flavor.

  • 3

    Heat a grill pan over medium heat and lightly grill the tempeh slices for about 3-4 minutes on each side until they are nicely browned and heated through.

  • 4

    Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until soft and pliable.

  • 5

    Prepare the creamy slaw by mixing shredded red cabbage, thinly sliced red onion, and avocado slices in a bowl. Drizzle with lime juice and olive oil, and toss to combine.

  • 6

    Assemble the tacos by layering a base of smoky jackfruit and black beans onto each tortilla, then topping with grilled tempeh slices.

  • 7

    Finish with a generous spoonful of the creamy avocado slaw and garnish with chopped fresh cilantro. Serve immediately.