Smoky Jackfruit Tacos with Fresh Slaw

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

Smoky Jackfruit Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Fresh Slaw

Savor these smoky jackfruit tacos brimming with tender pulled jackfruit, hearty black beans, and crisp edamame, all nestled in a mini corn tortilla and topped with a vibrant cabbage-carrot slaw accented with zesty lime and fresh cilantro. A delightful blend of flavors and textures that’s both satisfying and nourishing.

Try 3 days free, then $12.99 / mo.

NUTRITION

539kcal
Protein
31.9g
Fat
10.8g
Carbs
83.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (150g)

1/2 cup Black Beans (130g)

1/4 cup Black Beans (65g)

3/4 cup Shelled Edamame (113g)

1 mini Corn Tortilla (25g)

80g Firm Tofu

1/2 cup Shredded Cabbage (45g)

1/8 cup Shredded Carrot (12g)

1 tbsp Lime Juice

Fresh Cilantro and Red Onion for garnish

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the jackfruit, then use a fork to gently shred it, discarding seeds if necessary.

  • 2

    In a skillet over medium heat, add the shredded jackfruit along with a pinch of smoked paprika, garlic powder, and a dash of salt. Sauté for 5-7 minutes until slightly caramelized.

  • 3

    In a separate pan, warm the black beans until heated through. Lightly mash about 1/4 of the beans to create a mixed texture.

  • 4

    Cube the firm tofu into small bite-sized pieces and add to the skillet with the jackfruit. Sauté for an additional 3-4 minutes to lightly brown the tofu.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with lime juice, add chopped cilantro and thinly sliced red onion, then toss to mix well.

  • 6

    Warm the mini corn tortilla in a dry pan or microwave until soft and pliable.

  • 7

    Assemble the taco by layering the smoky jackfruit, tofu, mixed black beans, and edamame onto the tortilla.

  • 8

    Top with a generous spoonful of the fresh slaw and garnish with extra cilantro and red onion as desired. Serve immediately.

Smoky Jackfruit Tacos with Fresh Slaw

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

Smoky Jackfruit Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Fresh Slaw

Savor these smoky jackfruit tacos brimming with tender pulled jackfruit, hearty black beans, and crisp edamame, all nestled in a mini corn tortilla and topped with a vibrant cabbage-carrot slaw accented with zesty lime and fresh cilantro. A delightful blend of flavors and textures that’s both satisfying and nourishing.

NUTRITION

539kcal
Protein
31.9g
Fat
10.8g
Carbs
83.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (150g)

1/2 cup Black Beans (130g)

1/4 cup Black Beans (65g)

3/4 cup Shelled Edamame (113g)

1 mini Corn Tortilla (25g)

80g Firm Tofu

1/2 cup Shredded Cabbage (45g)

1/8 cup Shredded Carrot (12g)

1 tbsp Lime Juice

Fresh Cilantro and Red Onion for garnish

PREPARATION

  • 1

    Drain and rinse the jackfruit, then use a fork to gently shred it, discarding seeds if necessary.

  • 2

    In a skillet over medium heat, add the shredded jackfruit along with a pinch of smoked paprika, garlic powder, and a dash of salt. Sauté for 5-7 minutes until slightly caramelized.

  • 3

    In a separate pan, warm the black beans until heated through. Lightly mash about 1/4 of the beans to create a mixed texture.

  • 4

    Cube the firm tofu into small bite-sized pieces and add to the skillet with the jackfruit. Sauté for an additional 3-4 minutes to lightly brown the tofu.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with lime juice, add chopped cilantro and thinly sliced red onion, then toss to mix well.

  • 6

    Warm the mini corn tortilla in a dry pan or microwave until soft and pliable.

  • 7

    Assemble the taco by layering the smoky jackfruit, tofu, mixed black beans, and edamame onto the tortilla.

  • 8

    Top with a generous spoonful of the fresh slaw and garnish with extra cilantro and red onion as desired. Serve immediately.