Smoky Shredded Jackfruit Tacos

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

Smoky Shredded Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Smoky Shredded Jackfruit Tacos

Enjoy these vibrant, smoky jackfruit tacos loaded with tender jackfruit, hearty black beans, savory tempeh, and a touch of creamy avocado, all wrapped in warm corn tortillas. A medley of spices gives the dish a comforting, smoky flavor perfect for any meal of the day.

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NUTRITION

413kcal
Protein
33.7g
Fat
12.4g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned young green jackfruit (140g)

1/2 cup cooked black beans (130g)

2 corn tortillas (approx. 60g total)

2 ounces tempeh (56g)

1 quarter avocado (50g)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp garlic powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned jackfruit. Use a fork to shred the pieces, removing any seeds as needed.

  • 2

    Dice the tempeh into small cubes. In a non-stick skillet, warm a little oil and add the tempeh. Sauté until lightly browned.

  • 3

    Add the shredded jackfruit to the skillet along with the smoked paprika, ground cumin, garlic powder, salt, and pepper. Stir well to coat the jackfruit and tempeh in the spices.

  • 4

    Stir in the black beans and allow the mixture to heat through for about 5 minutes, letting the flavors meld together.

  • 5

    Warm the corn tortillas in a separate pan or directly over a flame until they’re pliable.

  • 6

    Assemble the tacos by spooning the smoky jackfruit, tempeh, and bean mixture into each tortilla.

  • 7

    Top with slices of avocado for creaminess and serve immediately.

Smoky Shredded Jackfruit Tacos

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

Smoky Shredded Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Smoky Shredded Jackfruit Tacos

Enjoy these vibrant, smoky jackfruit tacos loaded with tender jackfruit, hearty black beans, savory tempeh, and a touch of creamy avocado, all wrapped in warm corn tortillas. A medley of spices gives the dish a comforting, smoky flavor perfect for any meal of the day.

NUTRITION

413kcal
Protein
33.7g
Fat
12.4g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned young green jackfruit (140g)

1/2 cup cooked black beans (130g)

2 corn tortillas (approx. 60g total)

2 ounces tempeh (56g)

1 quarter avocado (50g)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp garlic powder

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned jackfruit. Use a fork to shred the pieces, removing any seeds as needed.

  • 2

    Dice the tempeh into small cubes. In a non-stick skillet, warm a little oil and add the tempeh. Sauté until lightly browned.

  • 3

    Add the shredded jackfruit to the skillet along with the smoked paprika, ground cumin, garlic powder, salt, and pepper. Stir well to coat the jackfruit and tempeh in the spices.

  • 4

    Stir in the black beans and allow the mixture to heat through for about 5 minutes, letting the flavors meld together.

  • 5

    Warm the corn tortillas in a separate pan or directly over a flame until they’re pliable.

  • 6

    Assemble the tacos by spooning the smoky jackfruit, tempeh, and bean mixture into each tortilla.

  • 7

    Top with slices of avocado for creaminess and serve immediately.