Name: Smoky Shredded Jackfruit Tacos with Creamy Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup shredded young green jackfruit (canned); 100g extra firm tofu, crumbled; 1/2 cup cooked black beans; 2 corn tortillas; 1/2 avocado; 1/2 cup nonfat plain Greek yogurt; 1 cup shredded red cabbage; 2 tbsp thinly sliced red onion; Juice of 1/2 lime; 1 tsp chipotle powder; 1 tsp smoked paprika; 1 tsp ground cumin; Salt and pepper to taste

Smoky Shredded Jackfruit Tacos with Creamy Avocado Crema

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

YOUR SOLIN GENERATED RECIPE

Smoky Shredded Jackfruit Tacos with Creamy Avocado Crema

Enjoy these vibrant tacos featuring tender, smoky shredded jackfruit paired with crumbled extra firm tofu and hearty black beans, all nestled in warm corn tortillas. Topped with a refreshing red cabbage slaw and drizzled with a creamy avocado crema, each bite is a celebration of textures and bold flavors that make for a satisfying, protein-packed meal.

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NUTRITION

Protein

35.4g

Fat

18.1g

Carbs

71.2g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded young green jackfruit (canned)

100g extra firm tofu, crumbled

1/2 cup cooked black beans

2 corn tortillas

1/2 avocado

1/2 cup nonfat plain Greek yogurt

1 cup shredded red cabbage

2 tbsp thinly sliced red onion

Juice of 1/2 lime

1 tsp chipotle powder

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper to taste

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PREPARATION

1
Drain and rinse the canned jackfruit. Shred the jackfruit pieces using a fork to get a pulled texture.
2
Crumble the extra firm tofu into small pieces. In a skillet over medium heat, combine the crumbled tofu and shredded jackfruit with the chipotle powder, smoked paprika, ground cumin, salt, and pepper. Sauté for about 5-7 minutes until heated through and slightly crispy.
3
Gently stir in the black beans and warm for an additional 2 minutes. Adjust seasoning as needed.
4
For the avocado crema, in a blender combine the avocado flesh, nonfat Greek yogurt, juice of half a lime, a pinch of salt, and pepper until smooth and creamy.
5
Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a generous portion of the jackfruit-tofu-black bean mixture.
6
Top with shredded red cabbage and thinly sliced red onion. Drizzle the avocado crema over the tacos.
7
Serve immediately and enjoy your protein-packed, smoky shredded jackfruit tacos!