NUTRITION

SERVINGS

INGREDIENTS

1 cup Young Green Jackfruit (150g)

150g Tempeh

2 Corn Tortillas

1 cup shredded Red Cabbage (70g)

1/2 medium Carrot, grated (30g)

1/2 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Drain and rinse the jackfruit. Using your hands or forks, shred the jackfruit into bite-sized pieces.

• 2

  Cut the tempeh into small cubes or crumble it. In a skillet, heat the olive oil over medium heat and add the tempeh. Sauté until it begins to brown, about 5-7 minutes.

• 3

  Add the jackfruit to the skillet along with smoked paprika, ground cumin, garlic powder, salt, and pepper. Cook for an additional 5 minutes to let the flavors meld, stirring occasionally.

• 4

  In a separate bowl, combine the shredded red cabbage and grated carrot. Drizzle with lime juice and a pinch of salt; toss to combine and set aside to develop flavors.

• 5

  Warm the corn tortillas in a dry skillet or microwave until pliable.

• 6

  Assemble the tacos by layering a portion of the smoky tempeh and jackfruit mixture onto each tortilla, and then topping with a generous spoonful of the cabbage slaw.

• 7

  Serve immediately, adding extra lime juice or spices as desired.