NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young green jackfruit (drained)

1/2 cup cooked black beans

3 ounces tempeh, sliced

2 small corn tortillas

1/4 medium avocado

3 tbsp nonfat Greek yogurt

1/2 lime (juiced)

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

2 tbsp chopped fresh cilantro

Salt and pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat. Rinse and drain the jackfruit, then shred it using a fork to mimic pulled texture.

• 2

  In a bowl, combine the shredded jackfruit with smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Stir well to coat evenly.

• 3

  Add the jackfruit to the heated skillet and cook for about 5-7 minutes until it heats through and slightly caramelizes.

• 4

  Meanwhile, slice the tempeh into thin strips. Season with a pinch of salt, pepper, and a light dusting of smoked paprika.

• 5

  In a separate non-stick pan, lightly sauté the tempeh strips over medium heat for about 4-5 minutes per side until golden and firm.

• 6

  Warm the corn tortillas in a dry skillet or on a griddle until they become pliable.

• 7

  To prepare the avocado crema, blend the avocado, nonfat Greek yogurt, lime juice, and a pinch of salt in a small bowl or blender until smooth. If desired, add a teaspoon of water to adjust consistency.

• 8

  Layer each tortilla with a serving of spiced jackfruit, black beans, and sautéed tempeh.

• 9

  Drizzle the avocado crema over the filling and sprinkle with chopped fresh cilantro.

• 10

  Serve immediately and enjoy your delicious, protein-packed smoky jackfruit tacos.