YOUR SOLIN GENERATED RECIPE
Shredded Jackfruit Tacos with Fresh Slaw
Enjoy these vibrant tacos featuring tender shredded jackfruit and crumbled tempeh, tossed with black beans for an extra protein punch. Served on soft corn tortillas and topped with a zesty fresh slaw of red cabbage, carrot, and red onion drizzled lightly with lime juice and a hint of olive oil, this dish is a colorful fusion of textures and flavors that's both satisfying and nutritious.
INGREDIENTS
1/2 can Young Green Jackfruit in Brine (140g)
100g Tempeh, crumbled
1/2 cup Black Beans, drained (130g)
2 Corn Tortillas
1 cup shredded Red Cabbage
1 medium Carrot, shredded
1/4 cup sliced Red Onion
1 tsp Olive Oil
2 tbsp Lime Juice
Spices: Cumin, Smoked Paprika, Salt, Pepper
2 tbsp chopped Fresh Cilantro
PREPARATION
Drain and rinse the jackfruit, then use forks or your hands to shred it into bite-sized pieces.
Crumbled the tempeh into a small bowl and season with cumin, smoked paprika, salt, and pepper.
In a non-stick skillet, heat the olive oil over medium heat. Sauté the crumbled tempeh for 3-4 minutes until lightly browned.
Add the shredded jackfruit to the skillet along with the black beans. Stir and cook for another 5 minutes, allowing the flavors to meld. Adjust seasonings as needed.
Meanwhile, prepare the fresh slaw by combining shredded red cabbage, shredded carrot, and sliced red onion in a bowl. Drizzle with lime juice and toss in the chopped cilantro.
Warm the corn tortillas in a separate pan for about 30 seconds on each side until they are soft and pliable.
Assemble the tacos by layering the jackfruit-tempeh mixture onto the tortillas, then top with a generous serving of the fresh slaw.
Serve immediately and enjoy your delicious, protein-rich shredded jackfruit tacos with fresh slaw.