YOUR SOLIN GENERATED RECIPE
Crispy Jackfruit Tacos with Fresh Cilantro Lime Slaw
Enjoy these vibrant, crispy jackfruit tacos complemented with a fresh cilantro lime slaw and a protein boost from tempeh and black beans. Each bite combines tender jackfruit, savory crushed tempeh, and the brightness of lime and cilantro, all nestled in warm corn tortillas—perfect for a balanced, clean meal.
INGREDIENTS
1 cup canned young green jackfruit (150g)
3 oz tempeh (85g)
1/2 cup cooked black beans (130g)
2 corn tortillas (28g each)
1 cup shredded green cabbage (89g)
1/2 cup shredded carrot (61g)
2 tbsp fresh cilantro
3 tbsp lime juice
1 tsp olive oil
1 tsp mixed spices (cumin, smoked paprika, salt, pepper)
PREPARATION
Preheat a non-stick skillet over medium heat. Drain and rinse the jackfruit, then gently shred it into bite-sized pieces, discarding any seeds if preferred.
In the same skillet, add the olive oil and sauté the jackfruit with the mixed spices until slightly crispy, about 5-7 minutes.
Meanwhile, crumble the tempeh and lightly pan-fry it until golden on all sides, about 4-5 minutes. Add the black beans to the tempeh during the last 2 minutes of cooking to warm through.
In a bowl, toss together the shredded cabbage, shredded carrot, and chopped cilantro. Drizzle with lime juice and mix well to create a zesty slaw.
Warm the corn tortillas in a separate skillet or directly over a gas flame for a few seconds on each side until pliable.
Assemble the tacos by placing a layer of the crispy jackfruit on each tortilla, topping with the tempeh and black bean mixture, and finishing with a generous helping of the fresh cilantro lime slaw.
Serve immediately and enjoy your flavorful, protein-packed, and crunchy tacos.