NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young jackfruit

4 oz extra firm tofu

0.5 cup black beans

0.5 cup non-fat plain Greek yogurt

2 medium corn tortillas

1 tbsp chipotle peppers in adobo sauce

0 tsp olive oil

1 tbsp lime juice

0.25 cup red onion

0.25 cup fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ground cumin

PREPARATION

• 1

  Drain and rinse the canned young jackfruit, then use a fork to shred the pieces into a pulled texture.

• 2

  Press the extra firm tofu to remove excess moisture and crumble it into small, bite-sized pieces.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced red onion until translucent.

• 4

  Add the shredded jackfruit, crumbled tofu, and black beans to the skillet, stirring to combine.

• 5

  Mix in the chipotle peppers, ground cumin, garlic powder, sea salt, and black pepper.

• 6

  Cook the mixture for 8 to 10 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded.

• 7

  While the filling cooks, whisk together the non-fat plain Greek yogurt and lime juice in a small bowl to create the crema.

• 8

  Warm the corn tortillas in a dry pan or over a low flame until they are soft and slightly charred.

• 9

  Divide the smoky jackfruit and tofu filling evenly between the warm tortillas.

• 10

  Top each taco with a generous dollop of the lime crema and a sprinkle of fresh cilantro before serving.