NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.5 cup Canned young green jackfruit

0.25 cup Black beans

0.5 cup Non-fat Greek yogurt

0.25 tbsp Raw pepitas

1 small Corn tortillas

1 cup Shredded green cabbage

1 tbsp Lime juice

0 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Apple cider vinegar

PREPARATION

• 1

  Rinse the canned jackfruit and shred it into fibers using two forks, then crumble the tempeh into small pieces.

• 2

  Heat the olive oil in a large skillet over medium heat and add the shredded jackfruit and crumbled tempeh.

• 3

  Season the mixture with smoked paprika, garlic powder, onion powder, sea salt, and black pepper, sautéing for 8 to 10 minutes until the edges are golden and crispy.

• 4

  While the protein cooks, whisk together the Greek yogurt, half of the lime juice, and chopped cilantro in a small bowl to create the crema.

• 5

  In a separate bowl, toss the shredded cabbage with the remaining lime juice and apple cider vinegar to make the zesty slaw.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.

• 7

  Assemble the tacos by placing a layer of black beans on each tortilla, followed by the smoky jackfruit and tempeh mixture.

• 8

  Top each taco with the crisp cabbage slaw, a sprinkle of raw pepitas, and a generous dollop of the lime crema before serving.