NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

1 cup Young green jackfruit

0.5 cup Black beans

2 small Corn tortillas

0.5 tsp Olive oil

0.5 cup Non-fat plain Greek yogurt

1 cup Shredded cabbage

1 tbsp Lime juice

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.5 tsp Garlic powder

0.25 cup Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain and rinse the jackfruit and tofu, then shred the jackfruit with a fork and crumble the tofu into small pieces.

• 2

  Heat olive oil in a large skillet over medium heat and add the jackfruit, crumbled tofu, and black beans.

• 3

  Season the mixture with smoked paprika, cumin, garlic powder, sea salt, and black pepper, sautéing for 8-10 minutes until golden.

• 4

  Prepare the slaw by tossing shredded cabbage with lime juice and half of the chopped cilantro in a small bowl.

• 5

  Whisk the Greek yogurt in a separate bowl with a pinch of salt to create a creamy lime-infused crema.

• 6

  Warm the corn tortillas in a dry pan over medium-high heat for about 30 seconds on each side until pliable.

• 7

  Assemble the tacos by filling tortillas with the smoky jackfruit mixture, then top with the zesty slaw, a dollop of crema, and remaining cilantro.