Name: Smoky Jackfruit Tacos with Zesty Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz tempeh; 0.5 cup young green jackfruit; 0.25 cup black beans; 1 cup non-fat plain Greek yogurt; 1 whole corn tortillas; 1 cup shredded cabbage; 1 tbsp lime juice; 0.25 tsp olive oil; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Jackfruit Tacos with Zesty Slaw

Sautéed jackfruit and crumbled tempeh seasoned with smoky spices, tucked into warm tortillas and topped with a crisp, zesty yogurt slaw.

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NUTRITION

Protein

48.6g

Fat

12.5g

Carbs

71.2g

SERVINGS

1 serving

INGREDIENTS

3 oz tempeh

0.5 cup young green jackfruit

0.25 cup black beans

1 cup non-fat plain Greek yogurt

1 whole corn tortillas

1 cup shredded cabbage

1 tbsp lime juice

0.25 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Drain and rinse the jackfruit, then use a fork to shred it into a pulled-meat consistency.
2
Crumble the tempeh into small pieces using your hands.
3
Heat the olive oil in a large skillet over medium heat and add the jackfruit, tempeh, and black beans.
4
Season the mixture with smoked paprika, cumin, garlic powder, onion powder, sea salt, and black pepper, sautéing for 8-10 minutes until slightly browned.
5
In a medium bowl, combine the Greek yogurt, lime juice, and shredded cabbage to create a thick, zesty slaw.
6
Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.
7
Divide the smoky jackfruit and tempeh mixture between the tortillas and top generously with the zesty cabbage slaw.