NUTRITION

SERVINGS

INGREDIENTS

0.25 cup young jackfruit

5 oz extra-firm tofu

0.13 cup black beans

2 tbsp nutritional yeast

0.25 cup non-fat Greek yogurt

1 whole corn tortillas

1 cup shredded cabbage

1 tbsp lime juice

1 tsp smoked paprika

1 tsp cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the shredded jackfruit, crumbled tofu, and black beans to the skillet, cooking for 6 minutes until slightly browned.

• 5

  Stir in the smoked paprika, cumin, garlic powder, nutritional yeast, sea salt, and black pepper until the mixture is evenly coated.

• 6

  In a small bowl, toss the shredded cabbage with lime juice to create a zesty slaw.

• 7

  Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.

• 8

  Assemble the tacos by filling each tortilla with the smoky protein mixture, topping with the zesty slaw and a dollop of Greek yogurt.