NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Young green jackfruit

4 oz Tempeh

0 tbsp Olive oil

1 tbsp Chipotle peppers in adobo

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 cup Black beans

0.5 cup Nonfat Greek yogurt

1 tbsp Lime juice

1 small Corn tortillas

0.25 cup Red cabbage

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then shred it using two forks to mimic the texture of pulled pork.

• 2

  Crumble the tempeh into small pieces and set aside.

• 3

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

• 4

  Stir in the chipotle peppers, garlic powder, smoked paprika, sea salt, and black pepper, cooking for 8-10 minutes until slightly browned.

• 5

  Add the black beans to the skillet and cook for another 2 minutes until warmed through.

• 6

  In a small bowl, whisk together the Greek yogurt and lime juice to create the high-protein crema.

• 7

  Warm the corn tortillas in a dry pan or over an open flame until pliable.

• 8

  Assemble the tacos by layering the jackfruit mixture, shredded red cabbage, a dollop of lime crema, and fresh cilantro.