NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned young green jackfruit

0.75 cup Canned black beans

1 medium High-protein flour tortillas

0.75 cup Plain non-fat Greek yogurt

1 cup Shredded cabbage mix

1 tbsp Lime juice

1 tsp Smoked paprika

0.5 tsp Cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

1 tbsp Water

1 tbsp Chopped cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then shred the pieces using two forks to create a pulled texture.

• 2

  In a medium skillet over medium heat, add the avocado oil followed by the shredded jackfruit and black beans.

• 3

  Season the jackfruit mixture with smoked paprika, cumin, garlic powder, sea salt, and black pepper, sautéing for 7 minutes until slightly browned.

• 4

  While the jackfruit cooks, whisk together the Greek yogurt, lime juice, and water in a small bowl until smooth.

• 5

  Toss the shredded cabbage with half of the yogurt dressing and the chopped cilantro to create the zesty slaw.

• 6

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

• 7

  Assemble the tacos by layering the smoky jackfruit and bean filling into the tortillas, topping with the zesty slaw and a final drizzle of dressing.