NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned young green jackfruit

8 oz Extra firm tofu

0.25 cup Canned black beans

0.25 tbsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Corn tortillas

1 cup Shredded cabbage mix

0.25 cup Nonfat Greek yogurt

1 tbsp Lime juice

1 tbsp Fresh cilantro

1 tsp Hot sauce

PREPARATION

• 1

  Drain and rinse the jackfruit, then use a fork to shred it into a pulled-meat consistency.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat.

• 4

  Add the shredded jackfruit, crumbled tofu, and rinsed black beans to the skillet.

• 5

  Stir in the smoked paprika, cumin, garlic powder, sea salt, and black pepper, cooking for 8-10 minutes until the edges are golden and slightly crispy.

• 6

  In a small bowl, whisk together the Greek yogurt, lime juice, and hot sauce to create a zesty dressing.

• 7

  Toss the shredded cabbage mix with half of the yogurt dressing and the fresh cilantro.

• 8

  Briefly toast the corn tortillas over an open flame or in a dry pan until warm and pliable.

• 9

  Fill each tortilla with the smoky jackfruit and tofu mixture, top with the zesty slaw, and drizzle with the remaining dressing.