Jackfruit Tacos with Avocado Crema

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

Jackfruit Tacos with Avocado Crema

YOUR SOLIN GENERATED RECIPE

Jackfruit Tacos with Avocado Crema

Shredded jackfruit and protein-rich black beans sautéed in smoky spices, tucked into warm tortillas and drizzled with a velvety avocado-lime crema.

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NUTRITION

542kcal
Protein
35.8g
Fat
17.2g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned young green jackfruit

0.75 cup canned black beans

4 oz extra firm tofu

3 tbsp nutritional yeast

1 small corn tortillas

0.13 whole avocado

0.25 cup plain soy yogurt

1 tsp lime juice

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Rinse the jackfruit and black beans thoroughly. Use two forks to shred the jackfruit into a pulled texture.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add the shredded jackfruit, black beans, and crumbled extra firm tofu.

  • 3

    Season the mixture with chili powder, cumin, garlic powder, sea salt, and black pepper. Sauté for 8 to 10 minutes until the edges are slightly browned.

  • 4

    Stir in the nutritional yeast and a tablespoon of water to create a savory, golden coating on the jackfruit and beans.

  • 5

    In a small bowl, mash the avocado with the soy yogurt and lime juice until the crema is smooth and creamy.

  • 6

    Warm the corn tortillas in a dry skillet for 30 seconds on each side until pliable.

  • 7

    Assemble the tacos by filling the tortillas with the jackfruit mixture, topping with a dollop of avocado crema and fresh cilantro.

Jackfruit Tacos with Avocado Crema

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

Jackfruit Tacos with Avocado Crema

YOUR SOLIN GENERATED RECIPE

Jackfruit Tacos with Avocado Crema

Shredded jackfruit and protein-rich black beans sautéed in smoky spices, tucked into warm tortillas and drizzled with a velvety avocado-lime crema.

NUTRITION

542kcal
Protein
35.8g
Fat
17.2g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned young green jackfruit

0.75 cup canned black beans

4 oz extra firm tofu

3 tbsp nutritional yeast

1 small corn tortillas

0.13 whole avocado

0.25 cup plain soy yogurt

1 tsp lime juice

0.5 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

  • 1

    Rinse the jackfruit and black beans thoroughly. Use two forks to shred the jackfruit into a pulled texture.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add the shredded jackfruit, black beans, and crumbled extra firm tofu.

  • 3

    Season the mixture with chili powder, cumin, garlic powder, sea salt, and black pepper. Sauté for 8 to 10 minutes until the edges are slightly browned.

  • 4

    Stir in the nutritional yeast and a tablespoon of water to create a savory, golden coating on the jackfruit and beans.

  • 5

    In a small bowl, mash the avocado with the soy yogurt and lime juice until the crema is smooth and creamy.

  • 6

    Warm the corn tortillas in a dry skillet for 30 seconds on each side until pliable.

  • 7

    Assemble the tacos by filling the tortillas with the jackfruit mixture, topping with a dollop of avocado crema and fresh cilantro.