Crispy Pulled Jackfruit Street Tacos

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

Crispy Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Jackfruit Street Tacos

Enjoy these vibrant street tacos featuring tender, seasoned young green jackfruit paired with crispy tempeh and hearty black beans, all tucked into warm corn tortillas and topped with a zesty red cabbage slaw and creamy avocado. Each bite offers a delightful mix of textures and spicy-sweet flavors that bring authentic street food flair to your table.

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NUTRITION

872kcal
Protein
64.3g
Fat
41.4g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1 can Young Green Jackfruit (140g drained)

260 grams Tempeh, diced

1/2 cup cooked Black Beans (130g)

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

1 tsp Olive Oil

1 tbsp Fresh Lime Juice

2 tbsp chopped Fresh Cilantro

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the canned jackfruit. Use a fork to gently shred it, discarding any seeds if desired.

  • 2

    Dice the tempeh into small bite-sized pieces. In a bowl, toss the tempeh with smoked paprika, ground cumin, salt, and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the seasoned tempeh until golden and slightly crispy, about 5-7 minutes. Remove and set aside.

  • 4

    In the same skillet, add the shredded jackfruit. Cook for 3-4 minutes to warm through and let it take on the spices from the pan. Stir in the black beans and cook for another 2 minutes.

  • 5

    Warm the corn tortillas in a separate dry skillet over medium heat or directly on an open flame briefly until soft and pliable.

  • 6

    In a small bowl, combine the shredded red cabbage, fresh lime juice, and chopped cilantro. Toss to create a zesty slaw.

  • 7

    Assemble the tacos by layering the crispy jackfruit mixture and sautéed tempeh onto each tortilla. Top with a generous spoonful of cabbage slaw and slices of avocado.

  • 8

    Serve immediately while warm, and enjoy your vibrant, protein-packed street tacos.

Crispy Pulled Jackfruit Street Tacos

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

Crispy Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Jackfruit Street Tacos

Enjoy these vibrant street tacos featuring tender, seasoned young green jackfruit paired with crispy tempeh and hearty black beans, all tucked into warm corn tortillas and topped with a zesty red cabbage slaw and creamy avocado. Each bite offers a delightful mix of textures and spicy-sweet flavors that bring authentic street food flair to your table.

NUTRITION

872kcal
Protein
64.3g
Fat
41.4g
Carbs
78.5g

SERVINGS

1 serving

INGREDIENTS

1 can Young Green Jackfruit (140g drained)

260 grams Tempeh, diced

1/2 cup cooked Black Beans (130g)

2 Corn Tortillas

1 cup shredded Red Cabbage

1/4 Avocado

1 tsp Olive Oil

1 tbsp Fresh Lime Juice

2 tbsp chopped Fresh Cilantro

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned jackfruit. Use a fork to gently shred it, discarding any seeds if desired.

  • 2

    Dice the tempeh into small bite-sized pieces. In a bowl, toss the tempeh with smoked paprika, ground cumin, salt, and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the seasoned tempeh until golden and slightly crispy, about 5-7 minutes. Remove and set aside.

  • 4

    In the same skillet, add the shredded jackfruit. Cook for 3-4 minutes to warm through and let it take on the spices from the pan. Stir in the black beans and cook for another 2 minutes.

  • 5

    Warm the corn tortillas in a separate dry skillet over medium heat or directly on an open flame briefly until soft and pliable.

  • 6

    In a small bowl, combine the shredded red cabbage, fresh lime juice, and chopped cilantro. Toss to create a zesty slaw.

  • 7

    Assemble the tacos by layering the crispy jackfruit mixture and sautéed tempeh onto each tortilla. Top with a generous spoonful of cabbage slaw and slices of avocado.

  • 8

    Serve immediately while warm, and enjoy your vibrant, protein-packed street tacos.