NUTRITION

SERVINGS

INGREDIENTS

0.5 cup jackfruit

1 oz soy curls

0.25 cup black beans

0.25 cup Greek yogurt

0.5 whole high-protein tortilla

0.25 tsp avocado oil

0.5 tsp smoked paprika

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 cup shredded cabbage

1 tbsp lime juice

1 tbsp cilantro

PREPARATION

• 1

  Place the dry soy curls in a bowl of warm water for 10 minutes to rehydrate, then drain and squeeze out all excess moisture.

• 2

  Rinse the canned jackfruit thoroughly and use a fork to shred the pieces into a pulled-meat texture, removing any hard core bits.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and add the rehydrated soy curls, shredded jackfruit, and black beans.

• 4

  Season the mixture with smoked paprika, cumin, garlic powder, and sea salt, sautéing for 8-10 minutes until the edges become golden and slightly crisp.

• 5

  While the filling cooks, whisk the lime juice into the Greek yogurt in a small bowl to create a zesty crema, then toss half of it with the shredded cabbage and cilantro.

• 6

  Warm the high-protein tortilla in a dry skillet for 30 seconds per side until soft and pliable.

• 7

  Assemble the taco by piling the smoky jackfruit and soy curl mixture onto the tortilla, topping with the crunchy slaw and a final drizzle of the remaining lime crema.