NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Seitan

0.5 cup Canned young jackfruit

0.25 tbsp Avocado oil

1 tbsp Adobo sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.33 cup Black beans

1 medium Corn tortillas

0.13 whole Avocado

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse and drain the canned jackfruit and seitan; finely chop the seitan and shred the jackfruit using two forks to mimic a pulled texture.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat, then add the seitan and jackfruit, cooking until the edges become slightly crisp and golden.

• 3

  Stir in the adobo sauce, sea salt, black pepper, and garlic powder, adding a splash of water if needed to coat the mixture evenly, and simmer for 5 minutes.

• 4

  Prepare the crema by mashing the avocado with lime juice in a small bowl until it reaches a velvety consistency.

• 5

  Warm the corn tortillas in a dry pan until pliable and heat the black beans in a small saucepan over low heat.

• 6

  Assemble the tacos by dividing the smoky jackfruit-seitan mixture between the tortillas, topping with a dollop of avocado crema and fresh cilantro, with the beans on the side.