NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young jackfruit

2 oz seitan

1 medium corn tortillas

0.13 whole avocado

1 tbsp nutritional yeast

1 tbsp adobo sauce

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp water

1 tbsp fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then use a fork to shred the pieces until they resemble the texture of pulled meat.

• 2

  Shred the seitan into thin strips or small crumbles to match the jackfruit consistency.

• 3

  In a non-stick skillet over medium heat, combine the jackfruit, seitan, adobo sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Sauté the mixture for 8-10 minutes, stirring occasionally, until the edges are slightly crispy and the sauce has thickened.

• 5

  While the filling cooks, place the avocado, nutritional yeast, lime juice, and water in a small blender or food processor and blend until completely smooth.

• 6

  Warm the corn tortillas in a dry pan over medium-high heat for 30 seconds per side until soft and pliable.

• 7

  Assemble the tacos by dividing the jackfruit and seitan mixture between the tortillas, topping each with a dollop of avocado crema and fresh cilantro.