NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Soy curls

0.5 cup Young green jackfruit

2 tbsp Nutritional yeast

0.25 cup Black beans

2 medium Corn tortillas

0.25 whole Avocado

1 tbsp Lime juice

1 tbsp Adobo sauce

0.5 tsp Garlic powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 tbsp Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Place the dry soy curls in a bowl and cover with warm water for 10 minutes, then drain and squeeze thoroughly to remove all excess moisture.

• 2

  Rinse the canned jackfruit, remove the hard core sections, and use a fork to shred the pieces into a pulled texture.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the rehydrated soy curls and shredded jackfruit to the skillet, sautéing for 6-8 minutes until the edges become golden and slightly crispy.

• 5

  Stir in the adobo sauce, nutritional yeast, garlic powder, cumin, sea salt, black pepper, and water, tossing to coat the protein evenly.

• 6

  Lower the heat to medium and simmer for 3-5 minutes until the liquid has been absorbed and the flavors have melded.

• 7

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

• 8

  Warm the corn tortillas in a dry pan or over an open flame until soft and slightly charred.

• 9

  Divide the black beans and the adobo jackfruit mixture between the tortillas.

• 10

  Top each taco with a generous dollop of avocado crema and fresh cilantro before serving.