NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned young green jackfruit

4 oz Organic tempeh

0.5 cup Canned black beans

2 tbsp Nutritional yeast

1 small Corn tortillas

0.13 whole Avocado

2 tbsp Unsweetened almond milk yogurt

1 tsp Lime juice

0 tsp Avocado oil

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then remove the hard core and shred the flesh with a fork until it reaches a pulled texture.

• 2

  Heat the avocado oil in a large skillet over medium heat and add the shredded jackfruit and crumbled tempeh.

• 3

  Season the mixture with smoked paprika, cumin, garlic powder, sea salt, and black pepper, sautéing for 7 minutes until the edges are golden.

• 4

  Stir in the black beans and nutritional yeast, cooking for another 3 minutes until the beans are heated through and the yeast is well incorporated.

• 5

  In a small bowl, mash the avocado with the almond milk yogurt and lime juice until the crema is smooth and creamy.

• 6

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

• 7

  Assemble the tacos by spooning the jackfruit and tempeh mixture into the tortillas, then drizzle with avocado crema and garnish with fresh cilantro.