NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded seitan

0.5 cup canned young green jackfruit

2 tbsp adobo sauce

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp ground cumin

0.5 tsp smoked paprika

2 small corn tortillas

0.25 whole avocado

1 tbsp lime juice

1 tbsp chopped cilantro

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Drain the jackfruit and rinse thoroughly. Use your hands or a fork to shred the jackfruit pieces into a meat-like consistency, removing any hard core bits.

• 2

  In a non-stick skillet over medium heat, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds.

• 3

  Add the shredded seitan and shredded jackfruit to the skillet. Season with cumin, smoked paprika, sea salt, and black pepper. Sauté for 5 minutes until the edges of the seitan begin to crisp.

• 4

  Stir in the adobo sauce and 1 tablespoon of water. Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken.

• 5

  While the filling simmers, prepare the crema by mashing the avocado with lime juice and 1 tablespoon of water until completely smooth and pourable.

• 6

  Warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable.

• 7

  Assemble the tacos by spooning the seitan and jackfruit mixture into the tortillas. Top with the avocado crema and fresh cilantro.