NUTRITION

SERVINGS

INGREDIENTS

6 oz Seitan

1 cup Young green jackfruit

2 small Corn tortillas

0.13 whole Avocado

1 tbsp Lime juice

0.5 tsp Olive oil

1 tbsp Adobo sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

2 tbsp Water

PREPARATION

• 1

  Rinse the canned jackfruit thoroughly and pat dry. Use your hands or a fork to shred the jackfruit and crumble the seitan into small pieces.

• 2

  Heat the olive oil in a non-stick skillet over medium heat. Add the shredded jackfruit and seitan, sautéing for 5-7 minutes until the edges become slightly golden and crispy.

• 3

  Stir in the garlic powder, onion powder, cumin, sea salt, and black pepper. Add the adobo sauce and water, stirring to coat the mixture evenly.

• 4

  Reduce heat to low, cover the skillet, and simmer for 5 minutes until the liquid is absorbed and the flavors have melded.

• 5

  In a small bowl, mash the avocado with the lime juice and half of the chopped cilantro until a smooth, creamy consistency is reached.

• 6

  Warm the corn tortillas in a dry pan or over an open gas flame for 30 seconds per side until soft and slightly charred.

• 7

  Divide the adobo jackfruit and seitan mixture between the tortillas. Top each taco with a dollop of avocado crema and the remaining fresh cilantro.