NUTRITION

SERVINGS

INGREDIENTS

1.75 oz Soy curls

0.5 cup Young green jackfruit

0.25 cup Black beans

1 small Corn tortillas

0.25 cup High-protein plant-based yogurt

0.25 whole Avocado

1 tbsp Hemp hearts

0 tsp Avocado oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Soak soy curls in warm water for 10 minutes, then drain and squeeze out excess moisture.

• 2

  Shred the canned jackfruit using two forks to mimic the texture of pulled pork.

• 3

  Heat avocado oil in a large skillet over medium-high heat and add the soy curls and shredded jackfruit.

• 4

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

• 5

  Stir in the black beans and cook for another 2 minutes until heated through.

• 6

  In a small bowl, mash the avocado with the plant-based yogurt and lime juice until the crema is smooth.

• 7

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

• 8

  Assemble the tacos by filling the tortillas with the jackfruit carnitas, then topping with the avocado crema, hemp hearts, and fresh cilantro.