NUTRITION

SERVINGS

INGREDIENTS

2 oz Seitan

0.5 cup Young green jackfruit

1 medium Corn tortillas

0.13 whole Avocado

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

• 1

  Drain the jackfruit and seitan, then pat dry thoroughly with a paper towel to ensure they crisp up in the pan.

• 2

  Use two forks to shred the seitan and jackfruit into thin, carnitas-style strands.

• 3

  In a large skillet, heat the olive oil over medium-high heat and add the shredded mixture along with cumin, paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Cook for 8-10 minutes, stirring occasionally, until the edges are golden brown and slightly crispy.

• 5

  While the filling cooks, mash the avocado with lime juice in a small bowl until smooth and creamy.

• 6

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

• 7

  Divide the carnitas mixture between the tortillas, top with a dollop of avocado crema, and garnish with fresh cilantro.