NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Young green jackfruit

2 oz Seitan

0.25 tbsp Olive oil

2 tbsp Adobo sauce

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

0.13 whole Avocado

1 tbsp Plain almond milk yogurt

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse and drain the jackfruit; remove the core and shred the pieces with a fork to create a pulled texture.

• 2

  Finely crumble or chop the seitan into small bits that match the texture of the shredded jackfruit.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the shredded jackfruit and seitan to the skillet, sautéing for 5-7 minutes until the edges become golden and slightly crisp.

• 5

  Stir in the adobo sauce, garlic powder, cumin, sea salt, and black pepper, adding a tablespoon of water if needed to coat everything evenly.

• 6

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

• 7

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

• 8

  Divide the jackfruit and seitan mixture among the tortillas, then top with the avocado crema and fresh cilantro.