NUTRITION

SERVINGS

INGREDIENTS

7 oz Organic tempeh

0.5 cup Young green jackfruit

0.25 tsp Avocado oil

1 tsp Smoked paprika

1 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Corn tortilla

0.06 whole Avocado

1 tbsp Unsweetened Greek-style plant yogurt

1 tsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain the canned jackfruit and rinse thoroughly, then pat dry and shred into bite-sized pieces using two forks.

• 2

  Crumble the organic tempeh into small, irregular bits to mimic the texture of traditional carnitas.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 4

  Add the shredded jackfruit and crumbled tempeh to the pan, sautéing for 5-7 minutes until the edges become golden and slightly crispy.

• 5

  Stir in the smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and black pepper, tossing to coat the mixture evenly.

• 6

  In a small bowl, mash the avocado with the plant yogurt and lime juice until the consistency is smooth and creamy.

• 7

  Warm the corn tortilla in a separate dry skillet for about 30 seconds per side until pliable.

• 8

  Place the jackfruit and tempeh mixture into the center of the tortilla.

• 9

  Top with a dollop of the avocado crema and garnish with freshly chopped cilantro before serving.