NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

0.5 cup Black beans

0.5 cup Young green jackfruit

2 small Corn tortillas

0.13 whole Avocado

2 tbsp Unsweetened plain soy yogurt

1 tsp Lime juice

0.5 tsp Olive oil

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit and black beans, then shred the jackfruit using two forks to create a pulled texture.

• 2

  In a medium skillet, heat the olive oil over medium heat and add the crumbled tempeh, black beans, and shredded jackfruit.

• 3

  Season the mixture with smoked paprika, cumin, garlic powder, sea salt, and black pepper, sautéing for 8-10 minutes until the edges are golden and crispy.

• 4

  While the filling cooks, mash the avocado in a small bowl and whisk in the soy yogurt and lime juice until the crema is smooth and creamy.

• 5

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

• 6

  Assemble the tacos by dividing the jackfruit-tempeh mixture between the tortillas, then drizzle with the avocado crema and garnish with fresh cilantro.