NUTRITION

SERVINGS

INGREDIENTS

1.75 oz soy curls

0.5 cup young jackfruit

0.5 small corn tortilla

0.06 whole avocado

1 tbsp chipotle peppers in adobo

1 tbsp lime juice

1 tbsp nutritional yeast

0.25 cup white onion

1 tsp garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 cup vegetable broth

PREPARATION

• 1

  Rehydrate soy curls in warm vegetable broth and nutritional yeast for 10 minutes, then drain and squeeze out excess liquid.

• 2

  Rinse the canned jackfruit, remove the tough inner core, and shred the remaining petals with a fork.

• 3

  Sauté the diced white onion and minced garlic in olive oil until the onions are soft and translucent.

• 4

  Add the rehydrated soy curls and shredded jackfruit to the skillet, cooking until lightly browned.

• 5

  Stir in the chipotle peppers in adobo, cumin, sea salt, and black pepper, simmering for 5 minutes to meld flavors.

• 6

  Mash the avocado with lime juice in a small bowl until the texture is silky and smooth.

• 7

  Toast the corn tortilla in a dry pan over medium heat until it becomes pliable and warm.

• 8

  Assemble the taco by spooning the spicy jackfruit mixture into the tortilla and topping with avocado crema.