NUTRITION

SERVINGS

INGREDIENTS

2 oz Seitan

0.5 cup Young green jackfruit

2 medium Corn tortillas

0.25 whole Avocado

1 tbsp Lime juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

2 tbsp Water

PREPARATION

• 1

  Drain and rinse the jackfruit, then use a fork to shred the pieces into a pulled-meat texture.

• 2

  Shred the seitan into thin, irregular strips to mimic the texture of the jackfruit.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the shredded seitan, jackfruit, cumin, smoked paprika, garlic powder, sea salt, and black pepper to the skillet.

• 5

  Sauté for 8-10 minutes, stirring occasionally, until the edges are crispy and caramelized.

• 6

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

• 7

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

• 8

  Divide the filling between the tortillas and top with the avocado crema and fresh cilantro.