NUTRITION

SERVINGS

INGREDIENTS

5 oz seitan

0.5 cup canned young green jackfruit

0.25 cup black beans

2 tbsp nutritional yeast

2 small corn tortillas

0.25 whole avocado

0.25 cup plain soy Greek yogurt

1 tsp avocado oil

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then shred it using two forks into thin, meat-like strands.

• 2

  Finely crumble the seitan into small pieces to match the texture of the shredded jackfruit.

• 3

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

• 4

  Add the shredded jackfruit, crumbled seitan, smoked paprika, ground cumin, garlic powder, and sea salt to the pan.

• 5

  Sauté the mixture for 8 to 10 minutes, stirring occasionally, until the edges of the jackfruit and seitan become crispy and golden brown.

• 6

  Stir in the black beans and nutritional yeast, cooking for another 2 minutes until everything is heated through.

• 7

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

• 8

  Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side.

• 9

  Divide the jackfruit and seitan carnitas evenly between the two warm tortillas.

• 10

  Top each taco with a dollop of the avocado crema and a sprinkle of fresh cilantro before serving.