NUTRITION

SERVINGS

INGREDIENTS

2.25 oz soy curls

0.5 cup young green jackfruit

0.25 cup black beans

0.5 medium corn tortillas

0 tbsp avocado oil

0.25 whole avocado

2 tbsp plain vegan Greek yogurt

1 tsp lime juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Soak soy curls in warm water for 10 minutes, then drain and squeeze out excess moisture thoroughly.

• 2

  Rinse the jackfruit and shred it using two forks or your hands until it reaches a pulled-meat consistency.

• 3

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

• 4

  Add the soy curls and shredded jackfruit to the skillet, browning for 5-7 minutes until the edges are crispy and golden.

• 5

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

• 6

  Add the black beans and a splash of water to the pan, simmering for 3 minutes until the liquid has evaporated and flavors have melded.

• 7

  In a small bowl, mash the avocado with the vegan Greek yogurt and lime juice until the texture is smooth and velvety.

• 8

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

• 9

  Assemble the tacos by filling tortillas with the carnitas mixture and topping with a dollop of avocado crema, diced red onion, and fresh cilantro.