NUTRITION

SERVINGS

INGREDIENTS

6 oz Seitan

1 cup Young green jackfruit

0.25 tbsp Olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

0.13 whole Avocado

1 tbsp Fresh lime juice

1 tbsp Water

1 tbsp Fresh cilantro

2 tbsp Red onion

PREPARATION

• 1

  Drain and rinse the jackfruit and seitan, then pat dry with a towel and shred into thin, bite-sized pieces.

• 2

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

• 3

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

• 4

  Sauté the mixture for 8 to 10 minutes, stirring occasionally, until the edges are golden and develop a crispy texture.

• 5

  In a small bowl, mash the avocado with lime juice and water until the consistency is smooth and creamy.

• 6

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame until they are pliable.

• 7

  Divide the savory jackfruit and seitan mixture evenly between the warm tortillas.

• 8

  Garnish each taco with a dollop of avocado crema, diced red onion, and fresh cilantro before serving.