NUTRITION

SERVINGS

INGREDIENTS

0.5 cup young green jackfruit

0.13 cup seitan

3 oz tempeh

1 medium corn tortillas

0.13 whole avocado

2 tbsp nutritional yeast

0.25 tbsp extra virgin olive oil

1 tbsp lime juice

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit thoroughly, then use a fork to shred the pieces into a meat-like consistency.

• 2

  Finely chop the seitan and crumble the tempeh into small, bite-sized pieces to ensure even cooking.

• 3

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

• 4

  Add the shredded jackfruit, chopped seitan, and crumbled tempeh to the pan, sautéing for 5 minutes.

• 5

  Stir in the smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, continuing to cook for 5 more minutes until the edges are golden and crisp.

• 6

  In a small bowl, mash the avocado with lime juice and nutritional yeast until it reaches a velvety, smooth consistency.

• 7

  Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until pliable.

• 8

  Assemble the tacos by filling the tortillas with the protein mixture, topping with the avocado crema, and finishing with fresh cilantro.