YOUR SOLIN GENERATED RECIPE
Jackfruit Tacos with Avocado Crema
Sautéed seitan and shredded jackfruit seasoned with smoky spices, tucked into warm corn tortillas and topped with a velvety avocado-lime crema.
INGREDIENTS
6 oz seitan
0.5 cup young green jackfruit
2 small corn tortillas
0.25 whole avocado
2 tbsp fresh lime juice
1 tsp olive oil
0.5 tsp smoked paprika
0.5 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tbsp red onion
2 tbsp unsweetened plain almond yogurt
1 tbsp water
PREPARATION
Rinse and drain the jackfruit, then use a fork to shred it into a meat-like consistency.
Crumble the seitan into small bits to match the jackfruit texture.
Heat olive oil in a skillet over medium heat; add jackfruit and seitan, sautéing until the edges turn golden and crisp.
Stir in smoked paprika, cumin, garlic powder, sea salt, and black pepper, adding a splash of water if needed to coat the mixture.
In a small bowl, mash the avocado with almond yogurt and 1 tablespoon of lime juice until a smooth, creamy consistency is reached.
Warm the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.
Assemble the tacos by layering the jackfruit-seitan mixture into the tortillas.
Top with the avocado crema, diced red onion, fresh cilantro, and the remaining lime juice.