NUTRITION

SERVINGS

INGREDIENTS

5 oz tempeh

0.5 cup canned young green jackfruit

2 tbsp nutritional yeast

2 medium corn tortillas

0.13 whole avocado

1 tbsp lime juice

0.25 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

2 tbsp water

PREPARATION

• 1

  Drain and rinse the jackfruit, then use a fork to shred the pieces into a pulled texture.

• 2

  Crumble the tempeh into small, bite-sized pieces to mimic a ground meat consistency.

• 3

  Heat the olive oil in a non-stick skillet over medium heat.

• 4

  Add the shredded jackfruit and crumbled tempeh to the pan, sautéing for 5-7 minutes until they begin to turn golden brown.

• 5

  Stir in the smoked paprika, cumin, garlic powder, sea salt, black pepper, and nutritional yeast until the mixture is evenly coated.

• 6

  Pour in the water to deglaze the pan and simmer for 2-3 minutes until the liquid has absorbed and the flavors are well-combined.

• 7

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

• 8

  Warm the corn tortillas in a dry skillet for 30 seconds on each side until pliable.

• 9

  Divide the jackfruit and tempeh filling between the two tortillas.

• 10

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