NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Tempeh

0.25 cup Young green jackfruit

1 whole Corn tortillas

0.25 cup Unsweetened soy yogurt

0.13 whole Avocado

4 tbsp Nutritional yeast

1 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit, then shred it using two forks to create a pulled texture.

• 2

  Crumble the tempeh into small, bite-sized pieces to mimic the texture of ground meat.

• 3

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

• 4

  Add the shredded jackfruit, crumbled tempeh, smoked paprika, cumin, sea salt, and black pepper to the skillet.

• 5

  Sauté for 8-10 minutes, stirring occasionally, until the edges of the jackfruit and tempeh become golden and slightly crispy.

• 6

  While the filling cooks, prepare the crema by blending the soy yogurt, avocado, nutritional yeast, and lime juice until completely smooth.

• 7

  Warm the corn tortillas in a separate dry pan or over an open flame for 30 seconds per side.

• 8

  Divide the jackfruit and tempeh mixture evenly between the warm tortillas.

• 9

  Drizzle with the avocado crema and garnish with fresh cilantro before serving.