Name: Jackfruit and Seitan Carnitas Tacos with Avocado Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup canned young green jackfruit; 1.75 oz seitan; 0.33 cup black beans; 1 small corn tortillas; 0.25 whole avocado; 3 tbsp nutritional yeast; 0.25 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp lime juice; 2 tbsp water; 1 tbsp fresh cilantro

Nutrition

Per serving

563 calories

Protein: 56g; 37% of calories
Carbs: 63g; 42% of calories
Fat: 14g; 21% of calories

Instructions

Prep 15 min · Cook 15 min

Drain and rinse the jackfruit, then remove any hard core pieces and shred the remaining flesh with a fork.
Hand-shred the seitan into thin, irregular strips to mimic the texture of traditional carnitas.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the shredded jackfruit and seitan to the pan, seasoning with smoked paprika, cumin, garlic powder, sea salt, and black pepper.
Sauté for 10 minutes, pressing down occasionally with a spatula, until the edges are golden and crispy.
Stir in the rinsed black beans and 1.5 tablespoons of nutritional yeast, cooking for 2 minutes until heated through.
In a small blender or food processor, combine the avocado, remaining nutritional yeast, lime juice, and water, blending until smooth.
Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.
Divide the carnitas mixture between the tortillas, drizzle with the avocado crema, and top with fresh cilantro.

Nutrition

Ingredients

Instructions

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