Name: Jackfruit and seitan adobo tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 145 g canned young green jackfruit, drained, rinsed, and shredded; 6 oz seitan wheat protein, finely chopped; 1/3 cup vegetable broth; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp chipotle peppers in adobo sauce, minced; 1 tbsp tomato paste; 1/2 tsp salt; 2 corn tortillas; 1/3 cup fresh cilantro, chopped; 2 tsp lime juice

Nutrition

Per serving

502 calories

Protein: 42g; 34% of calories
Carbs: 79g; 63% of calories
Fat: 2g; 4% of calories

Instructions

Prep 15 min · Cook 10 min

Add a quarter of the vegetable broth to a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes, adding another splash of broth if the pan dries out. Stir in the garlic and cook until fragrant, about 1 minute.
Add the jackfruit, seitan, chipotle, tomato paste, the rest of the broth, and the salt to the skillet. Stir to combine, breaking up any large jackfruit chunks with your spoon. Simmer over medium-low heat, stirring often, for 6 to 8 minutes, until a spoon dragged through the pan leaves a clear path and the filling looks thick and glossy.
While the filling simmers, warm the tortillas in a dry small pan or over an open flame until pliable and slightly charred in spots. Wrap them in a clean kitchen towel to keep warm.
Stir the lime juice and half the cilantro into the jackfruit mixture. Taste and add another pinch of salt if needed. Divide the filling between the warm tortillas and top with the remaining cilantro.

Nutrition

Ingredients

Instructions

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