Name: Jackfruit tacos with avocado crema
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 130 g canned young green jackfruit in brine, drained, rinsed, and shredded; 1/3 cup canned black beans, drained and rinsed; 1.5 oz vital wheat gluten; 2 tsp taco seasoning; 1 tsp olive oil; 2 tbsp water; 2 tbsp avocado, pitted and peeled; 3 tbsp plain soy yogurt; 1 1/2 tsp lime juice; 1/4 tsp salt; 2 corn tortillas; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 0 min

Place the shredded jackfruit in a clean kitchen towel and squeeze very hard over the sink to remove as much moisture as possible. In a bowl, whisk the vital wheat gluten with the taco seasoning. Add the jackfruit and black beans, tossing with your hands until the mixture looks shaggy and evenly coated.
Combine the avocado, soy yogurt, half the lime juice, and a pinch of the salt in a small blender. Process until completely smooth and set aside.
Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Spread the jackfruit and bean mixture in an even layer. Cook without stirring for 3 minutes. Stir once and cook for 3 to 4 minutes more, until the edges are deeply browned and crisp. Done when deeply browned and crisp at the edges.
Pour the water into the skillet and cover with a lid for 1 minute. Uncover and cook for 1 minute more until the liquid is evaporated. Stir in the remaining lime juice. Briefly warm the tortillas in a dry pan or microwave. Divide the filling among the tortillas, top with avocado crema, and garnish with cilantro.

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Ingredients

Instructions

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