Vegan Carnitas
A wee bit citrusy, juicy and tender as all getout, these jackfruit carnitas tacos serve up street food energy without a meat truck in sight.
Servings: 6 Tacos
Calories: 265kcal
Cost: $7.50
Ingredients
- 20 oz can of young green jackfruit drained
- 2 tablespoons olive oil
- 1 cup onion thinly sliced
- 2 teaspoon garlic minced
- 1 teaspoon Mexican chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon ground black pepper
- 2 bay leaves
- ½ cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 2 tablespoons tamari
To Serve As Tacos:
- 6 tortillas (corn or flour)
- 6 tablespoons salsa
- ¼ cup red onion minced
- ¼ cup fresh cilantro leaves chopped
- 1 lime cut into wedges
Instructions
- Drain the jackfruit and shred it into small pieces, smashing up any tough core portions and seeds.
- Really squeeze the shredded jackfruit over a wire mesh strainer, to thoroughly press out excess moisture until it is as dry as possible.
- Warm the olive oil in a wide sauté pan over medium-high heat. After 90 seconds, when the oil is hot, add the shredded jackfruit in an even layer. Cook over medium heat for 7-8 minutes, stirring and flipping the jackfruit about regularly, until lightly crisped and golden on most sides.
- Add the sliced onion and cook for 2-3 minutes, stirring occasionally, until the onion begins to soften.
- Add the garlic, chili powder, smoked paprika, cumin, oregano, black pepper and bay leaves. Stir and cook for 1 minute to bloom the spices.
- Add the orange juice, lime juice, tomato paste, and tamari. Stir to coat the jackfruit evenly and reduce the heat to medium-low. Simmer uncovered for 10 minutes, stirring occasionally, until the liquid has reduced and the mixture is slightly thickened. Remove and discard the bay leaves.
- To serve jackfruit carnitas tacos, you’ll first need to warm the tortillas. If using hard taco shells, warm them for 6 minutes in a preheated oven at 400°F (205°C), and if using soft corn tortillas, lightly char them over an open flame for a few seconds on each side.
- Divide the jackfruit carnitas amongst the taco shells, top each with a spoonful of salsa of your choice, a sprinkle of finely minced red onion, and cilantro leaves. Serve with lime wedges on the side.
Notes
🌳 Forever Young:
Use young green jackfruit in brine, not syrup. The ripe stuff is great for desserts but terrible for this.
💪 Easy Peasy Lemon Squeezy:
Drier jackfruit crisps better and then soaks up the sauce to be a gorgeous texture. Press out every last drop of moisture before sautéing.
Nutrition
Calories: 265kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 722mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 2mg