These simple vegan jackfruit carnitas are lightly charred after being lightly broiled for a few minutes. Fill your preferred corn tortilla with them, then top with my favourite mango corn salsa or fajita vegetables and guacamole. They are my favourite non-vegan meat alternative, and they just take 15 minutes to prepare, making them perfect for hectic weeknights.
Ingredients
For the jackfruit carnitas
- 2 cans young green jackfruit in water or brine, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup vegetable broth or water
For the tacos
- Corn or flour tortillas
- Sliced avocado
- Chopped cilantro
- Diced onion
- Lime wedges
Instructions
- Rinse and drain the jackfruit, then use your hands to shred it into smaller pieces, resembling pulled pork.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent.
- Add the shredded jackfruit to the skillet, along with cumin, paprika, chili powder, dried oregano, salt, and pepper. Stir well to coat the jackfruit in the spices.
- Pour the vegetable broth or water into the skillet to moisten the jackfruit. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the jackfruit is tender and has absorbed the flavors.
- While the jackfruit is simmering, prepare your taco toppings by slicing avocado, chopping cilantro, dicing onion, and cutting lime wedges.
- Warm up your tortillas either by heating them in a dry skillet or by placing them in a microwave for a few seconds.
- Assemble your tacos by filling each tortilla with the jackfruit carnitas and topping it with avocado slices, chopped cilantro, diced onion, and a squeeze of lime juice.
Nutrition Facts
- Calories: 200
- Fat: 7g
- Carbohydrates: 31g
- Protein: 3g
- Fiber: 6g
- Sugar: 3g
- Sodium: 240mg
