Jackfruit Carnitas Tacos Recipe

Name: Jackfruit Carnitas Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14. oz.) cans young jackfruit in brine, drained; 6 tablespoons canola oil, divided; 1 medium-size yellow onion, chopped (about 1 1/2 cups); 1 jalapeno chile, finely chopped (about 2 tbsp); 4 teaspoon minced garlic (about 3 cloves); 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 cup fresh orange juice (from 1 orange); 1/2 cup vegetable stock; 2 tablespoons adobo sauce; 12 (6-in.) corn tortillas; Toppings: diced mango, diced avocado, sliced radishes, fresh cilantro leaves, shredded cabbage; Lime wedges

Servings: persons

2 (14. oz.) cans young jackfruit in brine, drained
6 tablespoons canola oil, divided
1 medium-size yellow onion, chopped (about 1 1/2 cups)
1 jalapeno chile, finely chopped (about 2 tbsp)
4 teaspoon minced garlic (about 3 cloves)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 cup fresh orange juice (from 1 orange)
1/2 cup vegetable stock
2 tablespoons adobo sauce
12 (6-in.) corn tortillas
Toppings: diced mango, diced avocado, sliced radishes, fresh cilantro leaves, shredded cabbage
Lime wedges

1
Rinse jackfruit under cold running water; drain and pat dry with paper towels.
2
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; cook, stirring often, until tender and beginning to brown, about 7 minutes. Add jackfruit, and stir to break up fruit. Sprinkle with cumin, coriander, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in orange juice, vegetable stock, and adobo sauce; cook, stirring occasionally, until most of liquid has evaporated, about 3 minutes. Transfer mixture to a bowl, and wipe skillet clean.
3
Heat tortillas over a gas flame, if desired, and wrap in aluminum foil to keep warm. Heat 2 tablespoons of the oil in same skillet over medium-high. Spread half of jackfruit mixture (about 1 1/2 cups) in an even layer in skillet. Cook, without stirring, until lightly browned on bottom, about 2 minutes. Stir and cook until evenly browned and crisp in spots, 1 to 2 minutes. Divide mixture among 6 tortillas. Repeat with remaining oil and jackfruit mixture. Add desired toppings to tacos, and serve with lime wedges.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (14. oz.) cans young jackfruit in brine, drained, 6 tablespoons canola oil, divided, 1 medium-size yellow onion, chopped (about 1 1/2 cups), 1 jalapeno chile, finely chopped (about 2 tbsp), and more.

Yes, Jackfruit Carnitas Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jackfruit Carnitas Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions