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.

No additional tips available.

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

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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.

Jackfruit Carnitas Tacos

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