Plant-Based Jackfruit Carnitas Tacos Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 3 (14.1-ounce) cans jackfruit in brine
  • 2 oranges
  • 2 tablespoons avocado oil
  • ½ diced onion
  • 3 minced garlic cloves
  • 1 ½ teaspoons salt, divided
  • ¼ teaspoon pepper
  • 2 teaspoons cumin, divided
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 2 bay leaves
  • 2 tablespoons coconut sugar
  • 5 tablespoons lime juice, divided
  • 1 cup vegetable broth
  • 1 avocado
  • 1 cup cilantro
  • 8 small soft tortillas
  • 1 diced tomato
Directions
  1. Remove the jackfruit from the can and rinse it well with cold water
  2. Cut off the point of each jackfruit piece and discard.
  3. With your hands, shred the jackfruit and set it aside.
  4. Juice the oranges.
  5. Add the oil to a large pan and bring the heat to medium.
  6. Add the onion, garlic, ½ teaspoon of salt, and pepper and cook for 5 minutes.
  7. Preheat the oven to 400 F.
  8. Add the jackfruit, 1 teaspoon of cumin, chili powder, oregano, bay leaves, sugar, orange juice, 2 tablespoons of lime juice, and broth to the frying pan. Cook on medium heat for about 20 minutes stirring frequently till most of the liquid has cooked off.
  9. Remove the bay leaves and spread the jackfruit on a sheet pan. Bake for 30 minutes, stirring halfway.
  10. While it's cooking combine the avocado, cilantro, remaining teaspoon of cumin, ½ cup water, remaining 3 tablespoons lime juice, and remaining teaspoon of salt to a blender and blend until smooth.
  11. Warm up the tortillas.
  12. To assemble, layer the cooked jackfruit, tomatoes, and sauce into the tortillas. Garnish with avocado slices, and cilantro if desired.