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Jackfruit Carnitas
Jackfruit Carnitas
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vegan tacos with jackfruit and pineapple-serrano salsa.
Ingredients:
  • 28 ounces young green jackfruit packed in water, drained
  • 1 serrano chile pepper
  • 1 tablespoon vegetable oil
  • 0.5 cup chopped red onion
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried oregano, crushed
  • 0.25 teaspoon smoked paprika
  • 1 medium orange, zested and juiced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cider vinegar
  • 0.75 cup finely chopped fresh pineapple
  • 1 small Roma tomato, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • salt to taste
  • 12 (6 inch) corn tortillas, warmed
Instructions:
  • Dry the jackfruit by patting it and then shred it. Seed the chili pepper and finely chop.
  • In a large skillet over medium heat, sauté 1/2 cup of onion, garlic, and half of the serrano pepper in oil until tender, approximately 5 minutes.
  • Combine jackfruit, cumin, 1/2 teaspoon of salt, oregano, and smoked paprika in the skillet. Cook for an additional minute. Stir in orange zest, orange juice, soy sauce, and vinegar. Increase heat to medium-high. Keep cooking and stirring until the liquid is almost fully evaporated and the jackfruit begins to brown.
  • In a medium bowl, mix pineapple, tomato, 2 tablespoons onion, cilantro, and the rest of the serrano pepper. Season with salt to taste. Serve alongside carnitas in tortillas.

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