Vegan Jackfruit Carnitas Tacos Recipe

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 salt
• 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

1. Dry and shred the jackfruit. Remove the seeds from the chili pepper and finely chop it.
2. Heat oil in a large skillet over medium heat. Add 1/2 cup of onion, garlic, and half of the serrano pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Add the jackfruit, cumin, 1/2 teaspoon of salt, oregano, and smoked paprika to the skillet. Cook for another minute. Add the orange zest and juice, soy sauce, and vinegar. Turn the heat to medium-high. Cook and stir until most of the liquid has evaporated and the jackfruit begins to brown.
4. For the pineapple salsa, mix the pineapple, tomato, 2 tablespoons of onion, cilantro, and the remaining serrano pepper in a medium bowl. Add salt to taste. Serve the jackfruit carnitas in tortillas with the pineapple salsa.

Nutrition

• Calories: 351 kcal
• Fat Content: 11 g
• Fiber Content: 10 g
• Sugar Content: 9 g
• Sodium Content: 859 mg
• Protein Content: 6 g
• Carbohydrate Content: 58 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g