Jackfruit Carnitas

Canned jackfruit is a plant-based substitute for pork in these vegan tacos topped with a fresh pineapple and serrano salsa.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 351 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon vegetable oil
• salt to taste
• 1 tablespoon cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• ½ cup chopped red onion
• 2 tablespoons finely chopped red onion
• ½ teaspoon dried oregano, crushed
• ¼ teaspoon smoked paprika
• 1 tablespoon reduced-sodium soy sauce
• 12 (6 inch) corn tortillas, warmed
• 1 medium orange, zested and juiced
• ¾ cup finely chopped fresh pineapple
• 1 serrano chile pepper
• 28 ounces young green jackfruit packed in water, drained
• 1 small Roma tomato, finely chopped

Recipe Instructions

Step 1

Pat jackfruit dry and shred. Seed chile pepper and finely chop.

Step 2

Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.

Step 3

Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.

Step 4

For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.