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–+ servings
two jackfruit tacos on a white plate.
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Jackfruit Carnitas Tacos

Taco night will never be the same with these mouth-watering Jackfruit Tacos. The texture of shredded jackfruit is the perfect replacement for traditional pork tacos. It will knock your socks off!
Course Main Course
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 202kcal
Author Melissa Huggins

Equipment

Ingredients

  • 2 tablespoons avocado oil (or preferred oil)
  • 1 small onion , finely diced
  • 3-4 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 2 14-ounce cans young jackfruit in water or brine. Rinsed and drained well
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt , more to taste
  • ¾ cup vegetable broth
  • 8 Corn tortillas
US Customary - Metric

Instructions

  • Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand. 
  • Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.
  • Add the garlic and sauté for 30-60 seconds until fragrant. Now add the tomato paste and cook for 30-60 seconds more. 
  • Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices and sauté until fragrant about 1 minute. 
  • Pour in the vegetable broth and cook until the liquid has cooked down completely about 3-4 minutes. Taste for seasoning and add more if needed. Remove from heat. 
  • Warm up your corn tortillas one at a time in a large skillet over medium heat.  Cook for 30 seconds on each side. Now build tacos to your taste. See notes for serving ideas. Enjoy! 

Notes

Serving + Topping Ideas: Lime Wedges, Vegan Sour Cream, Fresh-Cut Cilantro, Sliced Green Onion, Hot Sauce, Sliced Radishes, Salsa, Pico De Gallo, Shredded Red Cabbage. 

Nutrition

Serving: 2Tacos | Calories: 202kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 249mg | Fiber: 4g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 2.9mg | Calcium: 58mg | Iron: 1.5mg