Vegan Jackfruit Carnitas Tacos

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed, seeds and hard cores removed, shredded by hand)
• 2 tbsp Olive Oil (for sautéing)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 0.5 cup Vegetable Broth (low‑sodium)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Dried Oregano
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 8 pieces Corn Tortillas (small, warmed)
• 1 medium Tomato (diced for topping)
• 0.25 medium Red Onion (thinly sliced for topping)
• 2 tbsp Fresh Cilantro (chopped for topping)
• 2 tbsp Vegan Sour Cream (optional, for serving)
• 0.25 cup Vegan Shredded Cheese (optional, for serving)

Instructions

1. Prep All Vegetables

   Dice the yellow onion, mince the garlic, dice the tomato, thinly slice the red onion, and chop the cilantro. Set each aside in separate bowls.

   Time: PT10M

2. Drain, Rinse, and Press Jackfruit

   Open the cans of jackfruit, discard the liquid, rinse under cold water, remove any hard cores or seeds, and shred the soft pieces with your hands. Place the shredded jackfruit on a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.

   Time: PT5M

3. Sauté Aromatics

   Heat olive oil in a large skillet over medium‑high heat. Add the diced onion and sauté until translucent, about 3‑4 minutes. Add the minced garlic and cook an additional 1 minute, stirring constantly.

   Time: PT5M

   Temperature: Medium‑high

4. Add Jackfruit and Dry Spices

   Stir the pressed jackfruit into the skillet. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the mixture. Cook, stirring frequently, for about 5 minutes until the jackfruit begins to brown slightly and the spices are fragrant.

   Time: PT5M

   Temperature: Medium

5. Add Liquid and Reduce

   Pour in the vegetable broth and fresh lime juice. Stir to combine, then let the mixture simmer, uncovered, for 10 minutes or until most of the liquid has been absorbed and the jackfruit looks glossy and slightly crispy.

   Time: PT10M

   Temperature: Medium

6. Oven Finish for Texture

   Preheat the oven to 400°F (200°C). Line a baking sheet with crumpled parchment paper (flattened by gently crumpling then smoothing). Spread the jackfruit evenly on the sheet and bake for 15 minutes, stirring halfway through, until the edges are crisp and the texture resembles shredded chicken.

   Time: PT15M

   Temperature: 400°F

7. Assemble Tacos

   Warm the corn tortillas in a dry skillet or microwave. Spoon a generous portion of the baked jackfruit onto each tortilla. Top with diced tomato, sliced red onion, chopped cilantro, a squeeze of fresh lime, and optional vegan sour cream or shredded cheese.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Young Green Jackfruit in Brine: Shredded jackfruit (fresh), Pulled pork style mushrooms, Vegan pulled pork substitute
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Vegetable Broth: Water + 1 tsp soy sauce
• Instead of Lime Juice: Bottled lime juice
• Instead of Chili Powder: Smoked paprika + cayenne
• Instead of Ground Cumin: Ground coriander
• Instead of Smoked Paprika: Regular paprika
• Instead of Dried Oregano: Mexican oregano
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Corn Tortillas: Flour tortillas
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Red Onion: White onion
• Instead of Fresh Cilantro: Flat‑leaf parsley
• Instead of Vegan Sour Cream: Cashew cream
• Instead of Vegan Shredded Cheese: Nutritional yeast

Equipment Needed

• Large Skillet
• Baking Sheet
• Parchment Paper
• Knife
• Cutting Board
• Mixing Bowl
• Clean Kitchen Towel or Cheesecloth
• Spatula or Wooden Spoon
• Citrus Juicer (optional)

Critical Steps — Do Not Skip

• Pressing excess moisture out of the jackfruit
• Baking the seasoned jackfruit to develop a crispy, meat‑like texture
• Reducing the broth so the jackfruit fully absorbs the seasoning

Chef Tips from the Video

• Use smoked paprika for a deeper, smoky flavor that mimics traditional pork carnitas.
• Press the jackfruit with a clean kitchen towel; the drier it is, the better it will soak up the spices.
• Crumple parchment paper before laying it flat to prevent curling in the oven.

Troubleshooting

Storage

Refrigerator: Store the cooked jackfruit in an airtight container for up to 4 days.

Freezer: Portion and freeze in zip‑top bags for up to 2 months; reheat in a skillet before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the jackfruit up to the baking step and store it in the fridge; reheat and finish baking just before serving.
• Tortillas can be warmed and kept covered with foil to stay soft.

Frequently Asked Questions