Plant-Based Carnitas Tacos That Taste Like the Real Deal

Ingredients

• 3 Tomatillos (husks removed, rinsed)
• 1 Jalapeño (charred whole, seeds left for mild heat)
• 1 Ripe Avocado (flesh scooped out)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Water (to loosen salsa)
• 2 tablespoons Fresh Cilantro (torn leaves)
• 1/2 teaspoon Ground Cumin (for salsa)
• 1/2 teaspoon Kosher Salt (seasoning)
• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed, squeezed dry, shredded by hand)
• 1 teaspoon Mexican Oregano
• 1 teaspoon Ground Cumin (for jackfruit seasoning)
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Red Pepper Flakes
• 1/4 cup Fresh Orange Juice (about 60 ml, freshly squeezed)
• 2 tablespoons Grapeseed Oil (high smoke‑point oil for crisping)
• 8 Handmade Corn Tortillas (warmed)
• 1 Lime (cut into wedges for final squeeze)

Instructions

1. Char Tomatillos and Jalapeño

   Preheat a cast iron skillet over medium‑high heat. Add the husked tomatillos and whole jalapeño, turning occasionally until each side develops a deep char.

   Time: PT5M

   Temperature: Medium‑high heat

2. Rinse and Set Aside

   Remove the charred tomatillos and jalapeño, rinse briefly to remove any char bits, and set aside to cool.

   Time: PT2M

3. Blend Avocado Salsa

   In a blender combine the charred tomatillos, whole jalapeño, avocado flesh, 1 Tbsp lemon juice, 2 Tbsp water, cilantro, ½ tsp ground cumin, and ½ tsp kosher salt. Pulse, then blend until smooth but still slightly textured.

   Time: PT5M

4. Set Salsa Aside

   Transfer the salsa to a bowl, cover, and set aside while you prepare the jackfruit.

   Time: PT1M

5. Shred Jackfruit

   Drain the canned young green jackfruit, rinse, and squeeze out excess brine. Using your hands, pull apart the pieces into pork‑like strands, discarding the harder core and seed pods.

   Time: PT10M

6. Season Jackfruit

   Place shredded jackfruit in a bowl and add Mexican oregano, 1 tsp ground cumin, ½ tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, half of the orange juice (≈2 Tbsp), and 2 Tbsp grapeseed oil. Toss until evenly coated.

   Time: PT5M

7. Crisp the Jackfruit Carnitas

   Re‑heat the cast iron skillet over medium‑high heat. Add the seasoned jackfruit in a single layer. Cook, stirring occasionally, for 25‑35 minutes until the pieces are golden, crispy, and any remaining moisture has evaporated. If the pan looks dry, drizzle the remaining orange juice.

   Time: PT30M

   Temperature: Medium‑high heat

8. Warm Tortillas

   While the jackfruit finishes, warm the corn tortillas in the same skillet for about 30 seconds per side or until pliable.

   Time: PT2M

   Temperature: Medium heat

9. Assemble Tacos

   Spread a spoonful of avocado salsa on each tortilla, top with a generous portion of jackfruit carnitas, add pico de gallo or extra cilantro if desired, and finish with a squeeze of fresh lime.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g