Plant-Based Carnitas Tacos That Taste Like the Real Deal
Plant-Based Carnitas Tacos That Taste Like the Real Deal is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by FOOD & WINE on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $13.43 total, $3.36 per serving
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
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
Rinse and Set Aside
Remove the charred tomatillos and jalapeño, rinse briefly to remove any char bits, and set aside to cool.
Time: PT2M
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
Set Salsa Aside
Transfer the salsa to a bowl, cover, and set aside while you prepare the jackfruit.
Time: PT1M
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
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
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
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
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
Dietary info: Vegan, Gluten‑Free (if using corn tortillas), Dairy‑Free
Ingredient Substitutions
- Instead of Tomatillos: Green tomatoes
- Instead of Jalapeño: Serrano pepper
- Instead of Ripe Avocado: Ripe mango for creaminess
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Kosher Salt: Sea salt
- Instead of Young Green Jackfruit in Brine: Shredded oyster mushrooms, Pulled jackfruit (canned)
- Instead of Mexican Oregano: Regular oregano
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Fresh Orange Juice: Lime juice (less sweet)
- Instead of Grapeseed Oil: Avocado oil, Canola oil
- Instead of Handmade Corn Tortillas: Store‑bought corn tortillas
Equipment Needed
- Cast Iron Skillet
- Blender
- Knife
- Cutting Board
- Spoon
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Tongs (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Char the tomatillos and jalapeño to develop smoky flavor.
- Hand‑shred the jackfruit to achieve a meat‑like texture.
- Crisp the seasoned jackfruit for 25‑35 minutes without burning.
Chef Tips from the Video
- For an extra smoky note, finish the salsa under a broiler for 1‑2 minutes after blending.
- If fresh jackfruit is available, use it for an even more authentic texture, but be prepared for a longer shredding process.
Troubleshooting
Jackfruit turns out soggy instead of crispy.
Make sure the skillet is hot before adding the jackfruit and avoid crowding the pan. Cook longer, stirring occasionally, and add the remaining orange juice only if the pan looks dry.
Salsa is too thick.
Blend in additional water or a splash of lime juice, one tablespoon at a time, until the desired runny consistency is achieved.
Salsa tastes flat.
Adjust seasoning with a pinch more salt, a dash of extra lemon juice, or a small pinch of chili flakes for brightness.
Storage
Refrigerator: Salsa: up to 3 days in an airtight container. Jackfruit carnitas: up to 4 days in a sealed container.
Freezer: Jackfruit carnitas freezes well for up to 2 months; thaw before reheating. Salsa can be frozen for 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the avocado salsa up to 24 hours ahead and refrigerate.
- Seasoned jackfruit can be marinated for an extra hour before cooking.
Frequently Asked Questions
What is the cultural significance and history of jackfruit carnitas tacos in Mexican cuisine?
Jackfruit carnitas are a modern, plant‑based adaptation of traditional Mexican pork carnitas. While pork carnitas have been a staple of Mexican street food for centuries, the jackfruit version reflects the growing vegan movement and offers a cruelty‑free way to enjoy the same smoky, crispy texture.
What are the traditional regional variations of carnitas tacos in Mexico?
In Mexico, carnitas are most closely associated with the state of Michoacán, where pork is slow‑cooked in its own fat. Regional twists include adding orange juice, cumin, and bay leaves. The jackfruit version mimics these flavors while using plant‑based ingredients.
How is authentic carnitas traditionally served in Mexican communities?
Authentic carnitas are typically served on warm corn tortillas, topped with fresh salsa (often tomatillo or pico de gallo), chopped onion, cilantro, and a squeeze of lime. The dish is often accompanied by beans and rice.
What occasions or celebrations are carnitas tacos traditionally associated with in Mexican culture?
Carnitas tacos are popular at family gatherings, festivals, and weekend street‑food markets throughout Mexico. They are a go‑to comfort food for celebrations like birthdays, holidays, and community picnics.
What authentic ingredients are essential for traditional carnitas, and what are acceptable plant‑based substitutes?
Traditional carnitas rely on pork shoulder, lard, orange juice, cumin, and Mexican oregano. In the plant‑based version, young green jackfruit replaces pork, grapeseed or avocado oil mimics lard, and orange juice provides the same tang and caramelization.
What are the most common mistakes to avoid when making jackfruit carnitas tacos?
Common pitfalls include overcrowding the skillet, which steams rather than crisps the jackfruit, and not draining enough brine, which leaves excess moisture. Also, under‑seasoning can result in bland tacos.
Why does this recipe use orange juice and grapeseed oil instead of traditional pork fat?
Orange juice adds the subtle citrus tang that pork cooks in its own fat, while grapeseed oil has a high smoke point and neutral flavor, helping the jackfruit achieve a crispy, fatty mouthfeel without animal fat.
Can I make the avocado salsa ahead of time and how should I store it?
Yes, the salsa can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; the lime juice helps prevent browning. Stir before serving.
What texture and appearance should I look for when the jackfruit carnitas are done?
The jackfruit should be golden‑brown, with crispy edges and a slightly caramelized glaze. It should feel dry to the touch, similar to shredded pork that has rendered its fat.
What does the YouTube channel FOOD & WINE specialize in?
The YouTube channel FOOD & WINE specializes in exploring global cuisines, offering approachable recipes, cooking techniques, and food culture stories for home cooks who love to experiment with new flavors.
How does the YouTube channel FOOD & WINE's approach to Mexican cooking differ from other Mexican cooking channels?
FOOD & WINE blends traditional Mexican recipes with modern, plant‑based twists and focuses on detailed technique explanations, while many other channels stick to classic meat‑based versions without emphasizing ingredient accessibility.
Last updated: September 3, 2026
