Hi love bugs! Today I have a yummy recipe in store for you, jackfruit “carnitas” tacos! If you haven’t heard of jackfruit before it’s such an amazing and versatile fruit. Jackfruit is part of the breadfruit family and is native to India and Malaysia. It looks like a huge spikey football, but when you open it up the pods are the fruit you want to eat. As a raw fruit, it actually tastes like Juicy Fruit gum.
I’ve only tried it raw once after purchasing from an asian market, because who really wants to cut open those huge fruits?! Ain’t nobody got time for that! I didn’t really enjoy the taste. BUT when you shred it up and season or marinate it, it can resemble something like pulled pork.
I’ve had a lot of jackfruit “pulled pork” meals from different vegan restaurants, but I wanted to try something different, so today’s recipe is resemblant of carnitas and based off a recipe from Nora Cooks.
FYI you can also buy pre-made jackfruit from the grocery store, but this is a cheaper way to make it and it doesn’t even take that long. It’s not very filling though, so I sometimes add pinto or black beans to the mix. This meal is also great as leftovers on top of lettuce or tortilla chips!
So get ready to enjoy some delicious-ness with the following recipe and let me know in the comments below if you end up making them! Have a vegan day!
1 tablespoon olive oil
1/2 onion, diced
(2) 20-ounce cans young green jackfruit in water or brine
1/2 cup water
WET SPICE MIX
1 tablespoon tomato paste
2 tablespoons coconut liquid aminos
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup fresh squeezed orange juice
1 tablespoon fresh lime juice
1 teaspoon liquid smoke
For serving: tortillas, avocado, diced red onion, lime wedges, cilantro and sliced jalapeños
Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Shred jackfruit with your hands or forks.
Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup of water, cover and simmer for about 10 minutes to soften the jackfruit.
While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F at this time and line a large baking sheet with foil or parchment paper.
After 10 minutes add the wet spice mix and stir into shredded jackfruit, and cook for 5 minutes, stirring frequently.
Now add in the orange juice, lime juice and liquid smoke and simmer on low heat for about 10 minutes.
Spread the jackfruit onto the prepared pan, evenly, and bake for 20 minutes, until it's golden and crispy.
Remove from the oven and serve warm in tortillas with avocado, diced red onion, sliced jalapeños and cilantro.