Vegan, Paleo & Whole30 Jackfruit Carnitas
These vegan friendly tacos are sure to please even the most carnivorous palate.
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Servings: 6
Calories: 220kcal
Ingredients
For the seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the carnitas
- 2 14 ounce cans organic young jackfruit
- 2 tablespoons tomato paste
- ½ cup water
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion thinly sliced
- 1 head of bibb lettuce
For the toppings (optional)
- avocado
- pico de Gallo
- cilantro
- fresh lime juice
Instructions
- Mix all seasoning ingredients in a small bowl.
- Drain and rinse jackfruit. Pat dry.
- Heat extra virgin olive oil over medium heat until hot but not smoking.
- Add onion to the pan and cook until softened and fragrant (3 minutes).
- Add tomato paste, seasoning blend and ¼ cup of water to the pan. Stir to combine.
- Add jackfruit to the pan and begin breaking up the larger chunks of jackfruit as much as possible.
- Add another ¼ cup of water to the pan, bring the liquid to a boil, reduce heat and let simmer (covered) for 10 minutes (stirring occasionally).
- While the jackfruit is simmering, preheat broiler.
- Once most of the liquid has evaporated from the jackfruit, spoon the jackfruit on to a parchment paper lined baking sheet.
- Place baking sheet under broiler and broil for 5 - 8 minutes (or until jackfruit pieces begin to slightly char).
- Serve jackfruit carnitas in lettuce wraps or taco shell of your choice and top with your favorite taco fixings! Enjoy!
Nutrition
Calories: 220kcal