JACKFRUIT CARNITAS

Jackfruit Carnitas image

Use canned jackfruit as a pork substitute in these vegan tacos. A simple pineapple salsa gives them a fresh finish.

Provided by Juliana Hale

Time 40m

Yield 4

Number Of Ingredients 18

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Ingredients

28 ounces young green jackfruit packed in water, drained
1 serrano chile pepper
1 tablespoon vegetable oil
½ cup chopped red onion
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon dried oregano, crushed
¼ teaspoon smoked paprika
1 medium orange, zested and juiced
1 tablespoon reduced-sodium soy sauce
1 tablespoon cider vinegar
¾ cup finely chopped fresh pineapple
1 small Roma tomato, finely chopped
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
salt to taste
12 (6 inch) corn tortillas, warmed

Steps:

Pat jackfruit dry and shred. Seed chile pepper and finely chop.
Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.
Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.
For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 57.7 g, Fat 10.6 g, Fiber 9.6 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 859.3 mg, Sugar 9.3 g