Print

Crispy Vegan Jackfruit Carnitas Tacos

crispy vegan jackfruit carnitas tacos - featured image
Print Recipe

These crispy vegan jackfruit carnitas tacos are plant-based, packed with bold smoky flavors, and topped with fresh, zesty ingredients for a perfect weeknight meal.

Ingredients

Scale
  • 2 cans young green jackfruit in water or brine (not syrup), drained and rinsed
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 tablespoons fresh lime juice
  • 1/4 cup vegetable broth or water
  • 1 ripe avocado, sliced or mashed
  • 1 cup radishes, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1 small red onion, thinly sliced
  • 2 limes, quartered
  • Vegan sour cream or cashew cream (optional)
  • Small corn or flour tortillas (choose gluten-free if needed)

Instructions

  1. Drain and rinse the jackfruit well. Shred the jackfruit pieces gently into bite-sized strands, removing any seeds or tougher core pieces.
  2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add the shredded jackfruit to the pan with onions and garlic. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Pour in the vegetable broth or water and mix well. Cook for 8-10 minutes, stirring occasionally, until the jackfruit softens and absorbs the spices. Remove from heat and stir in fresh lime juice.
  4. Heat the remaining 1 tablespoon olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the seasoned jackfruit in an even layer. Let it cook undisturbed for 3-4 minutes until the bottom is crispy and golden. Flip or stir and crisp the other side for another 3 minutes until edges curl and brown.
  5. While the jackfruit crisps, warm your tortillas on a dry skillet or directly over a gas flame for a few seconds on each side. Keep them warm by wrapping in a clean kitchen towel.
  6. Slice radishes, onions, and avocado. Chop cilantro. Arrange all toppings in small bowls for easy assembly.
  7. Spoon a generous amount of crispy jackfruit onto each tortilla. Top with avocado, radishes, red onion, cilantro, and a dollop of vegan sour cream if using. Finish with a squeeze of lime.
  8. Serve immediately while jackfruit is still crispy and tortillas are warm.

Notes

Pat jackfruit dry after rinsing to avoid steaming instead of crisping. Let jackfruit sit undisturbed in the pan to develop a golden crust before flipping. Use medium-high heat to crisp without burning. Warm tortillas while jackfruit crisps. Cook in batches if needed to avoid overcrowding the pan. Leftover jackfruit can be stored in the fridge for up to 3 days and reheated in a skillet to regain crispness.

Nutrition

Keywords: vegan tacos, jackfruit carnitas, plant-based tacos, crispy jackfruit, vegan Mexican recipe, gluten-free tacos, dairy-free tacos

Find it online: https://sizzlesprout.com/crispy-vegan-jackfruit-carnitas-tacos-easy-recipe-for-fresh-toppings/