Jackfruit Carnitas

These Jackfruit Carnitas Tacos taste so amazing, that I'm sure they will be a hit when you serve them. They are full of flavor, the perfect texture, and are vegan and gluten-free!

5 from 31 votes

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Course: Entrée, Side Dish

Cuisine: American

Keyword: Jackfruit Carnitas

Prep Time: 15

Cook Time: 17

Servings: servings

Calories: 162kcal

Ingredients

2 20 ounces can green jackfruit in brine
1-2 tablespoons vegetable oil
2 tablespoons Bragg's liquid aminos divided
1/2 medium onion chopped
4 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 tablespoon tomato paste
1/2 cup orange juice 1 medium orange
1 lime juiced
1/2 cup vegetable stock
1/4 cup coconut sugar
1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon Cayenne pepper
6 large gluten-free tortillas or 8 small

Toppings

guacamole *link to recipe
Red onion slices
cilantro leaves

Instructions

Shredded Jackfruit for Carnitas

Heat oil in a non-stick skillet on medium-high heat. Meanwhile, drain jackfruit and pat dry. Add the jackfruit to the skillet, and cook until brown and crispy on both sides, for about 7-10 minutes.
Turn off the heat, and mash the jackfruit with a fork or potato masher until it is shredded. Toss with one tablespoon of Bragg's liquid aminos, and set aside while you make the sauce.

Sauce for Carnitas

Heat remaining oil or 1/4 cup of the vegetable stock in the same skillet on medium high. Add onion and garlic, and cook until soft, for about 3 minutes.
Add oregano, cumin, and paprika, and cook until it is fragrant. Stir in tomato paste, orange juice, lime juice, vegetable stock, sugar, liquid smoke, cayenne pepper, the remaining tablespoon of Bragg's liquid aminos, and salt.
Cook for about two minutes, allowing for the flavors to meld. Stir the jackfruit shreds into the sauce, and continue to cook until sauce evaporates.

Assembly

When ready to eat, heat the tortillas on a clean dry skillet on both sides until soft.
Make your tacos with the jackfruit carnitas, and toppings such as guacamole, sliced onions, and cilantro.
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