LIVE

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

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat jackfruit dry and shred. Seed chile pepper and finely chop.

    Advertisement
  • 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.

Cook's Note:

You can use tamari instead of reduced-sodium soy sauce, and canned pineapple tidbits instead of fresh. You can use flour tortillas instead of corn tortillas.

Nutrition Facts

351 calories; protein 5.9g; carbohydrates 57.7g; fat 10.6g; sodium 859.3mg. Full Nutrition
Advertisement