Eosinophilic Esophagitis Friendly Vegan Jackfruit Carnitas Tacos
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.5(24)
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Learn more →Ingredients
4 servings
For the carnitas
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
- 2 tbsp olive oil, divided
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup fresh orange juice (from about 1 large orange)
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ cup vegetable broth
For serving
- 8 small corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
- salsa or hot sauce, for serving (optional)
Instructions
- 1
Pat the drained jackfruit dry with paper towels. Using your hands or two forks, pull apart any large chunks into shreds, discarding any tough core pieces. The texture should resemble pulled meat.
- 2
Heat 1 tbsp of the olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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