Low Iodine Vegan Jackfruit Carnitas Tacos

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Iodine Vegan Jackfruit Carnitas Tacos

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Ingredients

4 servings

For the carnitas

2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
Ingredient note
Choose salt that is explicitly listed as non-iodized or varieties like Kosher, Himalayan pink salt or coarse salt which are naturally low in iodine.
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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