Jackfruit Carnitas Tacos
Relish the rich flavors of these Vegan Jackfruit Carnitas Tacos! Packed with slow-cooked smoky jackfruit carnitas and served alongside a crunchy sprinkle of sweetcorn, pickled onions and a zesty avocado crema, these vegan tacos are simply a must-try.
Equipment
- 1 large pan
- 1 baking tray
- 1 blender
- 1 dry pan for warming the tortillas
Ingredients
For the jackfruit carnitas
- 2 teaspoon vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tin jackfruit confit (200g / 7oz) drained
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chilli powder
- Juice of 1 lime
- 1 tablespoon tomato paste
- ½ cup vegetable broth (120 ml)
For the avocado crema
- 1 large ripe avocado
- juice of 1 lime
- salt to taste
To assemble the tacos
- corn tortillas
- sweetcorn
- pickled onions
- fresh cilantro
- lime wedges
Instructions
- Preheat your oven to 200C/180C fan/400F. In a large pan over medium-high heat, sauté the diced onion and minced garlic until they are softened.
- Add the jackfruit confit to the pan. Use your spoon to break it up into smaller pieces.
- Add the brown sugar, salt, pepper, oregano, cumin, smoked paprika, chilli powder, lime juice, tomato paste, and vegetable broth to the pan. Stir everything well to combine all the ingredients.
- Keep the mixture on medium heat and cook until all the liquid evaporates. Then spread the jackfruit mixture evenly on a baking tray. Bake it in the oven for 20-25 minutes, until it turns crispy and golden.
- While the jackfruit is baking, prepare the avocado crema. Blend the ripe avocado, lime juice, and salt until the mixture is smooth.
- Warm the corn tortillas in a dry pan. Fill them with the baked jackfruit carnitas, sweetcorn, pickled onions, a dollop of avocado crema, a sprinkle of fresh cilantro, and a squeeze of lime.
- Serve the tacos immediately. Enjoy your homemade Jackfruit Carnitas Tacos!