Jackfruit Carnitas Tacos
Young green jackfruit has a mild flavor and a stringy, pull-apart texture that shreds just like slow-cooked pork. That makes it perfect for carnitas, where the whole point is tender meat with crispy, caramelized edges.
Here the jackfruit simmers in a citrusy, garlicky braise until it soaks up all the flavor, then gets crisped in a hot skillet. Tuck it into warm corn tortillas with bright quick-pickled onions and you have a taco night everyone will love. For more jackfruit ideas, try our BBQ Pulled Jackfruit Sandwiches or Indian-Spiced Pulled Jackfruit Curry.
Jackfruit Carnitas Tacos
Tender shredded young jackfruit braised with orange, lime, garlic and warm spices, then pan-crisped until the edges are golden. Piled into warm corn tortillas with avocado, quick-pickled red onions and cilantro.
Ingredients
Method
- Make the pickled onions first: whisk the vinegar, warm water, sugar and salt until dissolved. Put the sliced red onion in a jar or bowl, pour the brine over it, and let it sit for at least 30 minutes while you cook.
- Drain the jackfruit and rinse it well. Pat it dry with a clean towel. Slice off any very firm core pieces, pick out any large seeds, then shred the pieces with your fingers or two forks.
- Heat 1 tablespoon of the oil in a large skillet (cast iron works best) over medium heat. Cook the onion for 4 to 5 minutes, until soft. Add the garlic, cumin, oregano, chili powder, smoked paprika and salt and stir for 30 seconds, until fragrant.
- Add the shredded jackfruit and toss to coat in the spices. Pour in the orange juice, lime juice, broth and soy sauce. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally. As it softens, press the pieces with a potato masher or fork to shred them further.
- Uncover and cook for about 5 minutes more, until almost all of the liquid has evaporated.
- Spread the jackfruit into an even layer and drizzle with the remaining tablespoon of oil. Let it cook undisturbed for 4 to 5 minutes, until browned and crispy on the bottom. Flip it in sections and crisp the other side for 3 to 4 minutes.
- Warm the tortillas in a dry skillet or over a gas flame. Fill each with jackfruit carnitas and top with avocado, pickled onions, cilantro, salsa verde and cotija if using. Serve with lime wedges.
Notes
Buy the right jackfruit: look for young (green or unripe) jackfruit canned in water or brine. Ripe jackfruit in syrup is sweet and will not work here.
Oven option: for extra-crispy carnitas, spread the braised jackfruit on an oiled sheet pan and broil for 5 to 7 minutes, stirring once, until the edges are browned.
Skip the cheese to make these vegan. Leftover carnitas keep in the fridge for up to 4 days, and the pickled onions last about 2 weeks.
