A classic of Mexican cuisine, but in a vegan version! Tacos inspired by carnitas tacos, where pork is replaced by jackfruit. Definitely worth a try!
Ingredients
- Red onion – 0.5 piece
- Garlic cloves – 2 pieces
- Jackfruit – 400 g
- Tomato paste – 1 tablespoon
- Olive oil – 3 tablespoons
- Dried oregano – 1 teaspoon
- Lemon juice – 2 tablespoons
- Orange juice – 125 ml
- Soy sauce – 2 tablespoons
- Salt – 0.5 teaspoon
- Ground smoked paprika – 0.5 tablespoon
To serve
- Avocado – 1 piece
- Red onion – 1 piece
- Fresh cilantro – 25 g
- Taco shells – 96 g
- Lime – 1 piece
- Red chili pepper – 1 piece
Preparation
Drain the jackfruit pieces in a sieve, then rinse them thoroughly under running water. Dice the onion finely. Press the garlic cloves through a garlic press. Heat olive oil in a pan and sauté the onion until translucent. Add the jackfruit, orange juice, and soy sauce, then cover the pan and cook over low heat for about 10 minutes until the jackfruit softens.
Mash the jackfruit pieces with a potato masher. Add the pressed remaining ingredients to the jackfruit in the sauce and mix well.
Transfer the cooked mixture onto a baking sheet lined with parchment paper and spread it evenly over the surface. Bake for about 15 minutes until the jackfruit starts to brown and some pieces become crispy. Dice the avocado and drizzle with lime juice. Slice the onion and chili pepper into rings, and chop the cilantro.
Spoon the still warm jackfruit carnitas into the taco shells. Add avocado, onion, chili, and cilantro.
