A classic of Mexican cuisine, but in a vegan version! Tacos inspired by carnitas tacos, where pork is replaced with jackfruit. Definitely worth a try!
Ingredients
- Red onion – 0.5 pc.
- Garlic cloves – 2 pcs.
- 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 teaspoon
To serve
- Avocado – 1 pc.
- Red onion – 1 pc.
- Fresh coriander – 25 g
- Taco shells – 96 g
- Lime – 1 pc.
- Red chili pepper – 1 pc.
Preparation
Drain the jackfruit pieces using a sieve, then rinse them thoroughly under running water. Dice the onion finely. Press the garlic 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 remaining ingredients to the jackfruit in sauce and mix well.
Transfer the cooked mixture to 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 coriander.
Fill the taco shells with the still warm jackfruit carnitas. Add avocado pieces, onion, chili, and coriander.
