Dairy-Free Jackfruit Carnitas Tacos

Ingredients

• 2 20 oz cans Young green jackfruit in brine
• 1/2 cup Orange juice
• 2 tbsp Lime juice
• 1 tbsp Apple cider vinegar
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Garlic powder
• 1/2 count Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 12 count Corn tortillas
• 1 count Avocado
• 1/4 cup Cilantro
• 1/4 count Red onion

Instructions

1. 1Open the 2 20 oz cans of young green jackfruit in brine. Drain the jackfruit thoroughly under cool water and rinse it well. Use your fingers or two forks to shred the jackfruit into bite-sized pieces. Finely dice the 1/2 count onion and mince the 3 cloves garlic.
2. 2In a medium bowl, combine the 1/2 cup orange juice, 2 tbsp lime juice, 1 tbsp apple cider vinegar, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp garlic powder. Whisk everything together until well combined to create the sauce.
3. 3Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp olive oil. Once the oil is shimmering, add the diced 1/2 count onion and the minced 3 cloves garlic. Cook, stirring often, until the onion is softened and translucent, about 3-5 minutes.
4. 4Add the shredded jackfruit to the hot skillet with the softened onion and garlic. Cook for 5 minutes, stirring occasionally, allowing the jackfruit to heat through and begin to lightly brown.
5. 5Pour the prepared sauce over the jackfruit in the skillet. Stir to coat the jackfruit evenly. Continue to cook, stirring every few minutes, until the sauce has thickened and reduced, and the jackfruit pieces are slightly browned and tender, about 25-30 minutes.
6. 6While the jackfruit is cooking, prepare the toppings. Halve, pit, and dice the 1 count avocado. Finely chop the 1/4 cup cilantro and thinly slice the 1/4 count red onion.
7. 7Warm the 12 count corn tortillas. You can do this by heating them briefly in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable.
8. 8Assemble the tacos by filling each warm tortilla with a generous portion of the jackfruit carnitas. Top each taco with the diced 1 count avocado, chopped 1/4 cup cilantro, and sliced 1/4 count red onion. Serve immediately.

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