Vegan Jackfruit Carnitas Tacos

Ingredients

• 20 oz Young green jackfruit in brine, drained and rinsed
• 1/2 cup Orange juice
• 1/4 cup Lime juice
• 3 cloves Garlic, minced
• 1 teaspoon Chipotle powder
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 2 tablespoons Olive oil
• 12 Corn tortillas
• 1/4 cup Red onion, diced
• 1/4 cup Cilantro, chopped
• 1/2 cup Salsa (dairy-free)

Instructions

1. 1Drain the 20 oz young green jackfruit in brine from its can, then rinse it thoroughly under cold running water. Place the rinsed jackfruit on a clean cutting board and use two forks to shred it into small, stringy pieces, discarding any tough core sections you encounter.
2. 2In a medium bowl, combine the 1/2 cup orange juice, 1/4 cup lime juice, 3 cloves minced garlic, 1 teaspoon chipotle powder, 1 teaspoon cumin, and 1/2 teaspoon oregano. Whisk these ingredients together until they are thoroughly combined.
3. 3Add the shredded jackfruit to the marinade in the medium bowl. Gently toss the jackfruit to ensure every piece is fully coated with the marinade, then let it marinate at room temperature for at least 15 minutes.
4. 4Heat 2 tablespoons of olive oil in a large skillet (such as a 12-inch skillet) over medium heat until it reaches approximately 350°F (175°C). Carefully add the marinated jackfruit to the hot skillet and cook, stirring occasionally, for 15-20 minutes, until the jackfruit is browned and develops slightly crispy edges.
5. 5While the jackfruit is cooking, warm the 12 corn tortillas. Heat a dry skillet over medium heat, then place one tortilla at a time in the hot skillet for about 30 seconds per side, or until it is soft and pliable with a few browned spots. Stack the warm tortillas and cover them with a clean kitchen towel to keep them warm.
6. 6Place a portion of the cooked jackfruit carnitas into each warm corn tortilla. Top each taco with the 1/4 cup diced red onion, 1/4 cup chopped cilantro, and 1/2 cup salsa, then serve immediately.

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