Ingredients
Dry
- 2 cans Canned Young Green Jackfruit (20 oz each, packed in water or brine)
- 1 tbsp Chipotle in Adobo Sauce (finely minced, plus 1 tsp adobo sauce)
- 1.5 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 0.5 tsp Dried Oregano
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 0.5 tsp Sea Salt (or to taste)
- 0.25 tsp Black Pepper (freshly ground, or to taste)
- 12 units Corn Tortillas
Other
- 2 units Ripe Avocados
- 0.5 unit Red Onion (finely diced, for topping)
- 0.25 cup Fresh Cilantro (chopped, for topping)
- 1 unit Jalapeño (thinly sliced, optional for topping)
Wet
- 2 tbsp Olive Oil
- 0.25 cup Orange Juice
- 3 tbsp Lime Juice (divided)
- 1 tbsp Maple Syrup
- 1 tbsp Soy Sauce (or Tamari for gluten-free)
- 1 tsp Apple Cider Vinegar
- 2 tbsp Water (for crema, or more as needed)
Method
- 1. Drain and rinse the jackfruit thoroughly. Pat dry with paper towels. Shred the jackfruit using your hands or two forks, discarding any hard core pieces.
- 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally, until lightly browned and some edges are crispy.
- 3. In a small bowl, whisk together orange juice, 1 tablespoon of lime juice, maple syrup, soy sauce, minced chipotle in adobo (plus adobo sauce), smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper.
- 4. Pour the sauce over the jackfruit in the skillet. Stir well to coat. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the liquid is mostly absorbed and the jackfruit is tender and deeply flavored.
- 5. While the jackfruit cooks, prepare the avocado crema. In a blender, combine the flesh of the two ripe avocados, the remaining 2 tablespoons of lime juice, a pinch of salt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach desired consistency.
- 6. Warm the corn tortillas according to package directions (on a dry skillet, in the oven wrapped in foil, or microwave).
- 7. Assemble the tacos: spoon a generous amount of the spicy jackfruit carnitas onto each warm tortilla. Top with a drizzle of avocado crema, a sprinkle of diced red onion, fresh cilantro, and optional jalapeño slices.
- 8. Serve immediately and enjoy your delicious vegan taco feast!
Chef's notes
Adjust the spice level by adding more or less chipotle in adobo. For a crispier 'carnitas' texture, uncover the jackfruit during the last 5-10 minutes of cooking and increase heat slightly to allow excess liquid to evaporate and the edges to crisp up.