Vegan Authentic Mexican Carnitas
Transform your taco night with this irresistible Vegan Authentic Mexican Carnitas recipe, featuring tender, pulled jackfruit as the star ingredient! Perfectly spiced with smoky paprika, aromatic cumin, and sweet hints of cinnamon, these plant-based carnitas deliver all the bold flavors of traditional Mexican street food without any animal products. Simmered in a vibrant blend of orange and lime juices with aromatic garlic and onion, the jackfruit becomes succulent and richly seasoned, then crisped to golden perfection for that signature carnitas texture. Serve these vegan delights on warm corn tortillas, topped with fresh cilantro, crunchy radishes, and creamy avocado for the ultimate taco experience. Quick and easy to prepare in under an hour, this recipe is a flavorful, healthy twist on a classic dish—ideal for family dinners, meal prep, and impressing guests. Give your tacos the upgrade they deserve with this vegan masterpiece!
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 zested and juiced orange
- 1 juiced lime
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 1 bay leaf
- 8 corn tortillas
- 0.25 cup, chopped fresh cilantro
- 4 sliced radishes
- 1 sliced avocado
Instructions
Drain and rinse the canned jackfruit thoroughly. Pat dry with paper towels. Use your fingers or a fork to shred the jackfruit into a texture resembling pulled pork.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Add the shredded jackfruit to the skillet, stirring to combine with the onion and garlic.
Stir in the orange zest, orange juice, lime juice, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and black pepper. Mix well to coat the jackfruit evenly with the spices.
Pour in the vegetable broth and add the bay leaf. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, stirring occasionally, until the jackfruit is tender and absorbs the flavors.
Remove the lid, increase the heat to medium-high, and allow the liquid to evaporate completely. Cook for an additional 5–10 minutes, stirring occasionally, until the jackfruit is slightly crispy on the edges.
Remove the bay leaf and discard.
Warm the corn tortillas in a dry skillet or microwave.
Serve the vegan carnitas on the warm tortillas, garnished with chopped cilantro, sliced radishes, and avocado.
Enjoy your delicious vegan carnitas with your favorite salsa or hot sauce if desired!
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 27.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
