Vegan Carnitas Flour Tacos with Onion and Cilantro
Savor the bold, zesty flavors of these Vegan Carnitas Flour Tacos with Onion and Cilantro—a plant-based twist on a classic favorite that's perfect for taco nights! The star of this recipe is tender, shredded jackfruit, seasoned with a vibrant blend of smoked paprika, cumin, garlic powder, and a splash of citrusy orange and lime juice, creating a mouthwatering "carnitas-style" filling that’s slow-simmered to perfection. Nestled in warm flour tortillas and topped with crisp diced white onion and fragrant fresh cilantro, each taco is a harmonious balance of smoky, tangy, and savory goodness. Ready in under an hour, this easy, gluten-free-optional recipe is ideal for vegans, vegetarians, or anyone looking to swap meat for a flavorful, wholesome alternative. Don’t forget to serve with lime wedges for that extra zing in every bite!
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Recipe Information
Ingredients
- 2 cups Canned young green jackfruit
- 2 tablespoons Olive oil
- 0.5 cup Vegan broth
- 0.25 cup Orange juice
- 1 tablespoon Lime juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Flour tortillas
- 1 medium White onion, diced
- 0.5 cup Fresh cilantro, chopped
- 2 pieces Lime wedges
Instructions
Drain and rinse the canned young green jackfruit thoroughly. Pat it dry with paper towels to remove excess moisture.
Use your hands or a fork to shred the jackfruit pieces to create a pulled pork-like texture.
In a large skillet, heat the olive oil over medium heat.
Add the shredded jackfruit to the skillet and cook for 5-7 minutes, stirring occasionally until the edges begin to brown.
In a small bowl, whisk together the vegan broth, orange juice, lime juice, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, salt, and black pepper.
Pour the mixture over the jackfruit in the skillet, stirring to coat evenly. Let it simmer on low heat for about 15-20 minutes, allowing the flavors to meld and the liquid to reduce. Stir occasionally.
While the jackfruit simmers, warm the flour tortillas in a dry skillet over medium heat or wrap them in foil and heat in a 350°F (175°C) oven for about 5-7 minutes.
Once the jackfruit mixture is tender and flavorful, remove it from the heat.
Assemble the tacos by placing a generous spoonful of the vegan carnitas on each flour tortilla.
Top with diced white onion and freshly chopped cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3183 mg | 138% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 20.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3247 mg | 69% | |
*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.
