Vegan Carnitas Tacos
Get ready to savor a plant-based twist on a Mexican favorite with these mouthwatering Vegan Carnitas Tacos! Featuring tender young jackfruit, perfectly seasoned with smoky paprika, earthy cumin, and zesty lime juice, this recipe delivers big, bold flavors without any meat. The jackfruit is simmered in a savory-spiced broth and caramelized to perfection, creating a texture that's irresistibly similar to traditional pulled pork. Served on warm corn tortillas and topped with fresh cilantro, creamy avocado, tangy red onion, and your favorite salsa, these tacos are as vibrant as they are satisfying. Perfect for weeknight dinners or dinner parties, this quick and easy recipe—ready in just 45 minutes—is sure to impress vegans, vegetarians, and omnivores alike.
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Recipe Information
Ingredients
- 2 14-ounce cans Young green jackfruit (canned, in water or brine)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 lime Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Corn tortillas
- 0.25 cup Cilantro, chopped
- 0.5 small Red onion, thinly sliced
- 1 large Avocado, sliced
- 0.5 cup Salsa
Instructions
Drain and rinse the jackfruit, then remove the core and shred the pieces with your fingers or a fork. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until it becomes translucent.
Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, and chili powder. Cook for about 1 minute, until fragrant.
Add the shredded jackfruit to the skillet, stirring well to combine with the spices and onions.
Pour in the vegetable broth and soy sauce. Stir in the lime juice, salt, and black pepper.
Cover the skillet and simmer on low heat for 20 minutes, stirring occasionally. Let the jackfruit absorb all the flavors and liquid.
After 20 minutes, uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes, allowing any remaining liquid to evaporate and the jackfruit to slightly caramelize.
Warm the corn tortillas by briefly heating them on a dry skillet over medium heat or in the microwave wrapped in a damp paper towel.
Assemble the tacos by placing a generous amount of the jackfruit carnitas on each tortilla.
Top with chopped cilantro, sliced red onion, avocado, and a spoonful of salsa.
Serve immediately and enjoy these delicious vegan carnitas tacos!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7033 mg | 306% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 29.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3945 mg | 84% | |
*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.
