Vegetarian Carnitas Flour Tacos with Onion and Cilantro
Experience the bold and vibrant flavors of our Vegetarian Carnitas Flour Tacos with Onion and Cilantro—a plant-based twist on a classic Mexican favorite. Crafted with shredded young green jackfruit, this recipe mimics the tender texture and rich flavor of traditional carnitas without any meat. Sautéed with aromatic spices like cumin, smoked paprika, and oregano, and infused with a zesty blend of orange juice and vegetable broth, the jackfruit becomes irresistibly flavorful. Paired with soft, warm flour tortillas and topped with the brightness of fresh cilantro, crunchy white onion, and a squeeze of lime, these tacos are a quick and satisfying option for any weeknight meal. Perfect for vegetarians, vegans, or anyone looking to explore delicious meat-free taco options, this recipe is easy, wholesome, and bursting with authentic taste.
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Recipe Information
Ingredients
- 20 oz Canned young green jackfruit
- 2 tbsp Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 1 tsp Sea salt
- 0.5 cup Orange juice
- 0.5 cup Vegetable broth
- 8 small All-purpose flour tortillas
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup White onion, finely chopped
- 2 whole Lime wedges
Instructions
Drain and rinse the canned jackfruit thoroughly. Pat dry with a paper towel.
Using your hands or a fork, shred the jackfruit into smaller pieces to mimic the texture of shredded meat.
In a large skillet, heat olive oil over medium heat. Add the chopped yellow onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the shredded jackfruit to the skillet. Stir in the cumin, oregano, smoked paprika, ground black pepper, and sea salt. Sauté the mixture for another 5 minutes, allowing the jackfruit to absorb the flavors.
Pour in the orange juice and vegetable broth. Stir well and bring the mixture to a simmer. Lower the heat and let it cook for 15-20 minutes, or until most of the liquid is absorbed and the jackfruit is tender. Stir occasionally.
While the jackfruit is simmering, warm up the flour tortillas in a clean skillet for about 1 minute on each side, until they are soft and pliable.
Assemble the tacos by placing a generous scoop of the jackfruit carnitas onto each warm tortilla.
Top with freshly chopped cilantro and white onion.
Serve immediately with lime wedges on the side for added freshness and acidity.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 35.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4062 mg | 86% | |
*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.
