Vegetarian Carnitas Tacos
Transform your taco night with these flavor-packed Vegetarian Carnitas Tacos, a plant-based twist on a beloved classic. Made with shredded young green jackfruit, this recipe perfectly mimics the tender, pull-apart texture of traditional carnitas while infusing flavors of smoky paprika, zesty orange juice, and savory spices. Simmered to perfection and caramelized for added depth, the jackfruit filling is beautifully complemented by warm corn tortillas, fresh cilantro, a squeeze of lime, and optional creamy avocado slices. With just 15 minutes of prep time, this easy-to-make, meat-free option is perfect for satisfying cravings while staying vegan-friendly. Whether you're hosting Taco Tuesday or simply seeking a delicious vegetarian dinner, these tacos deliver bold, irresistible flavor in every bite!
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Chili powder
- 1 cup Vegetable broth
- 1 cup Orange juice
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 Corn tortillas
- 0.5 cup Fresh cilantro, chopped
- 2 Lime wedges
- 1 Avocado, sliced (optional)
Instructions
Drain and rinse the jackfruit from the cans. Using your hands, shred the jackfruit pieces to resemble pulled pork and discard any hard seed pods you find.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the shredded jackfruit along with cumin, smoked paprika, oregano, and chili powder. Cook the spices with the jackfruit for about 5 minutes to allow flavors to meld and the jackfruit to start browning slightly.
Pour in the vegetable broth, orange juice, and soy sauce. Add salt and black pepper, and bring the mixture to a simmer.
Reduce heat to low, cover, and let it simmer for about 30 minutes. Stir occasionally, adding more vegetable broth if it starts to dry out.
After 30 minutes, uncover the skillet, increase the heat to medium-high, and cook for another 10 minutes to allow any excess liquid to evaporate and the jackfruit to caramelize slightly.
Meanwhile, warm the corn tortillas by heating them in a dry skillet over medium heat or by wrapping them in aluminum foil and placing them in a warm oven for a few minutes.
Once the jackfruit carnitas are ready, assemble the tacos by placing a portion of the jackfruit on each warm tortilla.
Top with fresh cilantro, a squeeze of lime juice, and avocado slices if using.
Serve immediately and enjoy your flavorful vegetarian carnitas tacos!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 12.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1914 mg | 41% | |
*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.
