Plant-Based Jackfruit Carnitas Tacos with Avocado Crema (Stovetop)

How to Make Plant-Based Jackfruit Carnitas Tacos with Avocado Crema (Stovetop)

1. 1

   Step 1: Prep and pan-sear aromatics with jackfruit

   Drain and rinse the canned jackfruit, then trim any tough cores and use two forks or your hands to pull the pieces into shreds the size of pulled pork. Heat the olive oil in a wide skillet over medium heat, add the chopped onion and cook until translucent, 4–5 minutes. Stir in the minced garlic and shredded jackfruit and cook 2–3 minutes until fragrant and beginning to brown at the edges.

   For this step

   • 2 20 oz canYoung green jackfruit in brine (drained, rinsed)
   • 2 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Add citrus, tamari and spices; simmer

   Pour the orange juice and tamari over the jackfruit, sprinkle the Mexican-style spice blend evenly, and stir to combine. Reduce heat to medium-low and simmer, uncovered, for 10–12 minutes so the jackfruit absorbs the flavors and the liquid reduces. Use the back of a spoon to press and unravel the pieces occasionally so they take on a softer, carnitas-like texture.

   For this step

   • 1/2 cupFresh orange juice
   • 2 tbspTamari (or soy sauce)
   • 1 tbspMexican-style spice blend (1 tbsp smoked paprika + 1 tsp ground cumin + 1 tsp dried oregano)
   
3. 3

   Step 3: Crisp the jackfruit for carnitas texture

   Increase heat to medium-high and let the pan cook undisturbed a minute to allow caramelization; then toss and press the jackfruit so more edges brown. Continue to crisp and brown for 4–6 minutes, working in batches if necessary, until you have golden, slightly crunchy bits reminiscent of traditional carnitas. Taste and adjust seasoning with additional tamari or a pinch of salt if needed.
   
4. 4

   Step 4: Make the avocado-lime crema

   Halve and pit the avocado and scoop it into a bowl; squeeze in the juice of the fresh lime and mash until smooth, adding a tablespoon of water if needed to reach a pourable consistency. Season to taste with a pinch of salt and a crack of black pepper, and whisk until silky. Chill briefly while you warm the tortillas so the crema thickens slightly.

   For this step

   • 1 largeRipe avocado (for crema)
   • 1 wholeFresh lime
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Heat a clean skillet over medium-high and warm each corn tortilla 20–30 seconds per side until pliable and slightly charred at the edges. Spoon a generous portion of the crisped jackfruit onto each tortilla, drizzle with avocado-lime crema, and finish with an optional squeeze of lime. Assemble two tortillas per serving for a balanced portion.

   For this step

   • 8 countCorn tortillas
   
6. 6

   Step 6: Serve and store leftovers

   Serve the tacos immediately with extra crema and lime wedges on the side for guests to customize. Leftover jackfruit keeps well in an airtight container refrigerated for up to 4 days and crisps back up nicely in a skillet before serving; store crema separately for up to 48 hours to keep it bright and green.
   

1. Drain and rinse the canned jackfruit, then trim any tough cores and use two forks or your hands to pull the pieces into shreds the size of pulled pork. Heat the olive oil in a wide skillet over medium heat, add the chopped onion and cook until translucent, 4–5 minutes. Stir in the minced garlic and shredded jackfruit and cook 2–3 minutes until fragrant and beginning to brown at the edges.
2. Pour the orange juice and tamari over the jackfruit, sprinkle the Mexican-style spice blend evenly, and stir to combine. Reduce heat to medium-low and simmer, uncovered, for 10–12 minutes so the jackfruit absorbs the flavors and the liquid reduces. Use the back of a spoon to press and unravel the pieces occasionally so they take on a softer, carnitas-like texture.
3. Increase heat to medium-high and let the pan cook undisturbed a minute to allow caramelization; then toss and press the jackfruit so more edges brown. Continue to crisp and brown for 4–6 minutes, working in batches if necessary, until you have golden, slightly crunchy bits reminiscent of traditional carnitas. Taste and adjust seasoning with additional tamari or a pinch of salt if needed.
4. Halve and pit the avocado and scoop it into a bowl; squeeze in the juice of the fresh lime and mash until smooth, adding a tablespoon of water if needed to reach a pourable consistency. Season to taste with a pinch of salt and a crack of black pepper, and whisk until silky. Chill briefly while you warm the tortillas so the crema thickens slightly.
5. Heat a clean skillet over medium-high and warm each corn tortilla 20–30 seconds per side until pliable and slightly charred at the edges. Spoon a generous portion of the crisped jackfruit onto each tortilla, drizzle with avocado-lime crema, and finish with an optional squeeze of lime. Assemble two tortillas per serving for a balanced portion.
6. Serve the tacos immediately with extra crema and lime wedges on the side for guests to customize. Leftover jackfruit keeps well in an airtight container refrigerated for up to 4 days and crisps back up nicely in a skillet before serving; store crema separately for up to 48 hours to keep it bright and green.