Use canned jackfruit as a pork substitute in these vegan tacos. A simple pineapple salsa gives them a fresh finish.
serves 4
28 ounces young green jackfruit packed in water, drained
1 serrano chile pepper
1 tablespoon vegetable oil
1/2 cup chopped red onion
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon smoked paprika
1 medium orange, zested and juiced
1 tablespoon reduced-sodium soy sauce
1 tablespoon cider vinegar
3/4 cup finely chopped fresh pineapple
1 small Roma tomato, finely chopped
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
salt to taste
12 (6 inch) corn tortillas, warmed
Pat jackfruit dry and shred. Seed chile pepper and finely chop.
Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.
Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.
For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.
Note:
You can use tamari instead of reduced-sodium soy sauce, and canned pineapple tidbits instead of fresh. You can use flour tortillas instead of corn tortillas.
Nutrition Facts (per serving)
351 Calories
11g Fat
58g Carbs
6g Protein