Jackfruit Carnitas Tacos

🛒 Ingredients

• Canned Young Green Jackfruit (in brine, drained, rinsed) 150 g · 40 kcal
• Corn Tortillas (small, 6-inch) 56 g · 130 kcal
• Yellow Onion 30 g · 12 kcal
• Garlic Cloves 6 g · 9 kcal
• Orange Juice 30 g · 14 kcal
• Lime Juice 15 g · 4 kcal
• Avocado Oil (or other neutral oil) 10 g · 88 kcal
• Smoked Paprika 2 g · 6 kcal
• Ground Cumin 1 g · 4 kcal
• Dried Oregano 1 g · 3 kcal
• Chili Powder 2 g · 6 kcal
• Cilantro (fresh, chopped) 5 g · 1 kcal
• Salsa (fresh, mild) 40 g · 15 kcal
• Avocado (sliced or diced) 40 g · 64 kcal

👨‍🍳 Instructions

1. Drain and rinse the canned jackfruit thoroughly; pat dry and shred it with your hands or two forks to resemble pulled pork.
2. Heat avocado oil in a large skillet over medium-high heat, then add the shredded jackfruit and cook until lightly browned and slightly crispy.
3. Add diced onion and minced garlic to the skillet, cooking until softened and fragrant, about 3-5 minutes.
4. Stir in smoked paprika, ground cumin, dried oregano, and chili powder, cooking for another minute until fragrant.
5. Pour in orange juice and lime juice, bring to a simmer, and cook until most of the liquid has evaporated and the jackfruit is tender and flavorful.
6. While the jackfruit mixture simmers, warm the corn tortillas in a dry skillet or microwave until pliable.
7. To assemble, fill each warm tortilla with a generous portion of the jackfruit carnitas.
8. Top the tacos with fresh cilantro, diced avocado, and a spoonful of fresh salsa before serving immediately.