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–+ servings
overhead image of four jackfruit carnita corn tacos topped with salsa criolla and cilantro

Jackfruit Carnitas

Make your next taco night plant-based with this flavorful tender jackfruit carnitas with perfectly crispy edges.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Vegan
Keyword: Vegan Dinner, Vegan Meat
Servings: 6 tacos

Equipment

  • 1 kitchen towel clean
  • 1 Large Bowl
  • 1 Baking Sheet

Ingredients

  • 2 20oz cans jackfruit
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp cumin powder
  • 2 tbsp soy sauce
  • 1 orange juiced
  • ¼ tsp salt
  • 1 tbsp oil

Instructions

  • Preheat oven to 400 °F
  • Canned Jackfruit: Open the 2 20oz cans jackfruit, drain and rinse. Use a clean kitchen towel to squeeze out the water and brine. Keep squeezing and twisting the towel to break apart the jackfruit.
  • Shred: Toss jack-fruit in a large bowl. Use clean hands to tear apart any large or hard pieces.
  • Season: Add ½ tbsp garlic powder,½ tbsp onion powder, ½ tbsp cumin, 2 tbsp soy sauce, 1 orange juiced, ¼ tsp salt, and 1 tbsp oil. Mix until evenly combined with the shredded jackfruit.
  • Bake: In a baking sheet, spread the jackfruit and bake for 20 minutes, flipping half way through the cooking. The edges will crisp up when done.
  • Serve: Heat up some corn or flour tortillas to fill with jackfruit carnitas, serve with toppings of your choice.
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