Mexican Vegetarian Fiesta: Succulent Jackfruit Carnitas Tacos & Creamy Avocado-Lime Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cans young green jackfruit, in water or brine (15 oz/425 g each) 2 tbsp olive oil 1 medium onion, diced 3 cloves garlic, minced 1 jalapeño pepper, finely chopped 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground black pepper 1/4 tsp sea salt 1/2 cup vegetable broth 3 tbsp fresh lime juice 12 small corn tortillas 1 batch Creamy Avocado
• Lime Rice (see recipe below) 1 batch Quick Pickled Red Onions (see recipe below) Fresh cilantro leaves, for garnish Lime wedges, for serving

Instructions

1. Drain and rinse the jackfruit, then pat dry. In a large skillet, heat olive oil over medium high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and jalapeño, cooking for an additional minute. Stir in cumin, smoked paprika, coriander, cinnamon, black pepper, and salt.
3. Add jackfruit to the skillet, stirring to coat with the spice mixture. Pour in vegetable broth and lime juice. Reduce heat to low, cover, and simmer for 20 25 minutes, until jackfruit is tender and absorbs flavors.
4. Meanwhile, warm tortillas in a dry skillet or on a griddle over medium heat. Keep warm.
5. Once jackfruit is ready, shred it with two forks to create the texture of pulled meat. Fill each warm tortilla with jackfruit and top with Creamy Avocado Lime Rice and Quick Pickled Red Onions. Garnish with cilantro leaves and lime wedges. Serve immediately.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable dining experience that will have your guests raving about your culinary skills.

Notes

For the Creamy Avocado-Lime Rice and Quick Pickled Red Onions recipes, please refer to the linked articles.