Jackfruit is one of my favorite meat substitutes to use. Not only does is it vegan, soy and gluten free, it has a great texture, and it also provides lots of vitamins, minerals, phytonutrients, and fiber. It is also quick to prepare and quite versatile.
I used the jackfruit cartinas for tacos topped with fresh avocado, pineapple salsa, and cashew sour cream. They could also be made traditional street style, topped with chopped onions, cilantro, and a squeeze of lime. Don't limit yourself to tacos though. Try using the carnitas on nachos, burritos, salads, baked potatoes and more!
- 1 Tablespoon coconut oil
- 2 cans jackfruit, rinsed and drained
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon chili power
- ½-1 teaspoon crushed red pepper
- ½ teaspoon oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- Pinch salt
- 2 teaspoons maple syrup
- ¼ cup water
- 1 tablespoon orange juice
- Drain and rinse jackfruit. Using your hands or a fork shred the jackfruit and remove any seeds you may find. Set aside.
- In a large skillet melt coconut oil over medium-high heat. Once melted add onion and cook until translucent, 3-5 minutes. Add garlic and cook for about another minute. Add all spices (best to measure and combine in a small bowl ahead of time) and toast for about 30 seconds.
- Add water and scrap any browning off of the bottom of the pan. Add jackfruit and stir well. Lower heat to and allow to simmer for about 10 minutes stirring occasionally.
- Add maple syrup and orange juice and stir well. Allow mixture to simmer for another couple of minutes. Taste and add any additional seasoning to your liking. Enjoy!