Ingredients
4
4 servings
- •28 ounces young green jackfruit packed in water, drained
- •1 serrano chile pepper
- •1 tablespoon vegetable oil
- •0.5 cup chopped red onion
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •0.5 teaspoon salt
- •0.5 teaspoon dried oregano, crushed
- •0.25 teaspoon smoked paprika
- •1 medium orange, zested and juiced
- •1 tablespoon reduced-sodium soy sauce
- •1 tablespoon cider vinegar
- •0.75 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 351
- Carbohydrate: 58g
- Fat: 11g
- Fiber: 10g
- Protein: 6g
- Sugar: 9g
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