Ingredients
8
8 servings
- •1 (19 ounce) can young green jackfruit packed in water, drained
- •1 (12 fluid ounce) can or bottle bitter orange soda
- •0.125 cup vinegar
- •0.25 cup vegetable oil, divided
- •1 lime, juiced
- •1 onion, halved and thinly sliced
- •1 tablespoon ground chili powder
- •1 tablespoon grated panela
- •1 teaspoon ground black pepper
- •0.5 teaspoon salt
- •2 bay leaves
- •8 corn tortillas
- •1 cup sliced Mexican pickled carrots and jalapenos
- •0.5 cup chopped fresh cilantro
- •1 lime, cut into 8 wedges
Instructions
- Rinse jackfruit, dry, and set aside.
- Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
- Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
- Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
- Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.
Nutritional Facts
Per 8 servings
- Calories: 208
- Carbohydrate: 29g
- Fat: 9g
- Fiber: 4g
- Protein: 2g
- Sugar: 3g
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