Recipes

Jackfruit Carnitas Tacos

Canned unripe jackfruit makes a veggie filling for these tasty tacos that even meat lovers can champion.

Jackfruit Carnitas Tacos

Ingredients

Jackfruit Carnitas:

  • 1 can (14 oz) unripe green or young jackfruit in brine, drained and rinsed
  • 1 tbsp minced chipotle in adobo sauce
  • 4 tsp brown sugar
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and pepper
  • 1 tbsp olive olive
  • 1/3 cup diced onions
  • 1/3 cup Cerveza Atletica Mexican Lager
  • 1/3 cup pineapple juice
  • 1/3 cup orange juice
  • 2 tbsp lime juice


Pineapple Salsa:

  • 1/2 cup diced pineapple
  • 2 tbsp diced red onion
  • 2 tbsp seeded diced jalapeño pepper
  • 2 tbsp lime juice
  • 2 tbsp finely chopped fresh cilantro
  • 1 tsp honey
  • Pinch each salt and pepper


Assembly:

  • 4 corn tortillas, warmed
  • 1 cup shredded red cabbage
  • 1/4 cup crumbled queso fresco
  • 1/2 avocado, pitted, peeled and sliced

Directions

Jackfruit Carnitas: 

  1. Shred jackfruit; toss with chipotle, sugar, garlic, cumin, salt and pepper.
  2. Heat oil in skillet set over medium heat; cook onions for 2 to 3 minutes or until slightly softened. Stir in jackfruit mixture; cook for 5 to 10 minutes or jackfruit starts to brown around edges. Stir in Cerveza Atletica Mexican Lager, pineapple juice, orange juice and lime juice; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is thickened.
     

Pineapple Salsa: 

  1. Toss together pineapple, onion, jalapeño, lime juice, cilantro, honey, salt and pepper. 
  2. Let stand for 10 minutes.
     

Assembly: 

  1. Serve jackfruit mixture in warm tortillas with salsa, cabbage, queso fresco and avocado.

 

Tip: Young, green or unripe canned jackfruit works best for this recipe. Ripe jackfruit is sweeter, and its texture will not yield a meaty consistency.

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