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15-minute Vegan Jackfruit Carnitas from Fraiche Nutrition
5 from 2 votes
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Jackfruit Carnitas (vegan)

Super simple vegan Jackfruit Carnitas are packed with fibre and can be whipped up in under 15 minutes - you will NEVER miss the meat!  They can be served as an appetizer or a light main with a salad along side.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Coleslaw

  • 2 cups finely shredded green cabbage (use a sharp knife or mandolin)
  • 1 cup grated peeled carrot (3 medium carrots)
  • 3/4 cup grated unpeeled apple (Ambrosia works best)
  • 1/2 cup roughly chopped fresh cilantro
  • 1/4 cup vegan mayonnaise (used Neil Brother's)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar (or honey if not making vegan)
  • 1/2 teaspoon salt

Sriracha Mayo

  • 2/3 cup vegan mayonnaise (used Neil Brother's)
  • 2 tablespoons Sriracha sauce

Tacos

  • 3 7 oz packages Upton's Naturals Jackfruit in BBQ Sauce
  • 9-10 small corn tortillas
  • 2 limes, quartered
  • 1/2 cup thinly sliced red onion
  • 2 ripe avocados, diced
  • 3 tablespoons thinly sliced fresh or pickled jalapeno pepper

Instructions

  1. Make the Coleslaw: Combine all of the coleslaw ingredients in a large bowl and refrigerate until ready to serve.

  2. Make the Sriracha Mayo: Combine the mayonnaise and Sriracha together in a small bowl and set aside.

  3. Make the Tacos: In a medium frying pan heat the oil on medium heat and empty all of the packages of jackfruit into the frying pan. Cook the jackfruit until it is heated throughout, about 5 minutes (you can add a teaspoon or two of sugar if you like it sweeter).

  4. Meanwhile, warm the corn tortillas one-by-one either over an open flame of a gas oven using tongs until they are toasty with a few darkened spots (15-30 seconds) or in a very hot cast iron pan (with no oil) on each side until they are slightly darkened, again about 15-30 seconds. Keep them warm in a folded clean dish towel or napkin and repeat.

  5. To assemble the tacos, take a tortilla, add a small amount (2-3 tablespoons) of the heated jackfruit, top with coleslaw, sliced red onion, avocados and a drizzle of the Sriracha Mayonnaise with a squeeze of fresh lime and a couple slices of jalapeño if desired.