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.
Make the Coleslaw: Combine all of the coleslaw ingredients in a large bowl and refrigerate until ready to serve.
Make the Sriracha Mayo: Combine the mayonnaise and Sriracha together in a small bowl and set aside.
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).
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.
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.