Jackfruit "Carnitas" Tacos

• Nutrition Info (Per 2 Tacos):

  Calories: 260 kcal, Protein: 6g, Carbs: 45g, Fats: 8g, Fiber: 12g (Very High Fiber)

• History/Origin:

  Jackfruit (Kathal) is indigenous to India and is the largest tree-borne fruit in the world. For centuries, Indians have called raw jackfruit "Gach-patha" (Tree Goat) because of its meaty texture. Carnitas ("little meats") is a Mexican dish of slow-cooked pork. By combining the Indian spice palette with the Mexican technique of cooking with citrus (orange juice) and then crisping it up, this vegan fusion creates a filling indistinguishable from meat.

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  Jackfruit "Carnitas" Tacos

  Ingredient List:

  • The "Meat": 1 can (20oz) Young Green Jackfruit in water/brine (NOT syrup), drained and rinsed.

  • The Marinade/Sauce: 1 tbsp Oil, 1 Onion (sliced), 4 cloves Garlic (minced), 1 tsp Cumin, 1 tsp Smoked Paprika (or Kashmiri Chili), 1 tsp Coriander powder, ¼ cup Orange Juice (the secret ingredient), 1 tbsp Soy Sauce, 1 tbsp Tomato Paste.

  • The Shells: 6 Corn Tortillas or Small Rotis.

  • Toppings: Pickled Onions, Fresh Cilantro, Lime wedges, Avocado slices.

  Detailed Method (Stovetop + Oven):

  1. Prep Jackfruit: Rinse jackfruit well. Cut off the hard core from each piece. Squeeze out excess water. Shred the fibrous part with your hands or a fork.

  2. Sauté: Heat oil in a pan. Sauté onions and garlic until soft. Add the shredded jackfruit and tomato paste. Cook for 2 minutes.

  3. Simmer: Add all dry spices, soy sauce, and orange juice. Add ½ cup water. Cover and simmer on low heat for 20 minutes until the jackfruit pulls apart easily and liquid is absorbed.

  4. The "Crisp" (Crucial Step): Preheat oven to 200°C (400°F). Spread the cooked jackfruit on a baking sheet. Bake for 15 minutes until the edges are brown and crispy (charred). This gives it the "Carnitas" texture.

  5. Assemble: Char the tortillas on an open flame. Fill with crispy jackfruit. Top with pickled onions and cilantro.

  Pro Tips (Tidbits):

  • The Canned Rule: Never buy "Ripe Jackfruit" or jackfruit in syrup. It must be Young/Green/Raw in brine or water. Sweet jackfruit ruins this dish.

  • The Core: The triangular hard core of the jackfruit piece doesn't shred well. Chop it finely with a knife so it cooks evenly with the shredded strands.

  • Smoky Flavor: Use Liquid Smoke or Smoked Paprika to mimic the traditional wood-fire cooking of carnitas.

  Instant Pot Method (The Fastest Way):

  • Dump & Go: Add jackfruit chunks (no need to shred yet), onion, garlic, spices, orange juice, and ½ cup water to the pot.

  • Cook: Pressure Cook (High) for 10 minutes. Quick Release.

  • Shred: Mash/shred directly in the pot with a potato masher or wooden spoon.

  • Sauté: Switch to Sauté (Hi) to evaporate extra liquid and brown the bottom slightly.

  Air Fryer Method (Best for Crisping):

  • Cook First: After cooking the jackfruit (on stove or IP), transfer the moist mixture to the Air Fryer basket.

  • Crisp: Air Fry at 200°C (400°F) for 8-10 minutes. Shake halfway.

  • Result: This creates the most authentic "meaty" texture with crispy, caramelized edges.