Jackfruit Carnitas Tacos

4 servings • 35 minutes

Ingredients

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• 1 tbsp Extra Virgin Olive Oil
• 1 Yellow Onion (diced)
• 4 cups Tinned Jackfruit (around two tins, drained)
• 1 cup Water
• 1 tbsp Tomato Paste
• 2 tsp Cumin
• 2 tsp Smoked Paprika
• 1/4 cup Orange Juice
• 1/4 cup Guacamole
• 8 Mini Tortillas
• 1/4 cup Red Onion (diced)
• 1/4 cup Fresh Coriander (leaves picked and chopped)

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Directions

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1. Preheat the oven to 230°C and line a baking sheet with parchment paper.
2. Heat the oil in a medium frying pan over medium heat. Add the onion and cook for three to five minutes until softened. Add the jackfruit and half the water, and simmer for ten minutes. Add more water if you notice the pan getting too dry.
3. Add the tomato paste, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
4. Pull apart the jackfruit with a fork.
5. Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy.
6. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and coriander. Enjoy!

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Notes

Leftovers: Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying.

Serving Size: One serving is equal to approximately two tacos.
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Additional Toppings: Top with black beans, feta, Greek yoghurt or pickled onions.

More Vegetables: Add dry slaw to your taco to boost the nutrition.

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