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Jackfruit Carnitas-Style Tacos

A plant-forward spin on a traditional favorite. Tender jackfruit simmered with onions, corn, spices and ancho chili atop a corn tortilla with tomato, scallion, Mexican Crema and Passport Global Flavors™ By Custom Culinary® Tomatillo Serrano sauce.


What You'll Need

2    lbs Jackfruit
1    ea Onion, finely diced
4    cloves Garlic
1    tbsp Tomato paste
2    tbsp Vegetable oil
1    tsp Cumin, ground
2    tsp Chili Powder
1    tsp Oregano, dried
1    tsp Paprika, smoked
 1/4 tsp Salt (more to taste if needed)
1½  cup Passport Global Flavors™ By Custom Culinary® Tomatillo Serrano Sauce
8    ea Corn tortillas
2    ea Limes
  garnish Cilantro, fresh
4    tbsp Scallions, chopped
4    tbsp Whole kernel corn
4    tbsp Tomatoes, chopped
PREPARATION

Jackfruit
  1. Start by shredding jackfruit in a food processor.  Pulse a few times to get a shredded meat texture. Don't over pulse.
  2. Heat oil in a large cast iron pan over medium heat.  Add onion and sauté until translucent, 2-3 min.
  3. Add garlic and sauté 30-60 seconds more.
  4. Add shredded jackfruit and sauté 2-3 minutes.
  5. Add spices, tomato paste and sauté until fragrant about 1 minute.
  6. Pour in Tomatillo Serrano sauce and cook until liquid has cooked down completely, about 3-4 minutes.
  7. Warm corn tortillas in a large skillet over medium heat.  Remove and build tacos. 
Build Taco
  1. Spread jackfruit on tortilla and top corn, tomato, scallions and more Tomatillo Serrano Sauce and Mexican Crema.
  2. Garnish with fresh cilantro and lime.

CHEF'S TIP