Jackfruit Carnitas

Jackfruit Carnitas


Makes 4 servings. Per Serving:










– 2 (20 ounce) cans green jackfruit in brine, rinsed and coarsely shredded
– 1 cup chopped white onion
– ½ cup water
– ¼ cup orange juice
– 1 tablespoon minced chipotle in adobo sauce
– 4 teaspoons minced garlic
– 1 tablespoon light brown sugar
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ¼ cup lime juice plus 2 tablespoons, divided
– ¼ teaspoon kosher salt plus 1/8 teaspoon, divided
– 3 tablespoons olive oil, divided
– 4 cups thinly sliced green cabbage
– 8 (6 inch) corn tortillas



1. Combine jackfruit, onion, water, orange juice, chipotle, garlic, brown sugar, cumin, coriander, 1/4 cup lime juice and 1/4 teaspoon salt in a large skillet. Bring to a boil over high heat; cover and reduce heat to medium-low. Simmer until the onion is softened, about 10 minutes. Uncover and cook until the liquid reduces by half, about 5 more minutes. Stir in 2 tablespoons oil, increase heat to medium-high and cook, stirring once, until the jackfruit is lightly charred, 5 to 8 minutes.

2. Combine cabbage and the remaining 2 tablespoons lime juice, 1 tablespoon oil and 1/8 teaspoon salt in a medium bowl.

3. Warm tortillas according to package directions. Divide the jackfruit mixture evenly among the tortillas and top with slaw.

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