Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

Warning: Not your traditional tacos! If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa. One of my favorite flavor profiles is built around something hot and spicy combined with something tart and crisp and these definitely fit the bill.

Layered on a bed of buttered and wilted, shaved, brussel sprouts and topped with a touch of creme these tacos are fancy enough to serve for guests and easy enough for a Taco Tuesday at home with the family! Let’s make them!

Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

Author: Sarah | April 26, 2022
Servings: 4

• prep time: 10 minutes

• cook time: 10 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

10oz Jackfruit (I like to use frozen but the canned will work just as well.)

6-8 Brussel Sprouts, shaved or shreaded

2 tablespoons vegan butter

1 Medium Apple (something tart and sweet works best, Gala, Fuji, or RubyFrost)

1/2 Medium Red Onion

Dairy Free Sour Cream

Tortillas

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon of liquid smoke

pinch of Chili Powder

Splash of Apple Cider Vinegar

Salt and Pepper, to tatse

Instructions: What You need to do!

1. Into a medium skillet with 1 tablesspoon of olive oil add your thawed and shreaded jackfruit and cook with the oregano, cumin, paprika, chili powder, apple cider vinegar, liquid smoke, and minced minced garlic until the jackfruit has heated through.

2. Add salt and pepepr, to tatse. You can add a tablespoon or two of water if it becomes too try! (Think pulled pork texture and consistency)

3. While your jackfruit is cooking, shave down your brussel sprouts by starting at the tip and making very tin cuts all the way down to the stem/base. They should naturally pull apart annd shred on their own. (Think coleslaw texture)

4. Remove the jackfriut from the skillet and store under foil to keep warm. In the same skillet add 2 tablespoons of vegan butter and your shreaded brussle sprouts. Sprinkle with 1 teaspoon seasalt.

5. The goal is to wilt the brussle sprouts not cook them all the way so keep your heat on mediu low and stir occationally. This should take about 5 mintes.

6. While your brussle sprouts are wilting, cut your apple and your onion into small 1/4" pieces. Combine in bowl with a splash of Apple Cider Vinegar. Using the back of a fork muddle the apple and onio together.

7. To serve tacos, layer the warm and wilted brussle sprouts onto the trotilla and top with the jackfriut and apple/onion salsa.

8. Garnish with a bit of dairy free sour cream...and sprinkle with just a dash of the smoked paprika.

If you’ve made it this far…I’m hoping that the list of unusual favors in this dish havn’’t scared you off! While I know that apples and brussel sprouts don’t seem like the traditional ingredients for a Taco Tuesday grocery run, something about how the buttery greens melt into the spiciness of the jackfruit and are complimented with that punch of crisp and tart apple onion salsa is just perfection. If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa.

Make sure to tag me on social when you make them so I can see! @plantbasedgingr

Love, Light, and Lentils, my friends!
Sarah

Spicy Jackfruit Carnitas Street Tacos with Apple Salsa

I don’t know about you but when the days get busier tacos always seem to be a go-to meal for me! Quick, easy, and who doesn’t love tacos? These Spicy Jackfruit Carnitas Street Tacos taste just like Summer to me. With an Apple, Onion, and Garlic Salsa, tossed with a balsamic glaze, and topped with some vegan crema and fresh herbs these sound weird...but taste amazing!

The smoky spiciness of the jackfruit with the cold sweet crunch of the apple salsa...in case you were wondering, yes...yes, this is one of best things I have put in my face in recent memory! I seriously could have eaten three more!

What you are going to need to buy:

Jackfruit - (Fresh or Frozen is fine. This recipe uses frozen from The Jackfruit Company)

Tortilla or Hard Taco Shells, whatever you prefer

Medium Apple

Medium Sweet Onion

Minced Garlic - (we like these jarred options from Spice World!)

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Balsamic Vinegar

Spices for your Jackfruit - (we used oregano, cumin, paprika, chili and a touch of brown sugar)

Liquid Smoke

Salt and Pepper, to taste

Fresh Cilantro - (or flat leaf parsley, if you must!)

Lime Juice

What you are going to need to do:

Honestly, these tacos look so fancy but they come together so fast and easy!
To start you’re going to finely chop your onion and 3/4 of your apple (reserving some apple for large slices as garnish, if you like.)

Into a bowl combine the apples, onion, minced garlic, (to taste, maybe a teaspoon), and a tablespoon of your favorite balsamic vinegar. Currently, I am loving this cilantro and garlic option from The Ancient Olive!

Set aside.

Preparing the Jackfruit:

In a medium skillet you’re going to saute the Jackfruit until it becomes soft and begins to give up up some of it’s juices.

With 2 forks, gently pull the bulbs apart like you would pull pork.

Reduce heat and add to the skillet: a dash of liquid smoke plus oregano, cumin, paprika, chili and a touch of brown sugar. Measurements will vary based on the amount you are making. Start out conservative and you can always add more of the flavors you like.

Salt and Pepper, to taste.

Assembly:

Onto your taco shell of choice, layer your Jackfruit mixture and top with your onion and apple salsa.

Drizzle some sour cream that has been cut with a teaspoon of lime juice and sprinkle with paprika to garnish. Additionally, garnish with apple wedges and fresh herbs.

Here’s a taco shell tip from Sarah: Can’t decide between hard and soft tacos? Drape your soft shells over the grates/rails of a hot oven and let them “crisp up” for about 4 minutes and boom, best of both worlds.