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!
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.
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)
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)
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.
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.
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.
To serve tacos, layer the warm and wilted brussle sprouts onto the trotilla and top with the jackfriut and apple/onion salsa.
Garnish with a bit of dairy free sour cream...and sprinkle with just a dash of the smoked paprika.