Crispy Jackfruit Carnitas

Yields 4 servings


  • 20 oz. can of Jackfruit packed in water, drained
  • 2 Tbsp. olive oil, divided
  • 1 cup red onion, diced
  • 4 garlic cloves, chopped
  • 1/2 jalapeno, finely diced
  • 1 Tbsp. tamari or soy sauce
  • 1/2 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. cumin powder
  • 1 tsp. dry Mexican Oregano
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. sugar


  1. Drain the jackfruit and cut into thin slices. Put slices on a clean kitchen towel and wring out excess water.
  2. Heat 1 tablespoon oil in a saucepan and sauté onion, garlic, and jalapeno over medium heat, stirring often, until fragrant, around 5-6 minute.
  3. Add the jackfruit and soy sauce to the onion mixture and lower the heat. Stir occasionally, uncovered for 3-5 minutes.
  4. When mixture is dry, add salt, sugar, chili powder, cumin, oregano, paprika and 1 tablespoon olive oil. Sauté until the jackfruit begins to caramelize and crisp. Adjust seasonings as desired.
  5. Serve in tacos, enchiladas, burritos or burrito bowls with your favorite toppings.

Nutrition per serving: 220 calories, 39 g carbohydrates, 7 g fat, 2 g fiber, 2 g protein, 530 mg sodium, 2 g sugar.

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