Jackfruit Tacos (Pulled Pork Tacos)

vegan carnitas recipePhoto by: Kyla Zanardi

Jackfruit tacos – Oh Carnitas, the delicious designer taco everyone is raving about. The word “Carnita” literally means “little meats”- how fitting! It is a traditional Mexican cuisine made by simmering pork in lard until tender, usually about 3-4 hours until it simply falls apart. This Mexican favourite has now become the King of the taco truck and I was on a mission to re-create it.

Since I have never actually eaten pork (I grew up in a home run by a vegetarian) I needed the help of my trusted carnivore, J. I wanted to everything to taste and look as authentic as possible, so for the pork I decided to use Jackfruit. I see the raised eyebrows- so let me explain…

At first you look at jackfruit and you’re like “Common Candice, this is a super sweet fruit that looks nothing like pork and looks more like Durian.” – and you would be right in making such claims. There is the thing, if you go to an Asian supermarket; they have all kinds of canned jackfruit, ripe, ripe in syrup, young in water, and young in brine. We are going to use the young in water, and here’s why; young jackfruit much like tofu has no taste and simply absorbs the flavor of whatever you cook it with. This means you can marinate this young jackfruit to resemble whatever meat you with! The best part; when you cook this jackfruit, it shreds and falls apart EXACTLY like pulled pork, making it an obvious and desirable substitute.

We are going put on some fiesta music, cook up this amazing meat-free meat, and top it with my favourite accoutrements to create these “little meats” handheld snacks. I hope you enjoy!

4.8 from 4 reviews
Jackfruit Carnitas Tacos (Pulled Pork Tacos)
 
Prep time
Cook time
Total time
 
Learn how to make vegetarian pulled pork tacos using jackfruit! This easy vegan taco recipe, tastes so much like the real thing you'll never miss eating pulled pork tacos again! This is the perfect meatless Monday dinner. Easy Vegan Taco Recipe - Jackfruit tacos.
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 4 servings
Ingredients
Spicy Mango Salsa
  • 1 mango, diced
  • 1 small onion, chopped
  • ½-1 jalapeño pepper, seeded and finely chopped
  • Small handful cilantro, finely chopped
  • Squeeze of lime
  • Pinch salt
Lime Crema Sauce
  • ½ cup raw cashews, soaked and rinsed well
  • 2-3 tbsp cup water
  • ¼ tsp salt
  • 1 tsp apple cider vinegar
  • ½ -1 lime juiced, to taste
Corn Tortillas
Jackfruit Pulled Pork
  • 1 Tbsp coconut oil
  • 1 small onion, finely sliced
  • 2 cloves garlic, minced
  • 1 tsp Vegetable Better than Bouillon
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tbsp tamari
  • 1 can of Jackfruit in water, drained and rinsed well
  • 2 tsp maple syrup
  • ½ - 1 cup water
  • 1 chipotle pepper in adobo sauce, finely chopped
Instructions
Jackfruit Pulled Pork
  1. In a large freezer bag add coconut oil, paprika, chili powder, tamari, and maple syrup and mix well.
  2. Add jackfruit to the marinade and allow to marinate for a minimum of 2 hours either on the counter, or if marinating overnight, place in the fridge.
  3. While you are waiting for the jackfruit to marinade, you can make the Salsa and the Lime Crema.
  4. When the jackfruit has marinated and is ready to go, place a pan on medium heat, and heat some coconut oil.
  5. When your oil is hot, add onion and garlic to the pan. Cook and mix until onions are clear.
  6. Add bouillon and chipotle peppers and and mix until all onions are covered in the bouillon (about 2 mins).
  7. Add jackfruit, mix well, and bring to a simmer for about 20 mins, covering halfway through to avoid drying out the meat.
  8. after 20 mins, break up the jackfruit using a a masher or a fork, and reduce heat even more.
  9. Cover and continue to cook on low for another 15-20 minutes, stirring often to break up large pieces of jackfruit.
  10. Cook until all liquid has evaporated.
Spicy Mango Salsa
  1. Combine mango, onion and cilantro in a medium size bowl and mix well. Add jalapeño peppers and lime juice to taste, with a sprinkle of salt. Mix well.
Lime Crema Sauce
  1. Drain and rinse your cashew really, really well!
  2. Place all ingredients in a high-speed blender and blend until smooth.
  3. Slowly add more lime juice to taste, and water until desired consistency is reached.
Build Your Jackfruit tacos, and serve with a wedge of lime for garnish.
 

Love the flavours of Mexico as much as I do? Try these other vegan recipes out!

Vegan Taco Bell Crunch Wrap Supreme Recipe

Vegan Baja Fish Tacos Recipe

Vegan Taco Soup Recipe

Vegan Frito Pie Recipe

Vegan Huevos Rancheros Recipe

Raw Vegan Taco Meat Recipe

vegan carnitas vegan pulled pork tacos

Order Edgy Veg Cookbook

20 Comments

  • Lorinda says:

    In the ingredients for the lime crema sauce, you call for “2-3 tbsp cup water”. I’m assuming you meant 2-3 tbsp water?????

    I’ve tried other jackfruit carnitas recipes; yours looks good and a lot less work! Going to make it soon.

  • Jimmy says:

    These are my fave tacos ever!

  • Alma says:

    Just tried these. Huge success! The only thing I did differently was I used a different brand than buillion and I added orange juice to the jackfruit when I cooked it because all the meat recipes had orange juice.

  • Second Base says:

    I am very picky when it comes to blindly trying new recipes. I have to admit that I was very skeptical going into this. This recipe is amazing! We marinated this for 36 hours and used the Better than Boullion Beef cube in this. We also used vegetable broth (almost exactly a cup) instead of water for the cooking process. The jackfruit fell apart perfectly, looked the part and the flavor was stellar. Thank you for this recipe!

  • […] If you can make a barbeque pork, you can bet that jackfruit makes a mean carnitas substitution. These vegan tacos are the perfect example. They’re topped off with a luscious avocado crema with a little spicy mango salsa. Not feeling corn tortillas? Opt for lettuce wraps or a taco bowl instead. Get the scoop from The Edgy Veg. […]

  • Lane B says:

    I have a very ripe jackfruit at home. Will that do or will it come out too sweet? I had been looking for a cool recipe for it and I kind of forgot about it until now. All the other recipes I had seen didn’t mention the fact that a young jackfruit was needed, only one canned with water, and I never thought that would actually be an important bit.

    • EdgyVeg says:

      Hi Lane!

      You cannot use ripe jackfruit for this recipe, as it is too sweet and soft. I would recommend only using young jackfruit from a can in water.

  • […] and Pam Anderson over to the party as well though. I would serve kimchi toasts as my appetizer, my jackfruit pulled “pork” tacos with mango salsa and lime crema as the main, and my homemade mint chip ice cream with coconut […]

  • Dana says:

    Made these tonight and they were pretty good. Next time I’ll cut out the chipotle pepper for those that want a milder taco. Will repeat! Yum!

  • Brad Burzynski says:

    Why does the ingredients list for the lime crema call for a lemon? Shouldn’t it be a lime? Or perhaps it should be called lemon crema?

  • […] which you forgo meat one day per week (typically Monday). Try these Jackfruit Carnitas Tacos from The Edgy Veg on your next meatless […]

  • Alana says:

    What size can of jackfruit is needed?

  • Raven says:

    I’m going to try these soon. Your recipe was featured in a video and they look amazing!

  • Whitney says:

    I made this lettuce wrap style and it was so delicious ! Thank you!

  • cristal says:

    this. is. gorgeous. will need to make a bigger batch this weekend coming. how long do you think the “carnitas” and crema would keep in the fridge?

  • […] Jackfruit Tacos (Vegan Pulled Pork Tacos) – The Edgy Veg […]

  • Erin W says:

    My meat eating boyfriend was so skeptical, but I think he loved these even more than me! Awesome recipe.

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