Give your tacos something to be happy about! These Crispy Jackfruit Carnitas are full of flavor and made with strictly plants and spices! A healthy, delicious vegan filling for tacos, enchiladas, burritos and quesadillas and Burrito bowls! Perfect for Sunday meal prep! Video.
Many of you who come to the blog are requesting more plant-based recipes. Whether you are vegan or just trying to introduce more plants into your daily life – here is a simple fun recipe to try using canned jackfruit that you’ll be able to use in a variety of dishes throughout the busy work week!
Crispy Jackfruit Carnitas can be made ahead then used in like you would with taco meat- serve with tortillas, guacamole, and salsa, use in quesadillas, these delicious jackfruit tacos, enchiladas or burrito bowls or Mexican breakfast bowls. And I’ve found this to be especially handy during the busy work week. Meal prep a batch on Sunday and you’ll find a hundred ways to use it during the week.
The best part? Crispy Jackfruit Carnitas are totally vegan (and also bean-free!), only take 20 mins to make (if that) and can keep up to 4 days in the fridge!
Table of Contents
- Watch How to make Crispy Jackfruit Carnitas! | 60-sec video
- Why you’ll love Jackfruit carnitas!
- Ingredients in Jackfruit carnitas
- Ingredient Notes
- Jackfruit Carnitas FAQS
- How to make Jackfruit Carnitas
- 5 Reasons To Add Jackfruit To Your Diet
- Ways to serve Jackfruit Carnitas!
- Serve with:
- Jackfruit Carnitas Recipe
Watch How to make Crispy Jackfruit Carnitas! | 60-sec video
Why you’ll love Jackfruit carnitas!
- Vegan-friendly: Jackfruit Carnitas are a delicious vegan option for those who are looking to incorporate more plant-based meals into their diet. They are completely free of animal products, making them a compassionate choice.
- Texture and flavor: Jackfruit has a unique texture that is reminiscent of pulled pork or shredded chicken when cooked. It has a slightly tangy flavor that pairs well with the spices and seasonings used in the recipe.
- Versatility: Jackfruit Carnitas can be used in a variety of dishes such as tacos, enchiladas, burritos, quesadillas, and bowls.
- Easy to make: Making Jackfruit Carnitas is a straightforward process that takes only 20 minutes or less. It’s a quick and convenient meal option, especially when you meal prep a batch on Sunday to use throughout the week.
- Healthy: Jackfruit is high in fiber, low in calories, and gluten-free, making it a nutritious choice. By opting for Jackfruit Carnitas instead of traditional meat-filled dishes, you can enjoy a lighter and healthier meal without compromising on taste.
Ingredients in Jackfruit carnitas
Ingredient Notes
- Canned Jackfruit– young green jackfruit packed in WATER, not syrup
- Red onion– or shallot.
- Garlic cloves– add a much-needed savory taste to the jackfruit.
- Jalapeno– add more or less depending on spice preference.
- Cumin– ground or whole seeds are nice too for a warm earthy flavor common in Mexican cuisine.
- Mexican Oregano– dried oregano is used to enhance Mexican-inspired flavors in the carnitas.
- Smoked paprika– adjust to taste, more for smokier. Feel free to use chipotle or the adobo sauce from the can.
- Salt and pepper
- Sugar– just a bit to help caramelize and crisp up the edges.
See the recipe card below for a full list of ingredients and measurements.
Jackfruit Carnitas FAQS
Jackfruit is a tropical fruit that grows in Southeast Asia, Brazil and parts of Africa. It is similar to breadfruit, and when young is quite mild and flavorless, best for using as a meat-substitute, and what is used when canned. Fresh jackfruit can grow up to 50lbs, one of the largest fruits on the planet. Jackfruit is high in fiber and very low in calories with a texture similar to pulled pork or shredded chicken. Again, perfect texture for a meat substitute!
You can find Jackfruit in the canned vegetable section of most grocery stores, or online. I like the Trader Joe’s Brand of canned Jackfruit.
Jackfruit can be pan-seared, sauteed, simmered, or even roasted!
Unlike fresh jackfruit, canned Jackfruit is processed when it is unripe and still green- so even though it is a fruit, it has very little sweetness. It has a very mild flavor, with a subtle tanginess – perfect for soaking up all the flavors it is cooked with. A great candidate for this recipe!
Because canned jackfruit is green, unripe and not very sweet it can be used in many savory ways in the kitchen. Use it as a vegetarian “meat” substitute in curries, stews, tacos, or stir-fries! The most popular way to use jackfruit is to bathe it in BBQ sauce and use it in sandwiches!
Yes! Give it umami spices and flavors to add depth and earthiness and it can very much mimic the flavor of meat.
How to make Jackfruit Carnitas
Step One– Make sure to strain the brine from the jackfruit and cut it into thin smaller pieces, cutting through the tougher core.
Step Two– Wring out all the water using a kitchen towel. This is KEY!!! You want it as dry as possible to get it crispy! Give it a good wring and unwrap. (Try this with other recipes too, wringing it out gives it a better texture.)
Step Three– Saute onion, garlic, and jalapenos in a large skillet until fragrant and golden. Add the jackfruit shreds and salt and spice blend. Cook until tender, crispy and deep in color. Squeeze with lime juice.
Use the Crispy Jackfruit Carnitas in tacos, burritos, enchiladas, and bowls or refrigerate for the leftover jackfruit for the workweek to come.
5 Reasons To Add Jackfruit To Your Diet
- Nutrient-rich: Jackfruit is packed with essential vitamins and minerals. It is a good source of vitamin C, which supports immune function and collagen production. It also contains vitamin A, potassium, and magnesium, which are important for overall health.
- High in fiber: Jackfruit is high in fiber, which aids in digestion and helps keep you feeling full. A diet rich in fiber can also promote healthy gut function and help prevent constipation.
- Low in calories: If you’re watching your calorie intake, jackfruit is a great choice. It is relatively low in calories compared to other fruits and can be a satisfying addition to your meals without adding excessive calories.
- Natural antioxidants: Jackfruit contains antioxidants like flavonoids and phytonutrients that help neutralize harmful free radicals in the body. Antioxidants play a vital role in reducing inflammation, which is linked to various chronic diseases.
- May have anti-cancer properties: Some studies suggest that certain compounds found in jackfruit, such as phytonutrients and antioxidants, may have anti-cancer properties. While more research is needed, including jackfruit in a balanced diet can contribute to overall health and well-being.
Ways to serve Jackfruit Carnitas!
Add to tacos, soups, and bowls! Tuck into enchiladas, quesadillas, and burritos!
Serve with:
- Cuban Black Beans
- How to Make Tortillas (Video)
- Mexican Rice with Sheet-Pan Veggies
- Mole Black Beans
- Cauliflower Tacos with Mole Sauce (Vegan!)
I’m so excited for you try the jackfruit carnitas… and also very curious about what you will think about it!
Hope you are having a fabulous week.
xoxo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Jackfruit Carnitas Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 cups
- Category: Vegan, meal prep
- Method: stove top
- Cuisine: Mexican
Description
Crispy Jackfruit Carnitas a Mexican-inspired vegan recipe that can be used as a meat substitute in tacos, enchiladas, burritos or burrito bowls. Perfect for Sunday meal prep- this lasts 4 days in the fridge.
Ingredients
- 20 ounce can of Jackfruit, (packed in WATER not syrup), drained.
- 2 tablespoon olive oil ( divided )
- 1/2 a red onion, diced (one cup) or one fat shallot
- 4 garlic cloves, rough chopped
- 1/2 a jalapeno, finely diced (add more or less depending on spice preference- this is medium spicy)
- 1/2 teaspoon salt
- 1 tablespoon soy sauce or Braggs liquid amino acid
- —–
- 1 teaspoon chili powder
- 1 teaspoon cumin ( whole seeds are nice too)
- 1 teaspoon dry Mexican Oregano
- 1/2 teaspoon smoked paprika, more for smokier
- 1 /2 teaspoon sugar ( to help caramelize)
Instructions
- Drain the jackfruit and cut into very thin slices, slicing through the core, see photo.
- Place it in the middle of a kitchen towel, roll it up and wring it out very very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.
- Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until deeply golden and fragrant, about 5-6 minutes stirring often. Be patient here, this is where the flavor is. 🙂
- Add the jackfruit, and soy sauce and stir well and lower heat. This is where you’ll let the moisture cook-off even more- you want to get this fairly dry but without burning. So low heat, stirring occasionally, uncovered, 3-5 minutes.
- When it seems good and dry, add the salt, sugar, and spices- chili powder, cumin, oregano smoked paprika, and add 1 tablespoon olive oil – stir-frying the spices and jackfruit a bit until jackfruit begins to caramelize crisp and deepen in color. It should smell amazing!
- Taste, and adjust salt and spice level ( feel free to add cayenne, ground chipotle or more smoked paprika). For more tang, squeeze with lime, keeping in mind jackfruit has a natural tanginess, so taste it first.
- Use Jackfruit Carnitas in tacos, enchiladas, burritos or burrito bowls, and breakfast bowls.
Notes
Nutrition
- Serving Size: ½ cup
- Calories: 169
- Sugar: 18.2 g
- Sodium: 566.3 mg
- Fat: 7.8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 25.5 g
- Fiber: 2.5 g
- Protein: 2.8 g
- Cholesterol: 0 mg
My first time trying jackfruit. I made this last night for tomorrow’s dinner. I didn’t last though long enough. Too delicious! Quick and easy
I made these tonight and ate them as part of a taco salad. So delicious!
Yum!
Can you use dried jackfruit instead?
I have never used dry jackfruit ( maybe Tonia has?) but I don’t see why not? Do the instructions on the package call for hydrating it first, or would you hydrate in the marinade?
This recipe is excellent, thank you so much! Make sure you use young (unripe) jackfruit in a can, it sometimes says it’s in brine. You don’t want the ripe jackfruit in syrup that’s in a can or fresh jackfruit.
Delicioso! Really, this is so good! I was looking for a recipe for jackfruit other than “pulled bbq pork,” and decided to try this one. So glad I did! My husband just took a bite and said this needs to be on our regular rotation. I added 2 whole jalapeños, but otherwise followed the recipe exactly. I’m eating this in tacos and adding some to my black bean soup, but tomorrow I’m thinking nachos!
Extremely tasty!
WOW these came out amazing!! instead of using corn/flour tortillas we use jicama wraps from trader Joe’s and it was perfect. I’ll definitely be making these again
I had to make a sauce for my burrito as it was a little dry for me but overall I liked the recipe!
Yes it definelty needs a sauce!
Wow! Just deliciousness in a bowl! Big thumbs up from my Lovely and a definite make again. Your recipes are always top-notch- Thank you! 🙂
Yay!!! Thanks so much. xo
This recipe was my first time trying jackfruit, as now it’s part of my regular rotation. I make it each week, and enjoy it over the week as a quesadilla, huevos rancheros, and taco salad. The flavor, texture and versatility is crazy wonderful. And it’s easy to make, too! Thank you for this wonderful recipe.
Thanks Linda!
LOVE!
I was excited to see this recipe because I have that exact can of jackfruit in my pantry and have never tried the stuff. But then I saw 25 carbs and 18 g sugar per serving? Where do these come from since the jackfruit has 0 sugar and only 10 carbs per 1/2 can.
Also is it really necessary to add the 1/2 tsp of sugar for carmelizing? I stay away from sugar. Thanks!
Hi! Nutrition info is for one whole taco- with the beans, pickled onions, tortilla etc., – that’s what is increasing sugar and carbs amounts I think.
I am delighted for this recipe for Jackfruit! The flavors are wonderful. It seemed to take a LONG time to dry it out and never really got crisp on the stove so I might not have been strong enough to wring it really dry. I ended up putting it in the oven at 450 for a bit at the end to try to hasten the process(after 45 minutes on the stove top). But I would make it again and have my husband or son wring out the liquid. : )
Thanks Mert! Appreciate you sharing, oven roasting is a good idea to help dry it out. I will try that myself!
Amazing!!!
Can I use fresh jackfruit?
I think so but haven’t tried it personally. You’de have to get it really dry for it to get crispy. Will you let me know how it turns out? Very curious!
Sylvia, thanks very much for this yummy recipe, and the intro to jackfruit! I enjoyed the entire experience, but I have one caveat: based on 50 years cooking experience, I Never Put the Garlic in First! Browning the garlic with the onion and jalapeño invites burning the garlic, which is bitter and acrid and from which there is no retreat. I browned the onion/pepper, and then added the garlic with the jackfruit. Everything had time to cook with less chance of the dreaded burn!
This is your Mutha, advising caution 💕🚸
Awesome recipe! This is easily one of my top 5 vegan recipes. I cut out the oil, but other than that followed it exactly. My son and I loved it. Before going plant based my son was a carnitas addict and he said this was the best vegan recipe I had took for him so far.
Thanks so much Shawn- so happy you both liked this!
Sooo…. I was a bit hesitant to make this recipe as I had no idea if my family would like the taste/texture of jackfruit…well… I was blown away! It was an amazing, easy and healthy recipe! This blog has the best recipes. Thank you so much!
YAY! I’m so glad you enjoyed this Allison. xoxo
Just tried this recipe! Oh my word! Superb! Changing the way I use Jackfruit. May try and do a crispy hoisin duck with the same sort of technique.
Fantastic recipe, we loved it! Thank you!
Great to hear!
Just made this recipe just as it is and it was fantastic. Nice balance of flavors and perfect in a taco. Served with guacamole and the Mexican lime cole slaw on this site. I’ve never made anything with Jack fruit before but I am sold! Thank you- I’ve tried several of your recipes and they are terrific – can’t wait to try more!
Awww thanks Laura- so happy you liked it!
Awesome!
Made this tonight. It was absolutely lovely! The spices where the perfect touch. I just allso put a tiny bit of liquid smoke in it because I love smokey flavours. Will definitely keep this recipe and make again. Thank you!
I am excited to make this, but the only jackfruit my little health food store has (in the mountain town of Truckee, Calif). is already flavored — chili lime. https://www.uptonsnaturals.com/products/chili-lime-jackfruit. OR BBQ flavor.
I guess I can just roll with this and see how it tastes or add some of the additional flavoring you suggested.
Next time I’m in the big city of Reno, I’ll stop at Trader Joes or whole foods and get some plain jackfruit!
Sounds good. yes, they already have it flavored for you- nice!
Made these for dinner last night to use in quesadillas… turned out so good! Will make again- even hubby liked it!