Jackfruit Carnitas
Jackfruit, a tropical fruit with a dense, meatlike texture, absorbs the flavor of spices and sauces well. In these jackfruit carnitas tacos, the meat substitute is simmered in a spicy sauce and shredded for a nearly authentic vegan carnitas.
Ingredients
2 (20 ounce) cans green jackfruit in brine, rinsed and coarsely shredded
1 cup chopped white onion
½ cup water
¼ cup orange juice
1 tablespoon minced chipotle in adobo sauce
4 teaspoons minced garlic
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup lime juice plus 2 tablespoons, divided
¼ teaspoon kosher salt plus ⅛ teaspoon, divided
3 tablespoons olive oil, divided
4 cups thinly sliced green cabbage
8 (6 inch) corn tortillas
Preparation
Prep Ready In
20 m 40 m
Combine jackfruit, onion, water, orange juice, chipotle, garlic, brown sugar, cumin, coriander, ¼ cup lime juice and ¼ teaspoon salt in a large skillet. Bring to a boil over high heat; cover and reduce heat to medium-low. Simmer until the onion is softened, about 10 minutes. Uncover and cook until the liquid reduces by half, about 5 more minutes. Stir in 2 tablespoons oil, increase heat to medium-high and cook, stirring once, until the jackfruit is lightly charred, 5 to 8 minutes.
Combine cabbage and the remaining 2 tablespoons lime juice, 1 tablespoon oil and ⅛ teaspoon salt in a medium bowl.
Warm tortillas according to package directions. Divide the jackfruit mixture evenly among the tortillas and top with slaw.
Nutrition information
Serving size: 2 tortillas, 1 cup jackfruit mixture & ¾ cup slaw
Per serving: 370 calories; 13 g fat(2 g sat); 20 g fiber; 57 g carbohydrates; 4 g protein; 47 mcg folate; 0 cholesterol; 9 g sugars; 3 g added sugars; 333 IU vitamin A; 43 mg vitamin C; 193 mg calcium; 3 mg iron; 633 mg sodium; 325 mg potassium
Nutrition Bonus: Vitamin C (72% daily value)
Carbohydrate Servings: 4
Exchanges: 2 fat, 2 vegetable, 1½ fruit, 1½ starch
Source: http://www.eatingwell.com/recipe/271032/jackfruit-carnitas/
