Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Garden-Fresh Jackfruit Carnitas

Serves 4 to 6

Written by
Garden-Fresh Jackfruit Carnitas

Bursting with bright flavours, these jackfruit carnitas are a plant-based celebration of the season. Tender jackfruit mingles with fragrant spices, while the pea purée adds a pop of freshness and sustenance. Light yet satisfying, they’re perfect for a lively spring lunch or casual dinner, delivering a tasty meal that highlights the season’s bounty.

Ingredients

Jackfruit
  • 2 - 14 oz (400 g) cans young jackfruit, packed in water
  • 2 Tbsp (30 mL) coconut oil
  • 1/2 red onion, finely diced
  • 4 garlic cloves, minced
  • 1 small jalapeno pepper, seeded and finely minced
  • 1 Tbsp (15 mL) chili powder
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) sea salt
  • 2 Tbsp (30 mL) tomato paste
  • 1 cup (250 mL) water
  • 2 Tbsp (30 mL) coconut syrup or maple syrup
  • 1 Tbsp (15 mL) fresh lemon or lime juice
Sweet pea purée
  • 2 tsp (10 mL) coconut oil
  • 1 medium shallot, minced
  • 1 large garlic clove, minced
  • 2 cups (500 mL) frozen peas, thawed
  • 1/2 cup (125 mL) vegetable stock
Other
  • Tacos shells or corn or flour tortillas, mixed colours
  • Finely shredded red cabbage
  • Whole red sweety drop peppers packed in water, or 1/2 finely diced red bell pepper, optional
  • Cilantro, optional
  • Lime wedges

Directions

01
In sieve, thoroughly rinse and drain jackfruit, then sort, cutting and removing hard stem portions. Finely chop tough stem pieces and shred softer, stringy pieces, removing and discarding any seeds. Thoroughly rinse again and drain well. Place in kitchen cloth and wring out as much moisture as possible. You should have approximately 2 to 2 1/4 cups (500 to 560 mL). It will look like shredded chicken or pork.
02
In large skillet, heat coconut oil over medium heat. Add onion and garlic and sauté until onion is soft and slightly golden, about 5 minutes. Add splash of water if beginning to stick. Add jackfruit, jalapeno, dried seasonings, tomato paste, and water. Stir until coated. Bring to gentle boil. Cover and reduce heat to medium low. Simmer for 20 minutes for flavours to blend. Stir in coconut or maple syrup and lemon or lime juice. Set aside.
03
For sweet pea purée, in small skillet, melt coconut oil. Add shallot and garlic and sauté just until soft, about 5 minutes. Transfer to mini blender along with peas and vegetable stock. Whirl until very smooth and creamy.
04
To serve, place a spoonful of pea purée in bottom of tortilla. Add finely shredded red cabbage and a spoonful of jackfruit. Garnish with red pepper and cilantro, if using. Serve with lime wedges.

READ THIS NEXT