Go Back
+ servings
Jackfruit carnitas tacos on plate.
Print Recipe
5 from 7 votes

Jackfruit carnitas tacos with red wine

These flavor-packed tacos are loaded with the tastes of red wine and spices. Tahini is the secret ingredient that gives the jackfruit extra body and oomph. This is sure to become a favorite in your house! Makes 6 tacos.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: gluten free, meatless taco, weeknight meal
Servings: 3 people
Calories: 341kcal
Author: Cadry Nelson

Ingredients

For the jackfruit carnitas

For the tacos

  • 6 hard corn shells or the tortillas of your choice
  • 1 cup green leaf lettuce roughly chopped
  • 1/2 cup chopped tomatoes
  • 1 batch easy guacamole
  • 1/2 cup shredded non-dairy cheese
  • Optional toppings: chopped cilantro, jalapeño pepper slices, hot sauce

Instructions

To make the jackfruit carnitas

  • Drain and rinse the jackfruit in a colander. Then move the pieces to a towel, so that they will be as dry as possible. (Lots of extra water on it will make it harder to brown.)
  • Move the jackfruit pieces to a food processor. Pulse the food processor a few times, until it is broken up into shredded pieces. (Don't do it so many times that you end up with jackfruit hummus. Just 5 or 6 pulses should be good.)
  • Bring a large, non-stick skillet to a medium high heat with a teaspoon of oil. Put an even layer of shredded jackfruit in the skillet. Don't move it for a few minutes. Allow it to get fully brown on one side, then flip the jackfruit shreds and allow it to brown more.
  • Once the jackfruit is nice and brown, move it to one side of the skillet. Put the remaining teaspoon of oil in the skillet, and put the chopped onions and minced garlic on it. The skillet will be pretty hot at this point. If it looks like the garlic will burn, lower the heat. Saute the onions and garlic for a minute or two. Then incorporate them with the browned jackfruit.
  • Pour the cup of water, Better Than Bouillon, red wine, tamari, cumin, coriander, ancho chili powder, paprika, and salt in the skillet. Fully combine it with the jackfruit. You want the liquid to be at a simmer, so adjust your heat accordingly. Allow it to simmer in the liquid for ten to twelve minutes, until all of the liquid has cooked off.
  • Turn off the heat and put the tahini on top of the jackfruit. Use your spatula to fully incorporate everything with the tahini, making sure it's evenly combined.
  • Taste for salt & heat. If necessary, add more salt and/or a few dashes of hot sauce. Then fully combine everything with a spatula.

To make the tacos

  • Now it's time to make the tacos. Heat 6 hard corn shells according to package instructions. If you'd like to use the air fryer to heat the corn shells, put them tucked inside of each other into the air fryer basket. Heat at 370 degrees for 3 to 4 minutes. Be careful removing them from the air fryer basket. They will be hot.
  • Fill each taco shell with several spoonfuls of jackfruit carnitas. Then top them with pinches of green leaf lettuce, and chopped tomatoes. Add a dollop of guacamole to each, and a sprinkling of non-dairy cheese. If you'd like, add any optional toppings to the tacos like cilantro, jalapeño pepper slices, and dashes of hot sauce.

Notes

If you don't have Better Than Bouillon, use your favorite vegetable broth in place of the water + bouillon.

Nutrition

Calories: 341kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 1004mg | Potassium: 306mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 7.4mg | Calcium: 83mg | Iron: 1.9mg