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Jackfruit Carnitas Tacos

the Best Jackfruit carnitas tacos braised in orange juice, then crisped up under the broiler flames before piled up on street style corn tortillas and topped with a divine blood orange salsa. 
Course Main Course
Cuisine Mexican
Keyword jackfruit, jackfruit carnitas, plant based, vegan tacos
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 272kcal
Author Florentina


  • 2 x 16 oz green jackfruit in water - drained & rinsed
  • 1/2 yellow onion - diced
  • 4 cloves garlic - minced
  • 1 splash water + more as needed
  • 1.5 tbsp Mexican seasonings - salt free
  • 1.5 cups orange juice - freshly squeezed
  • 1 pinch red pepper flakes
  • 1 pinch sea salt - to taste
  • 1.5 tbsp maple syrup + more to taste
  • 1 lime - quartered
  • 12 mini corn tortillas - organic, non GMO

Blood Orange Salsa

  • 4 blood oranges
  • 1/2 lemon - juiced
  • 2 scallions - chopped
  • 1 chili pepper (green or red) - chopped
  • 1/3 cup cilantro leaves - roughly chopped
  • 1 pinch sea salt - to taste


  • Heat up a heavy bottom pot over medium flame. Add a a splash of water and saute the onion with a tiny pinch of sea salt until translucent, about 5 minutes.
  • Stir in the garlic, red pepper flakes, Mexican seasonings and the jackfruit. Pour in the orange juice and bring to a simmer. Cover with a lid and cook on medium-low flame for 45 minutes or until the jackfruit is tender.
  • Season to taste with sea salt and remove from heat.
  • Using the back of a fork press down on the jackfruit. It will fall apart and shred into thin pieces. 
  • About 10 minutes before the jackfruit is done remember to preheat the broiler.
  • Find a broiler proof dish/tray and transfer the shredded jackfruit together with all the juices to it in one layer. Drizzle all over the top with the maple syrup then broil for a few minutes until crispy at the edges to your liking.
  • Remove the jackfruit carnitas from the broiler and at this point you can drizzle them with a little olive oil if you must have that rich traditional meaty carnitas flavor.  Omit the oil for WFPB diet.

Prepare the Orange Salsa

  • Use a sharp knife and cut the peel and pit off of the oranges. Slice and dice them into 1/2 inch cubes and transfer to a bowl with the scallions, chili pepper and cilantro leaves. Season to taste with sea salt and a squeeze of lemon juice.
  • Warm up the corn tortillas to your liking then pile them up with the jackfruit carnitas and orange salsa! 



  • Make sure to use canned green jackfruit packed in water or brine not syrup. Rinse well and discard any tough pieces.
  • If desired, I suspect you could also throw everything (but the tortillas and salsa of course) in your Instantpot, Crockpot, Slow-Cooker or Pressure-Cooker then broil the carnitas when ready to eat. 


Calories: 272kcal | Carbohydrates: 58g | Protein: 6g | Fat: 3g | Sodium: 64mg | Potassium: 532mg | Fiber: 7g | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 85.1mg | Calcium: 130mg | Iron: 3.1mg