Jackfruit "Carnitas" Tacos


Quick and delicious runner-inspired recipes!

Great for: Meatless Monday

I am a weekday vegetarian, and as you can probably guess, that means I only eat meat on weekends. Until recently I never really had a need for meat substitutes because I knew I could get the real thing come Saturday. So I never really experimented much with the classic tofu and tempeh, but I just discovered the wonder that is jackfruit...

A few years ago I tried fresh jackfruit and frankly I didn't like it at all, but I had a sandwich this past week that made me see it in a new light. Cook this fruit with some spices and you end up with a meat substitute that resembles pulled pork in both appearance and texture. My mind is still blown. 

Try these tacos on Meatless Monday OR Taco Tuesday! I fed them to my roommates last night and they couldn't believe it wasn't the real thing. 



  • 3 14oz cans of jackfruit (preserved in water or brine, not syrup)
  • 1 tbsp olive oil
  • 1/2 onion
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup vegetable broth
  • Splash of red wine vinegar
  • Thinly sliced avocado
  • Chopped cilantro
  • Lime wedges
  • 1 pack corn tortillas


  1. Preheat oven to 400
  2. Prepare the jackfruit by separating the pieces with your fingers and discard the soft seeds (these are harmless but they can impact the texture of the “meat”)
  3. Sauté the onions in the olive oil on medium heat until soft, add the garlic and cook for another 30 seconds
  4. Add the jackfruit and all of the spices and stir to coat evenly
  5. Add the vegetable broth and simmer on medium heat for about 15 minutes, or until all liquid is absorbed
  6. Spread the jackfruit on a baking sheet in an even layer and bake for about 20-30 minutes or until dried out slightly
  7. Splash some red wine vinegar in the pan to finish (or some of the juice from the pickled onions described below)
  8. Place the the finished jackfruit on corn tortillas and top with cilantro, avocado and pickled onions. Serve with lime wedges



  • 1 red onion, sliced very thin
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1 tsp salt
  • 1 tsp peppercorns (optional)


  1. Mix everything together when you start preparing the jackfruit and let sit until you’re ready to eat, stirring occasionally. The longer the better!

Connect With Us

see the latest from Fleet Feet Vacaville