Jackfruit Carnitas Tacos

Ingredients

• 2 can (15 oz) Young Jackfruit
• 2 tbsp Avocado Oil
• 1 whole White Onion
• 4 cloves Garlic
• 1 tbsp Tomato Paste
• ¾ cup Vegetable Broth
• 1 tsp Ground Cumin
• 2 tsp Chili Powder
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika
• 8 whole Corn Tortillas

Instructions

1. Drain and rinse the jackfruit. Pulse it in a food processor a few times until it reaches a shredded-meat texture — do not over-process. Alternatively, thinly slice the jackfruit and shred it by hand.
2. Heat the avocado oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another 30-60 seconds.
4. Add the shredded jackfruit and sauté for 2-3 minutes. Stir in the cumin, chili powder, dried oregano, and smoked paprika and cook for 1 minute until fragrant.
5. Pour in the vegetable broth and cook, stirring occasionally, for 3-4 minutes until the liquid has fully absorbed. Season with salt and pepper to taste. Remove from heat.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each tortilla with the jackfruit carnitas and serve immediately.