Vegan Carnitas Tacos

Vegan Carnitas Tacos

Prep Time: 15 Cook Time: 20 min Total Time: 35 min Servings: 4

To us, one of the best things about cooking and eating summer foods is the abundance of vibrant colors - which is why this is one of our absolute favorite dishes to make in the summer! We 100% believe that people eat with their eyes, and if our food looks vibrant and appealing, then the flavor is enhanced. We also love this dish because it provides a great excuse to fire up the grill, giving these tacos a deep, smoky flavor that will make your mouth water! And if you don't have a grill, don't worry! We made these tacos long before we invested in a grill, and they are absolutely delicious either way! No matter how you prepare them, you will be amazed at just how delicious homemade tacos can be! These tacos are absolutely perfect for creating a taco bar that will wow your friends (vegan and non-vegan alike!) when hosting your next summer barbecue!



For Carnitas: 

  • 2 (17 oz) cans of green jackfruit (in water), drained and seeds removed

  • 2 tsp liquid smoke

  • 2 tsp vegan Worcestershire sauce

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp ground cumin

  • Fresh-cracked black pepper to taste

For Serving:

  • 1 small red cabbage, chopped into thin slivers

  • 2 ears of corn, shucked and silk removed

  • 1/2 cup vegan sour cream

  • 1/4 cup fresh cilantro

  • 1/4 cup green onion, chopped on a diagonal

  • 2 lime wedges

  • 12-16 taco-size tortillas


  1. After all the seeds and seed casings in the jackfruit pieces have been removed, use your hands to thoroughly shred the jackfruit until only shreds remain (rather than chunks). Place in an airtight container.

  2. Add the remaining ingredients to the container with the jackfruit. Fix the lid onto the container, and shake vigorously until all of the jackfruit is thoroughly coated. Tip: If you want to make ahead of time, leaving the jackfruit in the fridge to marinate is perfectly fine!

  3. After the jackfruit is well-coated, grab a large piece of foil and lightly coat one side of it with olive oil. Turn your grill on high, and place the large piece of foil onto the grates. Allow the grill to heat up for a few minutes with the lid closed. Tip: If you don't have a grill, you can sauté the jackfruit over medium-high heat with a little olive oil!

  4. When the grill is hot, use tongs to spread the jackfruit in an even layer over the foil. Flip and move around the jackfruit periodically to prevent too much sticking. When not moving the jackfruit, keep the lid of the grill closed to keep the heat contained.

  5. As the jackfruit cooks, it will develop a light caramel color, and the ends of the shreds will begin to become crispy. Once you have an even caramel color with plenty of crispy bits, transition the jackfruit to a heat-safe dish.

  6. To prepare the roasted corn, you can either roast it on the grill or you can roast it in an oven preheated to 400° F (205° C) for about 20 minutes while you sauté the jackfruit. Once the corn is sufficiently cooked, allow to cool enough to touch and use a knife to carefully cut the kernels off the cob.

  7. To assemble the tacos, start with the carnitas as a base and layer on the cabbage and corn. Finally, top the tacos with a drizzle of sour cream, fresh cilantro, green onions and a squeeze of fresh lime juice. 

  8. Enjoy!

More recipes with: jackfruit