Jackfruit Carnitas Tacos

Instructions

1. Prepare the jackfruit
   Drain and rinse the jackfruit thoroughly. Using your hands or two forks, pull apart the jackfruit pieces to create a shredded texture similar to pulled pork. Remove any tough core pieces.
2. Sauté the aromatics
   Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Season and cook the jackfruit
   Add the shredded jackfruit to the skillet. Stir in cumin, oregano, smoked paprika, and coriander. Cook for 5 minutes, stirring occasionally to coat the jackfruit evenly with spices.
4. Add liquids and simmer
   Pour in the orange juice, lime juice, and vegetable broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 20 minutes, stirring occasionally. Remove the lid and continue cooking for 5-10 more minutes until most of the liquid has evaporated and the jackfruit begins to brown slightly.
5. Crisp the jackfruit
   For extra texture, spread the jackfruit mixture on a baking sheet and broil in the oven for 3-5 minutes until the edges become crispy. Watch carefully to prevent burning.
6. Warm the tortillas
   Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
7. Assemble the tacos
   Place a generous portion of jackfruit carnitas on each tortilla. Top with diced red onion, fresh cilantro, and sliced avocado. Serve immediately with lime wedges on the side.