Jackfruit 'Carnitas'-Inspired Tacos

by Emily Peck

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Contains Soy

Vegetarian

Vegan Without Honey

Peanut Free

Gluten Free

A vegan take on carnitas tacos! Jackfruit is a popular meat substitute, and in this dish it is braised with warm spices, turning into a savory taco filling. It’s layered into tortillas with a bright corn salad and pickled cabbage for a tangy crunch. A spoonful of the jalapeño cashew sauce ties it all together. Whether you’re plant-based or just jackfruit-curious, these tacos are hard to pass up.

Nutritional facts

Protein

10g

Carbs

74g

Calories

520kcal

Fat

21g

Ingredients

Canned Jackfruit, Corn, Corn Tortilla, Red Onion, Red Cabbage, Orange Juice, Tomato Paste, Extra Virgin Olive Oil, Lime Juice, White Vinegar, Jalapeno Peppers, Cilantro, Avocado, Coconut Yogurt, Coconut Sugar, Cashews, Gluten Free Tamari, Cumin, Kosher Salt, Sweet Paprika, Garlic Powder, Oregano, Liquid Smoke, Chives, Garlic, Mustard Seed, Cumin, Cayenne Powder, Black Pepper

Contains cashews, coconut, soybeans, mustard, sulphur dioxide and sulphites.

Reviews

3.7

Based on 77 reviews

imagine this is an acquired taste

Jennifer · 12/31/25

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About Emily Peck

Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!