Tortillas with guacamole, jackfruit carnitas and onion on top
  • Easy
  • 30 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 126
  • Fat: 7.8g (Saturated Fat: 0g)
  • Carbohydrates: 38g
  • Fiber: 12.6g
  • Sugar: 4.2g
  • Protein: 2.3g
  • Sodium: 586mg

Print Recipe


  • 1 Tbsp olive oil or other vegetable oil
  • ½ of a medium yellow onion, finely diced
  • 1 cup grated carrot (about 1 large carrot)
  • Water to steam and soften the onion and carrot
  • 1 Tbsp garlic, minced (about 3 cloves)
  • 1 Tbsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground chipotle powder
  • ½ tsp smoked paprika
  • ½ tsp dried oregano leaves
  • ¼ tsp ground black pepper
  • ½ tsp salt
  • ⅛ tsp ground cinnamon
  • 1 tsp apple cider vinegar
  • 1 Tbsp maple syrup
  • One 14 ounce can of jackfruit, drained
  • Ingredients for serving — corn tortillas, shredded cabbage or lettuce, salsa, cilantro crema and/or guacamole


  1. Heat a medium sauté pan (at least 8 inches) over medium-high heat. Add the oil and heat just until it starts to shimmer. Add the onions and carrots and cook until softened, about 5 minutes. You can speed this process along by adding a little bit of water and letting it evaporate.
  2. When the carrots and onions are softened, add the garlic, cumin, chili powder, chipotle powder, smoked paprika, oregano, black pepper, salt and cinnamon. Add the apple cider vinegar, maple syrup and drained jackfruit.
  3. Cook for another 5-10 minutes or until jackfruit starts to darken and all of the moisture is gone.
  4. Serve with corn tortillas, shredded cabbage or lettuce, salsa, cilantro crema and guacamole.