No matter how many times I use jackfruit in the place of meat I am still bewildered by it. This stuff seriously looks like it and the texture resembles it too. Combine that with the fact that it takes the flavor of everything you add to it and you could confuse a butcher into thinking they are eating the real thing. Maybe. These tacos are inspired by street tacos I’ve had in the somewhat distant past while visitng Mexico for my 18 birthday with friends. To give you an idea of the experience it was your typical “spring break” trip south of the border. The bikinis were small, the drinks were cheap and the tacos were cheaper but not short on flavor. The memories of walking up to street vendors late at night is thick and vivid, as if I had only just done it the night before. Making these tacos requires a little more effort then drunkingly ordering from a local who is so over annoying young girls but not much so they have earned their place in my summer taco night rotation.
For the Spice Rub:
combine all the ingredients in a small bowl and mix well.
For the Carnitas:
rinse and drain the jackfruit. Pull it apart into tiny shreds, cutting the larger pieces as needed.
Heat oil over medium heat and saute the onion until fragrant and translucent, about 3-4 minutes. Add the garlic and spice blend. Stir to combine.
Add the jackfruit and continue to stir, adding water as needed to keep it from sticking to the pan.
Once the jackfruit is soft and evenly coated with the spice blend, about 5-7 minutes, remove from the heat.
Items to use for serving:
Pico de Gallo
Cashew Sour Cream
And anything else you love to have on a taco!