Updated: Nov 28, 2022
2 Teaspoons cumin
2 Teaspoons chili powder
1/2 Teaspoon paprika
1/2 Teaspoon oregano
1/2 Teaspoon pink salt
1/4 Teaspoon garlic powder
1 Teaspoon lime juice
1 Teaspoon tamari
For the Carnitas
1 Tablespoon oil
3/4 Cups onion, diced
2 garlic cloves, crushed
1-20 Ounce can of jackfruit, in brine
1 Tablespoon maple syrup
All spice rub (see above)
water as needed
8 corn tortillas, i used store bought
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: Corn tortillas Shredded Cabbage Pico de Gallo Guacamole Cilantro Cashew Sour Cream
And anything else you love to have on a taco!