- 4 tbsp vegetable oil, divided
- ¾ lb jackfruit arils
- ½ c white onion, thinly sliced
- ½ c Frontera Carnitas Slow Cook Sauce
- Corn tortillas, warmed
- ½ c radishes, thinly sliced
- ½ c avocado, sliced
- ¼ c cilantro, rough chopped
- Lime wedges, for serving
- Jalapeño, thinly sliced, for serving
Heat 2 tbsp oil in a large skillet over medium high. Add jackfruit and onion and sauté 5-7 minutes, or until the ingredients start to brown. Add sauce and continue cooking, uncovered, for 10-15 minutes until the jackfruit becomes soft in texture.
Remove from heat and transfer jackfruit mixture to a large bowl. Using two forks, shred jackfruit arils. Wipe out skillet and return to medium high heat.
Add remaining 2 tbsp oil and sear shredded jackfruit on both sides, 2-3 minutes each.
Remove from heat and portion jackfruit onto warm corn tortillas. Top with radish, avocado and cilantro. Serve with lime wedges and jalapeño.
*Click here to view our step-by-step guide on how to prepare jackfruit.
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