Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

These Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa are a fresh, flavorful twist on Taco Tuesday. This quick, 20-minute plant-based recipe is vegan, dairy-free, and ideal for weeknight dinners or entertaining guests.

If you’re craving tacos but are over the usual beef-and-cheese combo, these jackfruit carnitas tacos are about to shake up your Taco Tuesday. We’re talking spicy, smoky jackfruit paired with buttery wilted Brussels sprouts, then topped with a crisp and tangy apple-onion salsa. They’re bold enough for entertaining and easy enough for a weeknight dinner.

Why You’ll Love This Recipe

• Unexpected & delicious: A flavor explosion of smoky, spicy, tart, and sweet.

• Plant-based protein win: Jackfruit mimics pulled pork texture beautifully.

• Quick to make: On the table in 20 minutes.

• Guest-worthy: Elegant plating meets comfort food.

• Customizable: Swap in your favorite seasonal veggies or apple varieties.

Ingredients

• 10 oz jackfruit (frozen preferred, canned works too)

• 6–8 Brussels sprouts, shaved or shredded

• 2 tbsp vegan butter

• 1 medium apple (Gala, Fuji, or RubyFrost recommended)

• ½ medium red onion

• Dairy-free sour cream

• Tortillas

• 1 tsp dried oregano

• ½ tsp ground cumin

• ½ tsp smoked paprika (plus a pinch for garnish)

• 1 tbsp olive oil

• 1 tbsp minced garlic

• 1 tsp liquid smoke

• Pinch of chili powder

• Splash of apple cider vinegar

• Salt & pepper, to taste

Instructions

Cook the jackfruit

In a medium skillet, heat olive oil. Add thawed, shredded jackfruit with oregano, cumin, paprika, chili powder, apple cider vinegar, liquid smoke, and minced garlic. Cook until heated through, adding a splash of water if too dry. Season with salt and pepper. Remove from skillet and keep warm under foil.

Shave the Brussels sprouts:

Slice from the tip down in very thin cuts until shredded (think coleslaw texture).

Wilt the greens:

In the same skillet, melt vegan butter over medium-low. Add shredded Brussels sprouts and 1 tsp sea salt. Stir occasionally until wilted but still vibrant—about 5 minutes.

Make the salsa:

Dice apple and onion into ¼" pieces. Place in a bowl with a splash of apple cider vinegar and gently mash with the back of a fork to release flavors.

Assemble tacos:

Layer wilted Brussels sprouts on each tortilla, add jackfruit, top with apple-onion salsa, and finish with a dollop of dairy-free sour cream and a dash of smoked paprika.

Serving Suggestions

• Pair with grilled corn, avocado slices, or black beans.

• Serve with a crisp, citrusy margarita or sparkling lime water.

• Double the salsa and use it as a topping for grain bowls or salads.

Final Thoughts

It might sound unconventional—Brussels sprouts, apple, and jackfruit in a taco—but trust me, the buttery greens, smoky jackfruit, and crisp salsa create absolute flavor harmony. This is a recipe you’ll reach for when you want something quick, fresh, and different. Don’t forget to tag @plantbasedgingr when you make them so I can see your creations!