Jackfruit Carnitas Tacos

• 2 (14. oz.) cans young jackfruit in brine, drained
• 6 tablespoons canola oil, divided
• 1 medium-size yellow onion, chopped (about 1 1/2 cups)
• 1 jalapeno chile, finely chopped (about 2 tbsp)
• 4 teaspoon minced garlic (about 3 cloves)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 cup fresh orange juice (from 1 orange)
• 1/2 cup vegetable stock
• 2 tablespoons adobo sauce
• 12 (6-in.) corn tortillas
• Toppings: diced mango, diced avocado, sliced radishes, fresh cilantro leaves, shredded cabbage
• Lime wedges

1. Rinse jackfruit under cold running water; drain and pat dry with paper towels.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; cook, stirring often, until tender and beginning to brown, about 7 minutes. Add jackfruit, and stir to break up fruit. Sprinkle with cumin, coriander, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in orange juice, vegetable stock, and adobo sauce; cook, stirring occasionally, until most of liquid has evaporated, about 3 minutes. Transfer mixture to a bowl, and wipe skillet clean.
3. Heat tortillas over a gas flame, if desired, and wrap in aluminum foil to keep warm. Heat 2 tablespoons of the oil in same skillet over medium-high. Spread half of jackfruit mixture (about 1 1/2 cups) in an even layer in skillet. Cook, without stirring, until lightly browned on bottom, about 2 minutes. Stir and cook until evenly browned and crisp in spots, 1 to 2 minutes. Divide mixture among 6 tortillas. Repeat with remaining oil and jackfruit mixture. Add desired toppings to tacos, and serve with lime wedges.

young jackfruit, canola oil, yellow onion, chile, garlic, ground cumin, ground coriander, paprika, orange juice, vegetable stock, adobo sauce, corn tortillas, mango, wedges

Taken from www.myrecipes.com/recipe/jackfruit-carnitas-tacos (may not work)