Vegan Jackfruit Carnitas Tacos


Lighten up taco night with these vegan sous vide tacos.



Jackfruit Carnitas:

2 cans jackfruit (or 1 lb fresh)
3 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
4 Tbsp coconut oil
1 jalapeño, finely chopped
½ tsp smoked paprika
½ C freshly squeezed orange juice
2 Tbsp adobo paste
½ C yellow onion, chopped
1 tsp salt


10 mini corn tortillas
2 avocados, diced
4 radishes, thinly sliced
1 mango, diced
Cilantro, to garnish
Fresh lime juice, to garnish



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Large Bowl
  • Spoon
  • Forks
  • Knife
  • Grill or skillet


Prepping time: 15 minutes / Sous vide cooking time: 3 hours (excludes sous vide cooking time)




  1. Set circulator to 181°F (83°C).
  2. Combine all carnitas ingredients in a large bowl and mix.
  3. Transfer the contents into a large sous vide pouch and seal.
  4. Cook in water bath for 3 hours.
  5. When done, open pouch and shred the jackfruit.

To Serve:

Warm tortillas on a grill or hot skillet for 1 minute. Top with jackfruit carnitas, avocados, radishes, and mango and garnish with cilantro and a squeeze of fresh lime juice.

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