Carnitas – Mexican “meat” tacos

Instructions

• Prepare the Jackfruit/Mushroom Carne:

  Heat a wide-bottomed pan over high heat and add 1 tsp of oil. Once hot, add the cumin seeds, diced onion, and chilli. Sauté for 3-4 minutes until softened and fragrant.

  Add the diced garlic and the jackfruit (or mushrooms). Cook for another 3-4 minutes, stirring occasionally.

  Stir in the dried oregano, bay leaves, tamari, tomato purée, and salt. Mix well.

  Add 2 tbsp of water and allow the mixture to braise for 5 minutes, stirring to deglaze the pan. Taste and adjust seasoning as needed. Remove from heat and set aside.
• Make the Charred Mango Salsa:

  Heat a dry pan over medium-high heat. Place the mango cheeks flesh-side down on the hot pan and char until golden (about 2-3 minutes).

  Remove the mango from the skin and cut into small pieces.

  In a bowl, combine the charred mango, cherry tomatoes, red onion, and chopped coriander. Add the juice of ½ lime and season with salt and black pepper. Stir well and set aside.

  Add garlic and mushrooms/ jackfruit: Add the diced garlic and chopped mushrooms/ jackfruit to the pan. Fry for an additional 3-4 minutes.
• Prepare the Smashed Avocado:

  Scoop the flesh from the avocado into a small bowl. Add the juice of ½ lime and a pinch of salt. Mash with a fork until smooth, adjusting seasoning to taste.
• Char the Tortillas:

  Slightly char the tortillas on a dry pan over medium heat until warm and slightly crispy, about 30 seconds per side.
• Assemble the Tacos:

  Spread a layer of smashed avocado onto each tortilla.

  Add a spoonful of the mango salsa, followed by the pickled cabbage or sauerkraut.

  Top with the jackfruit/mushroom carne. Garnish with fresh coriander, if desired.

  Serve immediately and enjoy!