Crispy Jackfruit Carnitas Tacos with Mango Salsa


1 package Upton’s Chili Lime Carnitas
1 tablespoon vegetable oil
1 2 oz. Jensen’s Mango Salsa
1 2 oz. Jensen’s Guacamole
1 8 oz. package shredded lettuce
1 package organic corn tortillas
Oil for frying
White Sauce:
1/2 cup vegan mayo or sour cream
Juice of 1/2 lime


  1. Heat a small frying pan with 1/4 inch of vegetable oil to medium high. Using tongs fry the tortillas one at a time, submerge one half of the tortilla in the hot oil and cook for about 20 seconds or until crisp, turn the tortilla and fry the other half then transfer to paper towels to drain. Place the fried taco shells on the paper towels upside down spreading them open slightly before they cool.
  2. Heat a second medium skillet with a tablespoon of oil to medium high. Add the jackfruit and shred it with a fork as you stir and cook it. Fry the jackfruit for 4-6 minutes or until it is thoroughly heated.
  3. In a small bowl combine the vegan mayo or sour cream with the lime juice, stir to blend.
  4. Fill the prepared taco shells with the carnitas, guacamole, and lettuce, drizzle on the white sauce and top with mango salsa. Serve hot.
  5. *Note
  6. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]