Vegan Jackfruit Carnitas Tacos

• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 400 g Jackfruit, young green
• 200 ml Orange juice
• 8 pieces Corn tortillas
• 1 small Red onion
• 15 g Fresh coriander
• 1 large Lime

1. Finely slice the yellow onion and thinly slice the red onion. Crush the garlic, roughly chop the fresh coriander, and cut the lime into wedges.
2. Heat a large frying pan over medium heat and add the yellow onion with a small splash of orange juice to help it soften. Cook for 6 to 8 minutes, stirring, until the onion is soft and lightly golden.
3. Stir in the garlic, smoked paprika and ground cumin and cook for 30 to 60 seconds until fragrant. Add the jackfruit and stir well so it is coated in the spices.
4. Pour in the remaining orange juice and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the jackfruit is very tender and the liquid has mostly reduced.
5. Use a wooden spoon to break the jackfruit into shreds, then increase the heat to medium-high. Cook for 5 to 7 minutes, pressing it into the pan in places, until the edges are browned and crisped.
6. Warm the corn tortillas in a dry pan for 20 to 30 seconds per side, or until pliable. Pile in the jackfruit carnitas, top with red onion and fresh coriander, then finish with a generous squeeze of lime.

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