Jackfruit Carnitas Tacos with Mango Habanero Crema
A plant-based taco topped with a spicy mango habanero crema, fresh cilantro and diced red onions.
Total Time: 35 min
Servings: 8 - 10 tacosIngredients
3 Tbsp olive oil
½ cup small red onion, diced, divided
2 lbs DOLE® Shredded Young Green Shredded, drained
3 Tbsp taco seasoning mix
12 oz water
2 habanero peppers
1 cup DOLE Chef-Ready Cuts Mango Cubes
8 oz sour cream
8 - 10 each street taco corn tortillas
¼ cup cilantro, as needed for garnish
1 lime, cut into wedges
1 cup shredded cabbage
Directions
- Heat olive oil in pan over medium heat.
- Add ¼ cup onion and sauté until tender.
- Add jackfruit and cook to brown until tender.
- Add taco seasoning and stir in until well coated. Let cook for 10-12 minutes.
- In a pot, boil habaneros and mango cubes in 12 oz water.
- Add ¼ cup of liquid, habaneros, and mango to a blender. Puree and let cool.
- Mix sour cream with mango habanero puree. Add until desired thickness and heat level is reached.
- Heat corn tortillas, fill with jackfruit carnitas, top with cabbage, mango habanero crema, cilantro, and additional red onion.
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