Jackfruit Carnitas Tacos with Mango Habanero Crema

A plant-based taco topped with a spicy mango habanero crema, fresh cilantro and diced red onions.

Jackfruit Carnitas Tacos with Mango Habanero Crema

Total TimeTotal Time: 35 min

ServingsServings: 8 - 10 tacos


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


  1. Heat olive oil in pan over medium heat.
  2. Add ¼ cup onion and sauté until tender.
  3. Add jackfruit and cook to brown until tender.
  4. Add taco seasoning and stir in until well coated. Let cook for 10-12 minutes.
  5. In a pot, boil habaneros and mango cubes in 12 oz water.
  6. Add ¼ cup of liquid, habaneros, and mango to a blender. Puree and let cool.
  7. Mix sour cream with mango habanero puree. Add until desired thickness and heat level is reached.
  8. Heat corn tortillas, fill with jackfruit carnitas, top with cabbage, mango habanero crema, cilantro, and additional red onion.

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