Jackfruit Carnitas

This meatless main is extremely versatile—serve it in tacos or an omelette, atop crisp butter lettuce, on nachos... This is a recipe from Trader Joe's that is Dee approved!


  • 2 tablespoons of your favorite TJ's Olive Oil divided
  • 1/2 TJ's Jumbo Yellow Onion diced and divided
  • 2 cans TJ's Green Jackfruit in Brine drained and deseeded
  • 2 teaspoons TJ's Cumin
  • 2 teaspoons TJ's Nutritional Yeast
  • 2 teaspoons TJ's Organic Oregano
  • 2 teaspoons TJ's Smoked Paprika
  • 1/2 teaspoon TJ's Pepper
  • 1/2 teaspoon TJ's Salt
  • 3 tablespoons TJ's Organic Coconut Aminos
  • 2 teaspoons TJ's Organic Apple Cider Vinegar
  • Juice of 1 TJ's Orange
  • Juice of 1 TJ's Lime


  1. Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add half of the diced onion to pan and sauté until translucent, 3-5 minutes. Meanwhile, roughly chop jackfruit. Add jackfruit to pan and sauté another 5 minutes.
  2. Add cumin, nutritional yeast, oregano, paprika, salt and pepper to pan, stirring to coat jackfruit. Sauté 3 minutes. Add coconut aminos, apple cider vinegar and orange juice to pan and sauté an additional 5 minutes, breaking jackfruit down into smaller pieces with a wooden spoon. Add remaining tablespoon olive oil and stir to coat. Let cool slightly.
  3. Garnish cooked jackfruit with remaining diced onion and lime juice. Enjoy!