Ingredients
Avocado Salsa
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3 medium tomatillos, husks removed
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1 medium jalapeño, stemmed (seeded, if desired)
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1 medium Hass avocado, pitted
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1 cup packed fresh cilantro stems and leaves
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3 to 6 tablespoons water, as needed
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1 tablespoon fresh lemon juice
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1 ¼ teaspoons kosher salt, plus more to taste
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⅛ teaspoon ground cumin
Jackfruit "carnitas"
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3 (20-ounce) cans young green jackfruit in water, drained, rinsed, and squeezed dry
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¾ cup neutral cooking oil (such as grapeseed), plus more as needed
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5 tablespoons fresh orange juice, divided
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2 tablespoons ground cumin
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1 tablespoon dried oregano
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2 ½ teaspoons kosher salt, plus more to taste
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1 teaspoon black pepper
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½ teaspoon crushed red pepper
Additional Ingredients
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10 (4- to 6-inch) corn tortillas, warmed
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Pico de gallo, fresh cilantro leaves, and lemon wedges, for serving
Directions
Make the avocado salsa
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Heat a large cast-iron skillet over medium. Add tomatillos and jalapeño; cook, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool 20 minutes.
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Place tomatillos, jalapeño, avocado, cilantro, 3 tablespoons water, lemon juice, salt, and cumin in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1 tablespoon at a time, as needed until a pourable consistency is reached. Season with additional salt to taste. Cover and chill until ready to serve.
Make the jackfruit "carnitas"
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Using a knife, remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts, and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 21/2 tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine.
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Heat a large cast-iron skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.
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Place about 1/4 cup jackfruit mixture on each tortilla. Top with pico de gallo and cilantro. Serve with avocado salsa and lemon wedges.
Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Make Ahead
Avocado salsa can be stored in an airtight container in refrigerator up to 2 days.
Note
Find canned young green jackfruit in water at South Asian markets or online at grocerythai.com.
Suggested Pairing
Rich, malty beer: Shiner Bock