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Recipes
Jackfruit Carnitas

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Makes: 6 servings (each 1/2 cup/125 mL serving of Jackfruit Carnita Filling = 9.8 mg THC)

No one wants old, passé tacos. Elevate your taco game with these Jackfruit Carnitas. If you’ve never worked with jackfruit before, don’t be intimidated! Grab a can of young, green or unripe jackfruit and prepare to discover something new that you and your guests will love. Whether you like your tacos spicy or sweet, this recipe has something for everyone and is great for a gathering. We especially love the pineapple salsa (and try to make sure some makes it to the table).

Ingredients

Jackfruit Carnita Filling

  • 2 cans (14 oz/400 mL each) unripe, green or young jackfruit in brine, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) each ground cumin and ancho chili powder
  • 1/4 tsp (1 mL) each hot smoked paprika, salt and pepper
  • 2 tbsp (30 mL) olive oil
  • 2 large onions, thinly sliced
  • 1 tsp (5 mL) orange zest
  • 1 cup (250 mL) orange juice
  • 2 tbsp (30 mL) Solei Gather infused coconut oil

Pineapple Salsa

  • 1 cup (250 mL) diced pineapple
  • 1/4 cup (60 mL) diced red onion
  • 1 jalapeño pepper, seeded and diced
  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tsp (5 mL) honey
  • 1/4 tsp (1 mL) each salt and pepper

Sriracha Mayo

  • 1/4 cup (60 mL) mayonnaise
  • 2 tbsp (30 mL) sriracha hot sauce
  • 1 tbsp (15 mL) lime juice

Avocado-Wasabi Crema

  • 1 ripe avocado, halved, pitted and peeled
  • 1/4 cup (60 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1 tbsp (15 mL) lime juice
  • 1/2 tsp (2 mL) wasabi paste (or to taste)
  • 1/2 tsp (2 mL) salt

Assembly

  • 12 corn tortillas, grilled
  • 1/4 cup (60 mL) fresh cilantro leaves
  • 4 radishes, thinly sliced

Instructions

  1. Jackfruit Carnita Filling: Shred jackfruit; in bowl, toss together jackfruit, garlic, cumin, chili powder, smoked paprika, salt and pepper.
  2. Heat oil in large skillet set over medium heat; cook onions for about 15 minutes or until starting to caramelize.
  3. Stir in jackfruit mixture; cook for 5 to 10 minutes or until jackfruit starts to brown around edges. Stir in orange zest, orange juice, and Solei Gather infused coconut oil; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until sauce is thickened.
  4. Pineapple Salsa: Toss together pineapple, onion, jalapeño, lime juice, cilantro, ginger, honey, salt and pepper. Let stand for 10 minutes.
  5. Sriracha Mayo: Stir together mayonnaise, sriracha and lime juice.
  6. Avocado-Wasabi Crema: In blender, purée avocado, sour cream, cilantro, lime juice, wasabi (to taste), and salt until smooth.
  7. Assembly: Serve jackfruit filling in warm tortillas with Pineapple Salsa, Sriracha Mayo, Avocado-Wasabi Crema, cilantro and radishes.

Tip: Young, green or unripe canned jackfruit works best for this recipe. Ripe jackfruit is sweeter with a different texture and does not make for a good taco filling.


*Cannabis is a live plant and potencies will change harvest to harvest.

In place of infused oil, you can spray on or add drops of Solei Activated Oil once the recipe is completed in order to infuse it with cannabis. Plate contents into 6 individual servings and add 4 pumps of Solei Gather oral spray (10 mg THC) to each serving.

This recipe can be made without cannabis by substituting uninfused oil. Alternatively, you can use Solei Activated Oil once the recipe is completed in order to infuse it with cannabis.

Please consume cannabis responsibly, start low and go slow. Don’t drive high.

These recipes were developed in conjunction with THP and their certified cannabis chefs.

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