Make a vegan version of carnitas (pulled pork) tacos, sure to please both veggie and meat eater alike! You can make these with jackfruit (available in Asian supermarkets) or hearts of palm (available in the canned vegetable section of most major supermarkets). Make them in the crockpot (slow cooker) and cook while you're at work for an easy dinner!

You'll need:

Ingredients
6 gluten-free corn tortillas, heated up (if you have a gas hob/stove, definitely heat them directly over the flame - they taste slightly charred and so good! Just be careful with the flame!)
8 oz (220 g) hearts of palm or jackfruit
1 tsp dried oregano
1 tsp dried cumin
1 tsp paprika
Dash of salt and pepper
1 onion, chopped
3 cloves garlic, minced
1 jalapeno, seeds removed and minced
2 oranges, cut in half
2 tbsp vegetable oil
Non-dairy sour cream
Your favourite salsa
Shredded lettuce
1 can of black beans, drained and rinsed (optional)

Step 1: Prepare the Filling in the Slow Cooker

Place the spices, onion, garlic, jalapeno, oranges and hearts of palm or jackfruit (depending which you opt to use) in a crockpot/slow cooker and cover with water or vegetable browth (add just enough to cover the ingredients).

Heat on low for 8 hours (or high for around 4 hours). If you don't have a crockpot, you can cook covered over low heat on the stove for an hour. Check every 10-15 minutes and stir, adding more liquid if needed.

Step 2: Fry the Filling

After 8 hours, turn off the heat on the crock pot, remove the oranges and drain the liquid off.

Heat vegetable oil in a frying pan over medium-high heat. When the oil is hot, add the jackfruit mixture and fry for a couple of minutes until browned and slightly crispy.

Step 3: Finish and Serve the Tacos

Serve the tacos by heating the tortillas, then topping with the black beans
(if using), jackfruit, shredded lettuce, non-dairy sour cream and your favorite salsa.