Vegan Jackfruit Carnitas Tacos Recipe - Los Angeles Times

Ingredients

• 3 cans green jackfruit (20 ounces each), drained, rinsed and squeezed dry
• 3/4 cup vegetable oil
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup fresh orange juice
• Kosher salt and freshly ground black pepper
• Warmed corn tortillas, for serving
• Finely chopped fresh cilantro, diced red onion and lemon wedges, for serving