Single Cuban Taco Recipe

A La Carte + Add Ons

1. 1

   Prepare jackfruit carnitas

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add 0.5 cups shredded jackfruit and cook 2–3 minutes to dry it slightly. Sprinkle 0.25 teaspoon turmeric, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir to coat evenly and cook 6–8 minutes, letting edges caramelize and jackfruit shred easily.

2. 2

   Finish carnitas and keep warm

   Continue cooking until most of the liquid has evaporated and the edges are crisp. Set aside warm.

3. 3

   Pico de gallo salsa

   In a bowl, combine 0.5 cups diced Roma tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, and 0.25 teaspoon salt. Mix well and adjust salt to taste. Let flavors meld while you prepare other components.

4. 4

   Garlic cilantro sauce

   In a blender, combine 2 tablespoons chopped cilantro, 0.25 teaspoon garlic powder, 1 tablespoon lime juice, 1 tablespoon olive oil, and 2 tablespoons water. Blend until smooth. Season to taste with 0.25 teaspoon salt. If too thick, add more water a teaspoon at a time.

5. 5

   Cashew crema

   Soak 0.33 cup cashews for 2–4 hours or boil 10 minutes until soft. Drain and blend with 3 tablespoons water, 1 tablespoon lemon juice, and 0.25 teaspoon salt until very smooth. Add more water if needed to reach a pourable consistency.

6. 6

   Assemble taco

   Warm a tortilla. Spoon the warm jackfruit carnitas (about 0.5 cups) onto the tortilla. Top with pico de gallo, drizzle cashew crema, and finish with a drizzle of garlic cilantro sauce. Serve immediately.