Before we dive into these Jackfruit Tinga Tacos, I would like to tell you something.
It’s taken me YEARS to finally get up the courage to try jackfruit. I have no idea why because it’s the least offensive out of all the vegan meat substitutes. I’ll even go far as to say that it actually tastes good!
Here’s Some Jackfruit Info:
Jackfruit comes from jack trees—they’re related to the fig and mulberry trees—which are commonly found in southeast Asia. And while it’s related to figs and mulberries, jack fruit’s texture is similar to artichoke hearts. The best part about jackfruit is that it’s easily attainable (I bought it in the can) and shreds kinda similarly to meat (think carnitas or chicken!). It’s wild. It sort of blew my mind.
It’s also wildly affordable. One can was about two dollars and fed four people with leftovers!
How to Make Jackfruit Tacos!
This recipe for Jackfruit Tinga Tacos are super easy. You start with the tinga sauce:
– spices
– tomatoes
– chipotle in adobo
After everything is toasted and cooked, it goes in the blender so it’s silky smooth.
And then the jackfruit is drained from the can, rinsed and shredded. If you have no idea how to shred jackfruit, do not worry! I’ll be posting a tutorial on my IG stories (and I’ll save it in the highlights). It couldn’t be simpler but I needed to see a visual before I knew how to do it!
These Jackfruit Tinga Tacos Make the Best Leftovers!
This jackfruit tinga lasts a good while in the fridge, is 100% vegan and heats up like a pro.
Add it to the center of a corn or flour tortilla and top it with whatever you like. I like lots of toppings because I enjoy life! So that means diced white onion, cilantro, lots of lime juice and cotija cheese (of course this isn’t vegan, but you know…).
Jackfruit Tinga Tacos
Ingredients
Tinga:
- 1 tablespoon olive oil
- 1/2 yellow or white onion, peeled and roughly chopped
- 4 garlic cloves
- 1 teaspoon kosher salt + 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1 whole chipotles in adobo
- 1 (15-ounce) can fire-roasted tomatoes or regular tomatoes
- 1 (15-ounce) cans jackfruit drained
For Serving:
- 1/2 white onion, diced
- 2 tablespoons minced cilantro
- 1 lime plus more for extra
- 1/2 diced avocado
- Pinch kosher salt
- Flour or corn tortillas warmed
- 1 ounce cotija cheese (optional)
Instructions
To Make the Tinga:
- To a medium pot, set over medium heat, add the olive oil. When warm, add the onion and garlic cloves, along with the salt. Cook until softened, about 5 minutes.
- Transfer to the onion mixture to the blender, along with kosher salt, freshly ground pepper, Mexican oregano, ground cumin, chipotles in adobo and can of fire-roasted tomatoes. Blend for about 30 seconds, until smooth. Pour the mixture into the pot.
- Meanwhile, chop up and shred the jackfruit. When you’re done, rinse it with cold water and then give it a bit of a shake to get rid of any excess water that’s on them. Transfer the jackfruit to the pot with the tinga sauce and bring to a gentle simmer. Immediately return the heat to low and cover the pot; cook for about 20 to 25 minutes, until all of the flavors have been married. Give it a taste and adjust the salt according to taste (I actually didn’t need any additional salt but everyone is different!).
To Serve:
- To a medium bowl, mix together the onion, cilantro, lime juice, avocado and a few pinches of salt.
- Add a spoonful of tinga to the center of a warm tortilla. Top with the onion mixture, a handful of cotija cheese (if using). Repeat until you build however many tacos you want!
Notes
Equipment
Nutrition
Looking for more vegan recipes:
Vegan Kale Macaroni and Cheese
Hi! Is this one can of chipotle’s in adobo?
I am not vegetarian but love a meatless meal so I’m excited to try this. I frequently make your recipes and they always turn our great
Made these last night for taco Tuesday – first time using jackfruit! It was pretty good. It took on the flavor of the tinga sauce, which was delicious. I think next time I’d use 2 cans of jackfruit, because it seemed like there was too much sauce. These were messy! 🙂 And maybe some raw purple cabbage for crunch. But excellent recipe and I will make them again.
“I’m not going to lie, . . .” By starting so many of your sentences this way, you’re implying that you lie a lot so you need to clarify when you don’t. I’m guessing that is not your intention.
My first time trying Jackfruit. The entire family loved these tacos. The flavor of the sauce is absolutely delicious.
We all came up with different ways to use the Tinga sauce using other proteins. I’d definitely make it again using the jackfruit. This is a great recipe for our vegetarian, vegan and g.f. friends.
amazing to hear! 🙂
My first time using jackfruit. This was delicious. I was looking for something different that was gluten free and vegetarian for family members. Everyone loved these tacos. It’s a keeper!
So glad this worked out!
Can’t wait to make these! Is “1 whole chipotles in adobo” supposed to be without the “s” or did you mean something else? I’m doubting you meant a whole can but wanted to find out for sure before trying the recipe…
These look so good! I love any form of tacos, and this is a delicious and unique recipe 🙂
Never tried jackfruit but always very curious! This might be the recipe that gets me to finally try it ;). Thanks for sharing!
Hmmmmm…… I love ripe jackfruit. Tastes like a banana-pineapple combo…. unripe jackfruit, which is what is sold for vegan substitute is taking me longer to warm to…
This looks good. I’m vegan but scared of jackfruit. I want to try these!
oh if you’re vegan then you must try it!
Healthy and tasty thing to eat.
Glad to know about this dish.
I must appreciate your creativity.
Thanks for sharing this amazing recipe with us.
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