I’m not going to lie, it took me yearrrrrs 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’d like to declare that it actually tastes good!
If you’ve never had jackfruit, here’s some 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.
This recipe for Jackfruit Tinga Tacos are super easy. You start with the tinga sauce, which is full of all good things, including lots of spices and tomatoes. 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!
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 TacosPrint
- 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
- 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)
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 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!
- Any leftover tinga can be kept in an airtight container in the fridge for up to 5 days. Or you can freeze it up to 3 months.