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4 from 1 vote

Jackfruit Tinga Tacos

Jackfruit--from the jack tree--shreds up almost like carnitas or chicken! But this is vegan. It's slowly cooked in a tinga sauce to make the best vegan Jackfruit Tinga Tacos
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican, Vegan
Keyword: jackfruit tacos, jackfruit tinga, tinga tacos, vegan dinner, vegan mexican, vegan tacos, weeknight vegan dinner
Servings: 8
Calories: 250kcal
Author: Adrianna Adarme
Cost: $12

Equipment

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

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.