Jackfruit Tinga Tacos
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
8
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Calories
250 kcal
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Course
Main Course
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Cuisine
American, Mexican, Vegetarian, Vegan
Jackfruit Tinga Tacos
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These Jackfruit Tinga Tacos are made by slow cooking jackfruit in a spicy tinga sauce. Jackfruit is a wonderful meat substitute that shred like carnitas or chicken, so whether you are vegan or vegetarian you can still enjoy something comforting and delicious! The jackfruit tinga sauce takes 40 minutes to cook and it makes wonderful leftovers! Pair with Aguas Frescas for Taco Tuesdays!
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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!
Equipments used:
Notes
- Make this recipe ahead of time: Your leftover tinga sauce will last for up to 5 days in the fridge inside an air-tight container, so it's perfect for meal prep! You can freeze any leftovers for up to 3 months.
- How to shred jackfruit: Drain the brine or water then use your fingers to pull the chunks of jackfruit apart into shreds. You can also use two forks or use a wooden spoon to smash it until it reaches a texture you like. The center core of the jackfruit is edible but it can be a little bit firmer than the rest of the fruit.
- Make sure to rinse your jackfruit: Unripe jackfruit can sometimes have an unpleasant taste, so it's important to rinse it really well before adding it to the tinga sauce.
Nutrition Information
Show Details
Serving
12g
Calories
250kcal
(13%)
Carbohydrates
10g
(3%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
30mg
(10%)
Sodium
35mg
(1%)
Fiber
20g
(80%)
Sugar
3g
(6%)
Vitamin A
50IU
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 250kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 35mg | 1% |
| Fiber | 20g | 80% |
| Sugar | 3g | 6% |
| Vitamin A | 50IU | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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