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Jackfruit Tinga Tacos
4.9 from 30 votes

Jackfruit Tinga Tacos

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!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 250 kcal
Course: Main Course
Cuisine: American, Mexican, Vegetarian, Vegan

Ingredients

Tinga:
  • 1 tablespoon olive oil
  • 1/2 yellow onion or white onion, peeled and roughly chopped
  • 4 garlic cloves
  • 1 teaspoon kosher salt + 1/2 teaspoon additional kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon oregano dried, Mexican
  • 1/2 teaspoon cumin ground
  • 1 whole chipotles in adobo
  • 1 (15-ounce) can tomatoes fire-roasted or regular
  • 1 (15-ounce) cans jackfruit drained
For Serving:
  • 1/2 onion white, diced
  • 2 tablespoons cilantro minced
  • 1 lime plus more for extra
  • 1/2 avocado diced
  • Pinch kosher salt
  • flour tortilla warmed, or corn tortilla
  • 1 ounce cotija cheese (optional)

Instructions

To Make the Tinga:
    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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:
  1. To a medium bowl, mix together the onion, cilantro, lime juice, avocado and a few pinches of salt. 
  2. 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

  • 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

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: 8 Serving

Amount Per Serving

Calories 250

% 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.