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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!
As you know, I love a good meat taco but there are so many vegetarian and vegan recipes that are just a tasty! Jackfruit is a wonderful meat substitute for these tacos, and there are many other vegetarian options too! Try using cauliflower for these Cauliflower Tacos or add extra black beans and sweet potatoes in these Vegetarian Black Bean Enchiladas. Don’t forget to add a refreshing Watermelon Margarita to the mix for the perfect summertime lunch pairing!
What is Jackfruit
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 also wildly affordable. One can was about two dollars and fed four people with leftovers!
Ingredients You’ll Need for Jackfruit Tinga Tacos
- Jackfruit (in brine or water)- This is the “meat” of these tacos. Grab young, green unripe jackfruit in brine. It’s starchier and not as sweet as the ripe variety so it works perfectly as a meat substitute.
- Tinga sauce – This is a chipotle tomato sauce made with sauted onions, garlic, fired roasted tomatoes, and chipotles(you’ll need the ones in adobo).
- Seasonings – Dried Mexican oregano, ground cumin, and of course salt and black pepper to taste.
- Tortillas – Corn or flour, whichever you like best!
- Toppings – Diced onion, chopped cilantro, avocado, and cotija cheese(leave off if vegan!).
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Jackfruit Tacos:
- For the tinga sauce: Cook onions, garlic, and salt in a medium pot for 5 minutes. Put onion mixture into a blender along with the rest of the spices, chipotles in adobo and the fire-roasted tomatoes. Blend until silky smooth.
- For the jackfruit: Drain canned jackfruit, chop and shred it then give it a good rinse under cold water. Transfer shredded jackfruit to the tinga sauce. Bring everything to a simmer then turn the heat to low, cover the pot then cook for 20-25 minutes.
- Assemble: In a medium bowl add the onion, cilantro, lime juice, chopped avocados and salt. Mix to combine. Spoon the jackfruit tinga filling in the middle of a warm tortilla then top with the onion mixture.
Tips and Tricks
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.
Recipe FAQs
Yes! It doesn’t have an unpleasant taste, it looks like shredded meat, and its very affordable because one can will feed a lot of people!
Tinga sauce is a Mexican dish made by cooking shredded meat or vegetables in a spiced chipotle tomato sauce. It can be served over rice or stuffed inside burritos or tacos!
More Vegetarian Recipes
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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!
Tips and Tricks
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.Serving: 12g | Calories: 250kcal | Carbohydrates: 10g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 35mg | Fiber: 20g | Sugar: 3g | Vitamin A: 50IU
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for more vegan recipes:
Vegan Kale Macaroni and Cheese
