This recipe for vegan jackfruit tinga tacos is my new favorite.
And I know that I say that every week or probably every two weeks. But I’m Mexican, and yes…I love tacos, and we eat them pretty often here at home. Tinga in Mexico is a very common dish, and it is usually made with chicken. It is the type of dish that you could always find as a leftover in my parent’s fridge.
We eat it on corn tortillas, over rice, on sopes or with cheese and flour tortillas. You get the point right? It is delicious with everything! It was one of my favorite meals ever, and not because of the chicken; it was one of my favorite dishes because of the flavor of the sauce and the crunchiness of the onion.
It was until this week that I decided to prepare it with jackfruit I haven’t bought the fresh fruit, I have to confess that I’m still a bit intimidated by it, but as soon as I get over my fears, I’ll let you know for sure. But for now, I’ve been using the canned one from Trader Joe’s or this one . But I always chop it a bit in the food processor , I pulse it for three to four times.
These tinga tacos are REAL MEXICAN FOOD, authentic Mexican food. But with my spin, vegan spin. I also have on the blog other Mexican recipes like the mole enchilada or the creamy tomato soup . So if you feel like eating authentic Mexican vegan food, now you know where to go.
So here is the recipe for these fantastic, and non-vegan approved
Jackfruit tinga tacos
- 1 can jackfruit approx 10 oz when drained
- 1 tablespoon of vegetable oil I use avocado oil
- 1 medium white onion sliced
- 4-6 to matoes
- 1-2 chipotle peppers in adobo sauce
- 1 pound potatoes diced or thinly sliced
- 1 tablespoon of sea salt
- 1 tablespoon dried oregano
- Corn tortillas
- Red onion sliced
- Cream I always use cashew
- f the jackfruit comes in large pieces, pulse it in the food processor or shred it with your hands.
- In a large skillet add the tablespoon of oil and the sliced onion. Leave it for about five minutes or until it is translucent.
- In the meantime, puree the tomatoes, chipotle pepper and salt in the bowl of a food processor.
- When the onion is ready, add the shredded jackfruit, the pureed tomato with chipotle pepper, and the potatoes. Cover and leave for 15 minutes or until the tomato and potatoes are cooked.
- Taste and adjust the seasoning if necessary, add the dried oregano and prepare the tacos.
- To prepare the tacos, put on a hot corn tortilla two or three tablespoons of jackfruit tinga, one or two slices of avocado and a few dollops of cashew cream.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.