Vegan Chicken Tinga
Elevate your taco night with this bold and flavorful Vegan Chicken Tinga recipe, a plant-based twist on the classic Mexican dish! Made with tender shredded jackfruit simmered in a smoky, chipotle-infused tomato sauce, this vegan masterpiece delivers all the rich, savory depth of traditional tinga without the meat. Fresh ingredients like garlic, onion, and tomatoes come together with aromatic spices like oregano and smoked paprika, while a splash of apple cider vinegar adds a tangy brightness. Perfectly nestled in warm corn tortillas and garnished with creamy avocado, fresh cilantro, and a zesty squeeze of lime, this dish is an effortless crowd-pleaser that’s ready in just 45 minutes. Whether you’re vegan, vegetarian, or simply looking to explore new flavors, this easy recipe for jackfruit tinga tacos is guaranteed to become a new favorite.
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Recipe Information
Ingredients
- 2 can (14 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium tomatoes
- 2 pieces chipotle peppers in adobo sauce
- 1 cup vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 8 corn tortillas
- 0.25 cup fresh cilantro
- 1 avocado
- 1 lime
Instructions
Drain and rinse the canned jackfruit. Use your hands or a fork to shred the jackfruit chunks to resemble shredded meat.
Heat the olive oil in a large skillet over medium heat. Dice the onion and garlic, then add to the skillet. Sauté for about 5 minutes, until the onion is translucent.
Chop the tomatoes and add them to the skillet. Cook for another 5 minutes until they soften.
Finely chop the chipotle peppers and add them to the skillet with the vegetable broth, bay leaf, oregano, smoked paprika, salt, and pepper. Stir well to combine.
Add the shredded jackfruit to the pan and stir to coat with the sauce. Reduce the heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.
Remove the bay leaf and add apple cider vinegar to the mixture. Stir well and taste for seasoning, adjusting if needed with more salt or pepper.
Warm the corn tortillas on a skillet or directly over a flame to lightly char them.
To serve, spoon the vegan tinga mixture onto the warmed tortillas. Garnish with chopped cilantro, sliced avocado, and a squeeze of lime juice.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 35.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 6682 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
