Vegan Chicken Tinga Tacos
Transform your taco night with these bold and flavorful Vegan Chicken Tinga Tacos—a plant-based twist on the classic Mexican dish that’s guaranteed to impress! Made with shredded young jackfruit, this recipe delivers a smoky, spicy punch thanks to chipotle peppers in adobo sauce and a savory tomato-infused marinade. Slow-simmered until tender, the jackfruit absorbs a zesty blend of cumin, oregano, and soy sauce, creating the perfect meat-free filling. Nestled in warm, pliable corn tortillas and topped with creamy avocado slices, fresh cilantro, and a splash of lime juice, these tacos are a feast for the senses. Whether you’re a seasoned vegan or simply seeking a fresh way to enjoy taco night, these easy-to-prepare, hearty tacos are a must-try! Perfect for a quick dinner or festive gathering, they’re ready in just 45 minutes and serve up pure comfort with every bite.
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Recipe Information
Ingredients
- 2 cans (14 oz each) Canned young jackfruit in brine or water
- 2 tablespoons Olive oil
- 1 Medium onion, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 Corn tortillas
- 0.5 cup Fresh cilantro, chopped
- 1 Avocado, sliced
- 1 Lime, cut into wedges
Instructions
Drain and rinse the canned jackfruit. Squeeze out excess water and use your hands to pull apart the pieces into shreds.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 5 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally, to allow some moisture to evaporate.
Stir in the chipotle peppers, tomato paste, oregano, cumin, and vegetable broth. Mix well to combine.
Bring the mixture to a simmer and reduce heat to low. Let it cook uncovered for 15-20 minutes, until the jackfruit soaks up most of the liquid and becomes tender.
Add soy sauce, salt, and black pepper. Adjust seasoning to taste if necessary and remove from heat.
Warm the corn tortillas on a skillet or in the microwave until pliable.
Assemble the tacos by adding the jackfruit tinga to each tortilla, then topping them with chopped cilantro and avocado slices.
Serve with lime wedges on the side for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 28.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4226 mg | 90% | |
*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.
