Vegetarian Chicken Tinga Tacos
Experience the bold, smoky flavors of traditional chicken tinga—reinvented as a plant-based masterpiece—with these Vegetarian Chicken Tinga Tacos! Made with tender, shredded young green jackfruit simmered in a rich blend of tomatoes, chipotle peppers in adobo, and aromatic spices like smoked paprika, cumin, and oregano, this recipe delivers all the satisfying heartiness you crave in a taco. Nestled in warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and a squeeze of zesty lime, these tacos are an absolute treat. Ready in just 45 minutes, this vegan-friendly and gluten-free dish is perfect for weeknight dinners or lively gatherings. Satisfy your taco cravings without compromise!
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 tablespoons chipotle peppers in adobo sauce
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 tortillas corn tortillas
- 0.5 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 2 limes lime, cut into wedges
Instructions
Drain and rinse the canned jackfruit. Use your fingers or a fork to shred the jackfruit into small pieces, removing any seeds if necessary.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Add the chopped tomatoes to the skillet and cook for another 3 minutes until they begin to soften.
Stir in the chipotle peppers, vegetable broth, smoked paprika, cumin, oregano, salt, and black pepper.
Add the shredded jackfruit to the skillet and stir well to combine all the ingredients. Reduce the heat to low and let simmer for about 20 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
While the mixture simmers, warm the corn tortillas in a dry skillet over medium heat, flipping occasionally until they are pliable and lightly charred on the edges.
To assemble the tacos, spoon a generous amount of the jackfruit tinga into each tortilla.
Top with fresh cilantro, slices of avocado, and a squeeze of lime juice.
Serve immediately, offering additional lime wedges on the side for extra zest.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 402.2 g | 146% | |
| Dietary Fiber | 87.0 g | 311% | |
| Total Sugars | 37.5 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 8735 mg | 186% | |
*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.
