Jackfruit tinga tacos

Ingredients

• 280 g (1 can, drained)jackfruit
• 1 tablespoonvegetable oil
• 1 mediumonion, sliced
• 4–6tomatoes
• 1–2chipotle chillies in adobo
• 450 gpotatoes, diced or thinly sliced
• 1 tablespoonsalt
• 1 tablespoondried oregano
• To tastecorn tortillas
• To tasteavocado
• To tastered onion
• To tastevegan crema, such as cashew crema

Instructions

1. 1

   Shred the jackfruit

   If the jackfruit pieces are large, shred them in a food processor or by hand.

2. 2

   Soften the onion

   Heat 1 tablespoon of oil in a large frying pan and add the sliced onion. Cook for about 5 minutes, until translucent.

3. 3

   Blend the sauce

   Meanwhile, blend or process the tomatoes with the chipotle chilli.

4. 4

   Cook the tinga

   Once the onion is ready, add the shredded jackfruit, blended tomato mixture, potatoes and salt. Cover and cook for 15 minutes, or until the tomatoes and potatoes are cooked.

5. 5

   Season the filling

   Taste and adjust the seasoning if needed, then stir in the dried oregano and prepare the tacos.

6. 6

   Assemble the tacos

   Put 2–3 tablespoons of jackfruit tinga on a warm corn tortilla. Add 1–2 slices of avocado and a few drops of vegan crema.

What are jackfruit tinga tacos?

Tinga is a Mexican-style dish of ingredients cooked in a tomato and chipotle chilli sauce, often served in tortillas. This vegan version uses jackfruit as its shredded centrepiece and adds potatoes to make the filling more substantial.

Tomatoes bring body and acidity, while chipotle adds a smoky chilli flavour. The recipe keeps the assembly simple: warm tortillas, tinga, avocado and a little vegan crema.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 4g protein, 36g carbs, 9g fat.

The potatoes and tortillas provide most of the carbohydrates, while the oil, avocado and vegan crema contribute much of the fat. Jackfruit provides some of the protein, though this filling is not especially protein-rich; serve the tacos with beans if you want a more balanced plate.

Choosing the jackfruit

Canned jackfruit: use jackfruit in water or brine, not sweet jackfruit in syrup. Drain it before shredding so the filling does not become watery.

Shredding: pull apart larger pieces by hand or pulse them in a food processor. Aim for strands and small pieces rather than a smooth paste.

Getting the sauce right

Tomatoes and chipotle: blend them together to make the sauce that coats the filling. Start with one chipotle if you prefer a milder result; use two for more heat.

Onion: cook the slices for about 5 minutes, until translucent, before adding the other ingredients. This gives them time to soften in the pan.

Cooking the potatoes

Cut: dice the potatoes or slice them thinly, as the recipe allows. Keeping the pieces a similar size helps them cook at the same pace.

Check: after the covered 15-minute cook, test a potato piece for tenderness and make sure the tomato mixture is cooked. If either needs longer, continue cooking until ready.

Seasoning and texture

Salt: the recipe adds a tablespoon before cooking, then calls for tasting and adjusting the seasoning. Check the filling before adding more, particularly if the jackfruit was packed in brine.

Oregano: add the dried oregano after the filling has cooked, as directed. The finished mixture should be saucy enough to spoon into tortillas, without excess liquid pooling at the bottom.

Serving the tacos

Tortillas: warm the corn tortillas before filling so they are pliable. Spoon 2–3 tablespoons of tinga into each one.

Toppings: finish with 1–2 slices of avocado and a few drops of vegan crema. Red onion is also listed as a topping; add it to taste.

Recipe notes & tips

• Drain the jackfruit well before shredding it.
• Use a food processor briefly so the jackfruit keeps some texture.
• Slice the potatoes thinly or dice them evenly to help them cook within the stated time.
• Taste the filling before adding extra salt.
• Warm the tortillas just before assembling so they are easier to fold.
• Add the avocado and crema at the end, rather than cooking them with the filling.

Variations

• Adjust the heat: use one chipotle chilli for a gentler sauce or two for a hotter one.
• Change the potato cut: use thin slices instead of cubes for a different texture.
• Add red onion: serve it sliced on top for a fresh, sharp finish.
• Swap the crema: use another vegan crema in place of cashew crema.
• Make it more filling: serve the tacos with beans alongside.

Common mistakes to avoid

• Using jackfruit in syrup: choose jackfruit in water or brine so the filling is savoury.
• Leaving large pieces intact: shred them by hand or in a processor so they are easier to spoon into tacos.
• Cutting uneven potatoes: make the pieces similar in size so they cook evenly.
• Skipping the covered cook: keep the pan covered for the 15 minutes so the potatoes and tomatoes can cook.
• Adding too much chipotle at once: begin with one chilli and taste before adding another.
• Overfilling the tortillas: use 2–3 tablespoons of tinga so each taco is easier to handle.

How to store

Refrigerate leftover tinga in a covered container for up to 3 days. Reheat it in a pan until hot throughout, adding a splash of water if it seems dry; store tortillas and toppings separately and assemble just before eating.

Frequently asked questions