Vegan Chicken Tinga

Discover the bold, smoky flavors of Vegan Chicken Tinga, a plant-based twist on the traditional Mexican favorite! This recipe swaps out shredded chicken for tender jackfruit, perfectly simmered in a rich, tangy sauce made with tomatoes, chipotle peppers in adobo, and aromatic spices like smoked paprika and oregano. Quick to prepare in just 45 minutes, this vegan tinga is the ultimate savory filling for soft corn tortillas. Top it with creamy avocado, fresh cilantro, and a zesty squeeze of lime for a vibrant, satisfying meal that’s perfect for taco night or any festive gathering. Packed with flavor and entirely meat-free, this recipe is a must-try for vegans and taco lovers alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the canned jackfruit. Use your hands or a fork to shred the jackfruit chunks to resemble shredded meat.

Step 2

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.

Step 3

Chop the tomatoes and add them to the skillet. Cook for another 5 minutes until they soften.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Warm the corn tortillas on a skillet or directly over a flame to lightly char them.

Step 8

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

Serving size	(2260.4g)

Amount per serving	% Daily Value*
Calories	1855.3

Total Fat 67.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 3351.1mg	0%
Total Carbohydrate 289.9g	0%
Dietary Fiber 62.3g	0%
Total Sugars 35.2g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 593.7mg	0%
Iron 12.1mg	0%
Potassium 6681.7mg	0%

*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.

Source of Calories

Fat: 31.2%

Protein: 8.7%

Carbs: 60.1%