Vegan Chicken Tinga Tacos

Transform your taco night with these bold and flavorful Vegan Chicken Tinga Tacos, a plant-based twist on a Mexican classic! Made with shredded young jackfruit, this recipe delivers the smoky, spicy essence of traditional tinga thanks to chipotle peppers in adobo sauce, tomato paste, and a medley of aromatic spices like cumin and oregano. The jackfruit soaks up the rich, savory sauce, creating a tender, meaty filling that’s 100% vegan. Served in warm corn tortillas and topped with fresh cilantro, creamy avocado slices, and a squeeze of lime, these tacos are as vibrant as they are irresistible. Perfect for a quick, satisfying weeknight meal or an impressive vegan option for Taco Tuesday, this recipe is ready in just 45 minutes and is sure to delight!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the canned jackfruit. Squeeze out excess water and use your hands to pull apart the pieces into shreds.

Step 2

In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 5 minutes, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally, to allow some moisture to evaporate.

Step 5

Stir in the chipotle peppers, tomato paste, oregano, cumin, and vegetable broth. Mix well to combine.

Step 6

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.

Step 7

Add soy sauce, salt, and black pepper. Adjust seasoning to taste if necessary and remove from heat.

Step 8

Warm the corn tortillas on a skillet or in the microwave until pliable.

Step 9

Assemble the tacos by adding the jackfruit tinga to each tortilla, then topping them with chopped cilantro and avocado slices.

Step 10

Serve with lime wedges on the side for squeezing over the tacos just before eating.

Nutrition Facts

Serving size	(1265.3g)

Amount per serving	% Daily Value*
Calories	1641.4

Total Fat 66.7g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 2917.1mg	0%
Total Carbohydrate 241.8g	0%
Dietary Fiber 50.3g	0%
Total Sugars 20.3g
Protein 40.2g	0%

Vitamin D 0IU	0%
Calcium 448.3mg	0%
Iron 14.1mg	0%
Potassium 2962.8mg	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: 34.7%

Protein: 9.3%

Carbs: 56.0%