Vegetarian Chicken Tinga Tacos

Transform your taco night with these bold and flavorful Vegetarian Chicken Tinga Tacos, a plant-based twist on the traditional Mexican favorite. Made with tender young green jackfruit, this recipe masterfully mimics the shredded texture of chicken while infusing it with a smoky, tangy sauce featuring chipotle peppers, tomatoes, and aromatic spices like smoked paprika and cumin. Quick to prepare in under 45 minutes, these tacos are loaded with fresh toppings like creamy avocado, vibrant cilantro, and a zesty squeeze of lime, all nestled in warm, lightly charred corn tortillas. Perfect for vegans, vegetarians, or anyone looking to explore meatless meal options, these tacos deliver bold, authentic flavors without compromise. Ideal for weeknight dinners or festive gatherings, every bite is a delicious celebration of plant-based eating.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the canned jackfruit. Use your fingers or a fork to shred the jackfruit into small pieces, removing any seeds if necessary.

Step 2

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.

Step 3

Add the chopped tomatoes to the skillet and cook for another 3 minutes until they begin to soften.

Step 4

Stir in the chipotle peppers, vegetable broth, smoked paprika, cumin, oregano, salt, and black pepper.

Step 5

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.

Step 6

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.

Step 7

To assemble the tacos, spoon a generous amount of the jackfruit tinga into each tortilla.

Step 8

Top with fresh cilantro, slices of avocado, and a squeeze of lime juice.

Step 9

Serve immediately, offering additional lime wedges on the side for extra zest.

Nutrition Facts

Serving size	(2862.4g)

Amount per serving	% Daily Value*
Calories	2454.7

Total Fat 81.5g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3442.3mg	0%
Total Carbohydrate 402.2g	0%
Dietary Fiber 87.0g	0%
Total Sugars 37.5g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 853.6mg	0%
Iron 19.6mg	0%
Potassium 8734.9mg	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: 28.5%

Protein: 9.0%

Carbs: 62.5%