Jackfruit Tinga Tacos | America's Test Kitchen

Ingredients

• 3 tablespoons plus 1 teaspoon vegetable oil , divided
• 1 tablespoon cider vinegar
• 2 cups shredded green or red cabbage
• 1 carrot , peeled and shredded
• 2 tablespoons minced fresh cilantro
• 2 scallions , sliced thin
• 2 (14.5-ounce) cans young green jackfruit packed in water , rinsed and patted dry
• 1 small onion , chopped fine
• 3 garlic cloves , minced
• 1 teaspoon dried oregano
• 1 teaspoon minced canned chipotle chile in adobo sauce
• 1 (8-ounce) can tomato sauce
• ¼ cup water
• ¼ teaspoon table salt
• 12 (6-inch) corn tortillas , warmed
• 1 avocado , halved, pitted, and cut into ½-inch pieces