Jackfruit Tinga Tacos

Name: Jackfruit Tinga Tacos
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

www.americastestkitchen.com

We tried jackfruit as a substitute for shredded meat in a range of recipes, and our favorite was this Mexican-style tinga taco.

Keywords

Main Courses
Fruit
Vegan
Vegetarian

View full recipe on www.americastestkitchen.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Potato masher
Nonstick skillet
Mixing bowl
Whisk
Chef's knife
Cutting board
Measuring spoon
Spoon
Plate
Stove
Refrigerator

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