Jackfruit Tinga Tacos | America's Test Kitchen

Name: 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

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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

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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