Jackfruit Tinga Tacos
Ingredients
The Tinga Sauce
-
1
tablespoon
olive oil
-
½
medium
yellow or white onion
-
4
cloves
garlic
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground pepper
-
½
teaspoon
dried Mexican oregano
-
½
teaspoon
ground cumin
-
1
whole
chipotle in adobo
-
1
15-ounce can
fire-roasted tomatoes
-
1
15-ounce can
jackfruit
For Serving
-
½
medium
white onion, diced
-
2
tablespoons
minced cilantro
-
1
lime
juiced
-
½
medium
avocado, diced
-
1
pinch
kosher salt
-
as needed
pieces
flour or corn tortillas, warmed
-
1
ounce
cotija cheese (optional)
Instructions
- Heat olive oil in a medium pot and sauté onions, garlic, and salt for about 5 minutes.
- Transfer the onion mixture to a blender, add the remaining spices, chipotle, and fire-roasted tomatoes, then blend until smooth.
- Pour the blended mixture back into the pot.
- Chop and shred the jackfruit, rinse it under cold water, and add it to the tinga sauce.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes.
- In a bowl, combine diced onion, cilantro, lime juice, avocado, and salt.
- Assemble the tacos by placing jackfruit tinga in a warm tortilla and topping with the onion mixture and cotija cheese if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
4g
Total carbohydrates
10g
Total protein
10g
Sodium
35mg
Cholesterol
30mg
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