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Jackfruit Tinga Tacos

By Nicole Konstantinakos

Published on December 14, 2021

Yield

Serves 6

Jackfruit Tinga Tacos

Ingredients

3 tablespoons plus 1 teaspoon vegetable oil, divided1 tablespoon cider vinegar 2 cups shredded green or red cabbage 1 carrot, peeled and shredded2 tablespoons minced fresh cilantro 2 scallions, sliced thin2 (14.5-ounce) cans young green jackfruit packed in water, rinsed and patted dry1 small onion, chopped fine3 garlic cloves, minced1 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, warmed1 avocado, halved, pitted, and cut into ½-inch pieces

Before You Begin

You can find canned jackfruit in most well-stocked supermarkets. Purchase young green (rather than ripe or mature) jackfruit in large pieces (rather than shredded) packed in water, not syrup. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

  1.  Whisk 2 tablespoons oil and vinegar together in bowl. Add cabbage, carrot, cilantro, and scallions and toss to combine. Season with salt and pepper to taste, cover, and refrigerate until ready to serve.
  2.  Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add jackfruit in single layer and cook until well browned on all sides, flipping occasionally, about 8 minutes. Transfer jackfruit to plate; set aside.
  3.  Add onion and remaining 1 teaspoon oil to now-empty skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in garlic, oregano, and chipotle and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and salt and bring to simmer. Add jackfruit to sauce, cover, and cook until jackfruit is very tender, about 8 minutes, flipping jackfruit once halfway through cooking.
  4.  Remove skillet from heat and, using potato masher, mash jackfruit until thoroughly shredded and well coated in sauce. Divide jackfruit evenly among warm tortillas and top with slaw and avocado. Serve.
Jackfruit Tinga Tacos
Photography by Daniel J. van Ackere. Styling by Catrine Kelty.

Jackfruit Tinga Tacos

Headshot of Nicole Konstantinakos
By Nicole Konstantinakos
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Yield

Serves 6

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

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

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

Why This Recipe Works

Although it's related to the tiny fig, the jackfruit is the largest tree fruit in the world, weighing up to 80 pounds! In its mature (that is, ripe) form, jackfruit tastes like a combination of papaya, pineapple, and mango. However, green, immature jackfruit is altogether different: vegetal, dense, and very fibrous. When canned in water or brine, green jackfruit tastes more like an artichoke heart than a fruit, and it is widely used in many Asian cuisines as a meat substitute. Once cooked, it shreds beautifully into tender morsels reminiscent of pulled pork or chicken. We tried jackfruit as a substitute for shredded meat in a range of recipes (shawarmas, gyros, barbecue-style sandwiches), and our favorite was this Mexican-style tinga taco. We started by crisping the jackfruit in the skillet and then set it aside and built a savory sauce using tomato sauce enriched with aromatic onion, garlic, and oregano, plus some chipotle chiles in adobo sauce for smoky depth. After a few minutes simmering in the sauce, the jackfruit was tender enough to mash into a rich, flavorful taco filling, which we served in corn tortillas, topped with a bright, aromatic slaw and creamy avocado pieces.

Before You Begin

You can find canned jackfruit in most well-stocked supermarkets. Purchase young green (rather than ripe or mature) jackfruit in large pieces (rather than shredded) packed in water, not syrup. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

  1.  Whisk 2 tablespoons oil and vinegar together in bowl. Add cabbage, carrot, cilantro, and scallions and toss to combine. Season with salt and pepper to taste, cover, and refrigerate until ready to serve.
  2.  Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add jackfruit in single layer and cook until well browned on all sides, flipping occasionally, about 8 minutes. Transfer jackfruit to plate; set aside.
  3.  Add onion and remaining 1 teaspoon oil to now-empty skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in garlic, oregano, and chipotle and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and salt and bring to simmer. Add jackfruit to sauce, cover, and cook until jackfruit is very tender, about 8 minutes, flipping jackfruit once halfway through cooking.
  4.  Remove skillet from heat and, using potato masher, mash jackfruit until thoroughly shredded and well coated in sauce. Divide jackfruit evenly among warm tortillas and top with slaw and avocado. Serve.

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