Jackfruit Tinga Tacos

Name: Jackfruit Tinga Tacos
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

2 comments

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

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES6

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, ...

This is a members' feature.