Jackfruit Tacos made with vegan Tinga are traditionally flavored with a unique combination of fire roasted tomatoes, onion, garlic, cumin, oregano and smoky chipotle, then non-traditionally cooked for 20-30 minutes in an Instant Pot. Spicy and saucy abound in this gluten-free jackfruit tinga taco recipe that’s so simple, you can make with your eyes closed!
Can we all say ooh la la for these Jackfruit Tinga Tacos? These vegan tinga tacos have a story. Many years ago, my mother-in-law was hosting a huge party and the star of the show was her famous Tinga Tacos. Now, I’ll admit, I wasn’t vegan yet and she made hers with chicken, but I still remember that spicy adobe sauce like it was yesterday. I’ve thought about that recipe for years and recently wondered how a vegan version would taste. Alas, my Vegan Instant Pot Tinga Tacos.
This recipe pairs well with my Easy Watermelon Mint Agua Fresca, Mango Corn Salsa, Cilantro Lime Rice, Cilantro Lime Avocado Sauce, and my Vegan Enchilada Casserole.
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🥑 What’s In These Jackfruit Tacos?
Simple ingredients start this vegan tinga recipe off and hopefully, you’ll have some of these ingredients already in your pantry. Here’s what you’ll need:
- olive oil
- minced garlic
- sweet onion
- chipotle peppers in adobo sauce
- dried oregano
- ground cumin
- crushed fire-roasted tomatoes
- vegetable broth
- sea salt & black pepper
- young jackfruit in water (I use Native Forest).
- lime juice
- tomato sauce
- vegan sugar
- organic white corn tortillas
The choice you make when you shop for tortillas is important. Some brands use enzymes derived from animal intestines. I always look on the label and if it says enzymes and doesn’t identify whether they are plant-based, you know I’m calling the company (yes, I’m that picky about my tortillas hungry friends).
🌮 How to Make Jackfruit Tacos
Check out the following steps to be on your way to making the best jackfruit tacos around!
1. To your instant pot, add olive oil, garlic, onion, vegetable broth, chipotle peppers and adobo sauce, oregano, cumin, fire-roasted tomatoes, sea salt and black pepper to taste, tomato sauce and sugar.
2. Give it a good stir until all ingredients are well-incorporated.
3. Rinse and drain jackfruit in colander.
4. Shred, just like you would chicken, into clean bowl. Sprinkle generously with lime juice. Stir.
5. Add shredded jackfruit to Instant Pot.
6. Stir again until jackfruit is completely coated with Tinga sauce.
7. Sauté for 20-30 minutes or slow cook for 2 hours. While recipe is cooking, prepare your toppings (see below for some of my favorites).
8. Once vegan tinga is done, heat your tortillas over open flame on gas stove or in a skillet. Fill with generous portion of vegan tinga, sprinkle with your favorite toppings, give each taco a good squirt of lime and enjoy.
🧀 For the Toppings
The following toppings compliment this jackfruit tacos recipe and can be used as liberally, or as sparingly, as desired:
- sliced avocado
- fresh guacamole
- chopped cilantro
- diced red onion
- crumbled vegan cotija cheese (I make my own out of tofu)
- lime wedges
- Homemade Chipotle Sauce
👩🏻🍳 Expert Tips
- If you don’t have an instant pot, just use a large skillet, wok, or crock pot. When using a crock pot, you can either saute the veggies and spices first and add them, or add all ingredients at once. Cook for at least 4 hours.
- Be careful with the chipotle peppers. They are super hot. I know, because I put 4 or 5 of them into my recipe. The jackfruit tacos came out a bit too hot for my taste but they were still delicious. Start with one or two and adjust accordingly.
- These jackfruit chicken tacos are so versatile. Feel free to add different spices other than the traditional ones I chose.
🍲 More Delicious Mexican Food
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📖 Recipe
Jackfruit Tacos with Vegan Tinga (Instant Pot)
Ingredients
For Vegan Tinga Tacos
- 12 corn tortillas
- 1 tablespoon extra virgin olive oil
- 1 sweet onion chopped
- 1 heaping teaspoon minced garlic
- 1-3 chipotle peppers in adobo sauce w/ 1 teaspoon sauce finely diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 can 15 oz crushed fire-roasted tomatoes
- ¼ cup vegetable broth
- sea salt and black pepper to taste
- 12 oz tomato sauce
- 1 tablespoon vegan sugar
- 2 cans 15 oz ea young jackfruit in water
- juice of large fresh lime
For the Toppings
- sliced avocado
- chopped cilantro
- diced red onion
- crumbled vegan cotija cheese I make my own out of tofu
- lime wedges
Instructions
- To your instant pot, add olive oil, garlic, onion, vegetable broth, chipotle peppers and adobo sauce, oregano, cumin, fire-roasted tomatoes, sea salt and black pepper to taste, tomato sauce and sugar. Give it a good stir.
- Rinse and drain jackfruit in colander. Shred, just like you would chicken, into clean bowl. Sprinkle generously with lime juice. Stir and add to pot.
- Saute for 20-30 minutes or slow cook for 2-4 hours.
- Prepare toppings.
- Once vegan tinga is done, heat your tortillas over open flame on gas stove or in a skillet. Fill with generous portion of vegan tinga, sprinkle with your favorite toppings, give each taco a good squirt of lime and enjoy with a nice, cold cerveza.
Video
Notes
- If you don’t have an instant pot, just use a large skillet, wok, or crock pot. When using a crock pot, you can either saute the veggies and spices first and add them, or add all ingredients at once. Cook for at least 4 hours.
- Be careful with the chipotle peppers. They are super hot. I know, because I put 4 or 5 of them into my recipe. The tinga tacos came out a bit too hot for my taste but they were still delicious. Start with one or two and adjust accordingly.
- Feel free to add different spices. I stuck to tradition.
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