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+ servings
3 tacos in a taco stand on a white table
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5 from 30 votes

Jackfruit Tacos with Vegan Tinga (Instant Pot)

These Jackfruit Tacos are made with Vegan Tinga traditionally flavored with a unique combination of fire roasted tomatoes, onion, garlic, oregano and smoky chipotle, then non-traditionally cooked for 20-30 minutes in an Instant Pot. Spicy and saucy abound in this vegan tinga taco recipe that's so simple, you can make with your eyes closed!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Vegan Dinner Recipes
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 86kcal
Author: Deborah
Cost: $10

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.

Nutrition

Serving: 1taco | Calories: 86kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg