"Tinga Tacos topped with turmeric ginger sauerkraut, slicer tomatoes, cilantro, and purple cabbage. I even added some coconut yogurt as a topping because I use to love adding sour cream to my tacos. Tinga is a Mexican dish made with chicken instead of jackfruit, but of course I had to make it vegan. This is probably the best taco recipe I’ve ever made and if you decide to give this a go, it only took about 25-30 minutes to make.
PS tag me if you make this recipe I might just share my favorites.
Have a positive filled weekend let's stay together. ?✌ .
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Recipe
1 can of jackfruit
1 cup of onion
5-7 minced garlic cloves
¾ of a cup of tomato puree (homemade)
2 tbsp of coconut oil
2 tbsp of cumin
1 tsp of chipotle powder
1 tsp of chipotle flakes
1 tsp of paprika powder
1 tbsp of apple cider vinegar
2 tbsp of tamari soy sauce
1 tbsp of maple syrup or alternative
Directions
1) Turn on stove on medium heat, using a frying pan add your oil, and then your chopped onion. Saute onion with oil for about 3 min then add your dry seasonings and saute for 3 min.
2) Add your jackfruit to the pan and saute for 5 min then add your garlic and fry for 2 min.
3) Add your apple cider vinegar, soy sauce, and maple syrup satue for 3 min.
4) Chop up some slicer tomatoes and blend until smooth and pour into the frying pan and let simmer for 10 minutes or until most water has evaporated.
5) After the it’s done as you let it cool down chop up some toppings and layer how ever you’d like.
6) Makes 10 Blue corn taco shells and topped with homemade sauerkraut, tomatoes, cilantro, and purple cabbage.
Enjoy."
Jackfruit Tacos With Turmeric Sauerkraut
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Recipe Intro From edgarraw
One of the best ways to eat a meal one-handed: tacos! And what a fabulous way to eat a rainbow while you're at it. I love the use of some traditional Mexican flavours paired with unconventional jackfruit. A truly vibrant plant-based take on tinga!
Jackfruit Tacos With Turmeric Sauerkraut
Ingredients:
1 can of jackfruit
1 cup of onion
5-7 minced garlic cloves
¾ of a cup of tomato puree (homemade)
2 tbsp of coconut oil
2 tbsp of cumin
1 tsp of chipotle powder
1 tsp of chipotle flakes
1 tsp of paprika powder
1 tbsp of apple cider vinegar
2 tbsp of tamari soy sauce
1 tbsp of maple syrup or alternative
Makes 10 Blue corn taco shells and topped with homemade sauerkraut, tomatoes, cilantro, and purple cabbage.
Directions
1) Turn on stove on medium heat, using a frying pan add your oil, and then your chopped onion.
2) Saute onion with oil for about 3 min then add your dry seasonings and saute for 3 min.
3) Add your jackfruit to the pan and saute for 5 min then add your garlic and fry for 2 min.
4) Add your apple cider vinegar, soy sauce, and maple syrup satue for 3 min.
5) Chop up some slicer tomatoes and blend until smooth and pour into the frying pan and let simmer for 10 minutes or until most water has evaporated.
6) After the it’s done as you let it cool down chop up some toppings and layer how ever you’d like.