veganoEasyFree

Jackfruit Tinga Tostadas

Name: Jackfruit Tinga Tostadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tins Tinned jackfruit; 3 Tomato; 1 White onion; 2 Chipotle chillies in adobo; 3 cloves Garlic; 2 cdas Vegetable oil; 1 to taste Salt; 8 Corn tostadas; 1 Avocado; 0.25 Red onion; 1 to taste Coriander; 2 Lime

35 min (15 prep + 20 cook) Easy 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan tostadas with jackfruit in chipotle sauce and avocado.

Servings

Custom:

💰 Estimated cost: £5.82

£1.46 per person

* Approximate prices based on UK supermarkets

Ingredients

2 tins Tinned jackfruit(Jackfruit en conserva in Mexico)~£2.50find
3 Tomato(Jitomate in Mexico)~£0.60find
1 White onion(Cebolla blanca in Mexico)~£0.30find
2 Chipotle chillies in adobo(Chiles chipotles en adobo in Mexico)~£0.40find
3 cloves Garlic(Ajo in Mexico)~£0.10find
2 cdas Vegetable oil(Aceite vegetal in Mexico)~£0.10find
1 to taste Salt(Sal in Mexico)~£0.05find
8 Corn tostadas(Tostadas de maíz in Mexico)~£0.50find
1 Avocado(Aguacate in Mexico)~£0.80find
0.3 Red onion(Cebolla morada in Mexico)~£0.12find
1 to taste Coriander(Cilantro in Mexico)~£0.15find
2 Lime(Limón in Mexico)~£0.20find

About this recipe

Crispy corn tostadas topped with shredded jackfruit in a smoky chipotle and tomato sauce with white onion and creamy avocado. A vegan dish bursting with bold Mexican flavour.

History & Origin

Tinga poblana is one of the most iconic stews from Puebla, the Mexican state where Recetas Mexas' founder grew up. Traditionally made with shredded chicken simmered in a tomato and chipotle sauce with onion, tinga is the taste of Sunday family gatherings. This vegan version uses jackfruit — known in Mexico as jaca — which, when shredded and cooked in the same chipotle-tomato sauce, remarkably mimics the fibrous, juicy texture of pulled chicken. Served on crispy corn tostadas with sliced avocado and pickled red onion, it proves that plant-based Mexican cooking can be every bit as satisfying and flavourful as the original. A brilliant introduction to vegan Mexican cuisine.

Estimated cost

£5.00

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

250

Calories

Protein

38g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Drain and rinse the tinned jackfruit. Using your hands or two forks, shred it into thin strips.
2
Fry the onion in vegetable oil over medium heat until translucent, about 3 minutes. Add the minced garlic and cook for 1 more minute.
3
Add the diced tomato and chipotles with their adobo sauce. Cook over medium-high heat for 5 minutes until the tomato releases its juices.
4
Add the shredded jackfruit to the sauce. Mix well and cook for 10 minutes over medium heat, pressing the jackfruit with a spatula so it absorbs the sauce.
💡 If the jackfruit has tough pieces (core), remove them before shredding.
5
Adjust salt and pepper. The tinga should be moist but not watery.
6
Serve the tinga on the tostadas. Garnish with avocado slices, red onion and coriander. Squeeze over lime to taste.