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Get inspired by real stories of transformation and cook a delicious, healthy dish.

In this episode of Live It in the Kitchen, we prepare Jackfruit Tinga Tostadas, a plant-based twist on a traditional Mexican favorite. Shredded jackfruit simmers in smoky, spicy tinga sauce and is layered on tostadas for a flavorful, satisfying meal—completely vegan and packed with whole-food ingredients.

Jackfruit Tinga Tostadas

Recipe: Jackfruit Tinga Tostadas


Servings per recipe: 4
Prep time: 15 minutes
Cook time: 35 minutes

  • 1/4 Cup of Olive oil
  • 4 Cups of Young, Green Jackfruit, shredded
  • 1/2 of a Medium Onion, thinly sliced
  • 6 oz can of Chipotle Peppers in Sauce
  • 6 fl oz of Water
  • 1 Tbsp of Tomato Bouillon
  • 1/2 Head of Green Cabbage, thinly sliced
  • 8 Corn Tortillas
  • Salt and pepper to taste

Directions

Preheat oven to 400°F.

Heat olive oil in a large pan over medium high heat. Add the onion and cook, stirring occasionally, until they are softened and beginning to brown, about 10 minutes. Sprinkle with a little water if needed during cooking to prevent burning.

Add chipotle peppers, water and bouillon to a blender and process until smooth. Add this mixture to the onions and cook for another 5 minutes until slightly reduced.

Add the cabbage and stir well. Cook for about 5 minutes until the cabbage is softened.  
Add the shredded jackfruit and cook for an additional 10 minutes, stirring occasionally. If needed, reduce heat to prevent dryness.

Spray both sides of the corn tortillas with cooking spray, place them in a single layer on baking sheets; bake for 5 minutes, flip and bake another 5 minutes until they are crispy.

Remove jackfruit mixture from the heat and allow to cool slightly  

To serve, top the crispy tortillas with jackfruit mixture in an even layer edge to edge. Garnish with fresh cilantro leaves, a squeeze of lime juice, a drizzle of sour cream, or any other toppings of choice. Enjoy!

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