My mom is a wonderful cook. There are about a dozen recipes of hers that I’ve been eager to veganize. I’m excited to finally share the first with you: jackfruit taquitos—crunchy on the outside, tender and savory on the inside!
This addicting finger food is incredibly easy to make. Quick disclosure…yes, I may have mild OCD, but not in the kitchen. I’m the type of person who pulls a bunch of seasonings from the cabinet and doesn’t measure a single one. So please consider this a basic guide rather than precise instructions.
Did you know that jackfruit is all the rage in veganland? It’s increasingly used as an animal-friendly alternative in dishes that traditionally call for shredded meat. When prepared right, you’ll find that it’s just as convenient and tasty as plant-based staples like tofu, tempeh, or seitan.
I don’t recall ever seeing whole jackfruit sold in my local grocery stores. Even if I did, I’d probably be too intimated by its unusual protrusions and size (up to 120 pounds in weight?!) to take one home. I’ve never even cut a pineapple myself. Luckily, canned jackfruit is fairly easy to find and works quite well in this recipe.
Health Benefits of Jackfruit:
- Easily digestible
- Packed with nutrients
- High in fiber, potassium, magnesium, and vitamins A, B6, and C
- Rich in antioxidants
- Low in calories
Can you tell I like sour cream? If you’re looking for guidance on counting calories, you’ve come to the wrong place. 😳
Recipe: Serves 3–4
Ingredients
- Two 17-ounce cans green jackfruit in water
- 14-16 corn tortillas, medium
- Organic canola oil
- Garlic powder
- Salt
- Cumin seeds
- Oregano, dry
- Basil, dry
Instructions
- Drain jackfruit and remove seeds, rind, and excess water.
- Add 1 TBSP canola oil to medium-size skillet over medium heat.
- Add jackfruit and season to taste with garlic powder, salt, cumin, oregano, and basil
- Stir frequently, cooking until jackfruit turns to a light golden color.
- Warm tortillas in microwave or over a comal, only until soft enough to roll easily.
- For frying, add canola oil to a medium-size pan—just enough oil to cover the bottom of the pan—over medium-to-high heat.
- Add cooked jackfruit to tortilla and roll tightly.
- Place rolled tortilla filled with jackfruit into the pan for frying, with the free edge facing down to prevent it from unrolling. Repeat with your remaining tortillas and seasoned jackfruit!
- Using scissor tongs, rotate each taquito every 1–2 minutes to fry evenly; cook until golden brown or desired crispiness.
Notes
I highly recommend serving them with fresh guacamole and Tofutti dairy-free sour cream. Hot sauce and salt optional. If you asked my brother, he’d say go with ranch dressing and Tapatio.