Jackfruit Taquitos
The Superbowl is right around the corner and this might just be the perfect dish to make. This is super easy and can be made to accommodate basically everyone - you can use flour, corn, or other gluten free tortillas, vegan or regular cheese, and/or jackfruit or chicken and I’ve made this recipe to be pretty universal!
Ingredients
12 taco sized tortillas
I love Siete cassava flour tortillas!
3 (14 oz) cans of jackfruit
You can also use ~2 cups of shredded chicken
1 1/2 cup shredded cheese
I used Violife vegan Colby Jack
1 tbs chili powder
2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper
1/4 cup + 2 tbs water
Method
Preheat your oven to 350 degrees
Strain the liquid from the cans of jackfruit and spread the fruit evenly out on a baking sheet
Bake for 1 1/2 hours, flipping halfway through - this will dehydrate them a bit and give them a better texture
In a medium bowl, tear the jackfruit into pieces until it resembles shredded chicken
In a small bowl, mix the chili powder, garlic powder, cumin, cayenne, and water and stir until well combined
Pour the spice mixture over the jackfruit and fold until each piece is fully coated
Mix in the cheese
Do a quick taste test here to determine if you want to add salt, I personally don’t add any because the jackfruit is canned in salt water but that’s totally personal preference!
If you are using chicken, you may want to add about 1/4 tsp of salt
Warm the tortillas and brush each side with a very light layer of olive oil
Scoop about 2 tbs of the filling into the center of the tortillas and gently roll them tight
Place them in the oven and bake for about 12 minutes, or until the bottoms are golden then flip and bake for another ~12 minutes until the other side is golden
Serve with cilantro, lime, hot sauce, my guacamole, or my cilantro lime sour cream!
