Skip the usual meat filling and dig into a batch of these delicious vegan jackfruit taquitos loaded with potatoes, lime and a hearty side of guacamole.
If you’ve been curious about cooking with jackfruit, let this recipe enlighten you! These vegan Jackfruit & Potato Taquitos are filled with a savory mixture reminiscent of pulled pork… but they’re totally plant-based!
In case you’re currently giving me a confused stare like one of my good friends did when I said the word “jackfruit”… let me explain. So jackfruit is the new darling of the vegan world and it has amazed everyone with its ability to mimic the taste and texture of pulled pork. This stuff is magic! I bought it in a can, rinsed it, and cooked it in my Crockpot for a few hours with some spices and goodies and it essentially turned into pork. I mixed it with some smashed potatoes to make the filling creamy and delicious, wrapped them up in corn tortillas and… there ya have it! Fake pork taquitos! These are honestly better than the real thing when dipped into guac or salsa. 
I will say that a small caveat is that canned jackfruit is a little bit sour, with a bit of almost pickled flavor. Which can definitely be used to your advantage, but you just have to take it into account so you don’t add too many acidic flavors into your marinade. ? From what I’ve heard, fresh jackfruit is very, very sweet so honestly I don’t know which one would work best in here! I used canned without a problem, but if I can ever get my hands on the real thing, I think it would be a fun variant to try.
It’s been a couple of weeks since our vegetarian-centered Fad Diet Friday, so I think it’s about time for another one! ? Christine will be returning this Friday to discuss some specifics about a vegan diet, which is why I decided to share these vegan taquitos today to tie into the theme. If you have questions you want her to answer, hit me up and leave a comment on this post or any social media channel you prefer ? I look forward to having y’all back on Friday!
If you want more Tex-Mex veggie recipes, you can check out my Sofritas Tacos, Fajita Enchiladas with Vegan Cheese Sauce, and Mexican Stuffed Peppers! Happy cooking!
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Jackfruit Taquitos
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Vegan
Description
Skip the meat! These vegan taquitos are packed with seasoned jackfruit and potatoes. Serve with your favorite guacamole.
Ingredients
- 12 small corn tortillas
- 1 lbs (397 g) can jackfruit
- 0.5 lime juice
- 0.25 cups (59 ml) chopped onion
- 3 garlic cloves
- 0.5 tbsp cumin
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp vegan Worcestershire
- 1 cups (237 ml) small potatoes
- 0.25 cups (59 ml) unsweetened cashew milk
- 2-3 tbsp olive oil
Instructions
- Prepare the jackfruit: Drain the brine from the can and rinse well.
- Add the jackfruit to a Crockpot, and mix with the lime juice, onion, garlic, Worcestershire sauce, and all the spices.
- Cover and cook on low for 4 hours or high for 2 hours, until the jackfruit is tender and has soaked up the marinade.
- Place the potato pieces in a small pot and cover with water. Boil for 10-15 minutes until soft and easily mashed with a fork.
- Transfer to a medium bowl and mash the potatoes with the cashew milk. Mix in the jackfruit mixture and add more seasoning as needed.
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone liner.
- Wrap the tortillas in a moist towel and microwave for 5-10 seconds until warm and pliable. Alternatively, toast the tortillas in a dry, ungreased skillet for 20-30 seconds per side until lightly charred and flexible.
- Spoon some filling into the center of each tortilla, fold in half, and roll tightly. Repeat with all 12 tortillas.
- Place the taquitos on the prepared baking sheet, brush with oil, sprinkle with salt, and bake for 13-15 minutes, until golden brown and crisp.
Notes
- For extra flavor, sauté the onions and garlic before adding them to the jackfruit.
- If you don’t have cashew milk, use another plant-based milk or even water.
- Reheat leftover taquitos in a dry skillet over medium heat for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 7
Frequently Asked Questions
What type of jackfruit should I use for the taquitos?
For this recipe, canned jackfruit works best as it mimics the texture of pulled pork. Fresh jackfruit can be very sweet and may alter the flavor profile.
How do I prepare the jackfruit before cooking it?
Rinse the canned jackfruit thoroughly to remove any brine, then cook it in your Crockpot with spices for a few hours until it softens and shreds easily.
Can I use a different type of tortilla for the taquitos?
While corn tortillas are recommended for their flavor and texture, you can use flour tortillas if you prefer, but they may not hold the filling as well.
Jackfruit is available in it’s natural form at many grocery stores. I wish you’d showed everyone what they look like, and tell how to prepare it from scratch.