If you're curious about using jackfruit as a meat substitute, try this vegan taquito recipe. It's bursting with flavor and nutrition, thanks to the mashed sweet potato and seasoned unripe jackfruit. You can even make it gluten-free by using corn tortillas. Plus, since these taquitos are baked instead of fried, they're light yet filling. Here's how to make your new favorite plant-based recipe.
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Things You'll Need
12 6-inch corn or flour tortillas
14 ounces canned unripe jackfruit, drained
1 medium sweet or Russet potato
1/4 cup yellor or white onion, diced
3 teaspoons minced garlic
3 tablespoons taco seasoning
2 tablespoons tomato paste
1/4 cup + 2 tablespoons water or broth
Make sure your jackfruit is unripe and in brine. It may be labeled as young, raw or green jackfruit. Ripe canned jackfruit, which is packaged in a sweet syrup, won't work for this recipe.
Bring a small pot of water to a boil. Add the cubed potatoes and reduce to a simmer. Cook for about 10 minutes, or until tender and easily pierced with a fork.
Transfer the boiled potatoes to a bowl. Mash with a large fork or potato masher. Set aside.
Chop the jackfruit into small pieces.
You'll be able to pull apart and shred some parts of the jackfruit. For the tougher bits, slice them into thin pieces.
In a large skillet, warm 1 tablespoon olive oil. Cook the onions for 5 to 7 minutes, or until tender. Add the garlic and cook for 30 seconds.
Add the jackfruit, taco seasoning and tomato paste. Mix to combine, then add the broth or water.
To make sure the jackfruit is properly coated, use a spatula to spread the tomato paste.
Simmer until the liquid is mostly evaporated and the jackfruit is lightly toasted, about 5 to 7 minutes.
Preheat the oven to 375°F. To prepare each taquito, place a tortilla in an ungreased pan over low heat. Warm each side for about 10 seconds.
If you're pressed for time, layer the tortillas with damp paper towels and microwave for 30 seconds.
On each tortilla, spread a spoonful of mashed potato across the center. Top with jackfruit.
Fold up the bottom half of the tortilla.
Tuck the bottom edge around and under the filling, then tightly roll up. Repeat with the remaining tortillas and filling.
Place the taquitos in a greased baking dish. Brush with olive oil.
Bake for 20 to 25 minutes or until golden brown. Serve with guacamole, salsa, cilantro or a splash of lime juice.