Vegan Jackfruit Taquitos



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Vegan Jackfruit Taquitos


  • 1/2 white onion
  • 1 (20 ounce) can jackfruit (in brine or water)
  • 1/2 cup frozen corn
  • 8 ounces barbacoa seasoning sauce (this is the one I used) or use any tomato based salsa (avoid chunky salsa)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 10 corn tortillas
  • Guacamole:
  • 2 acovados
  • 1/2 jalapeño (optional)
  • 1/4 cup cilantro, chopped
  • 1 small tomato
  • 1/4 white onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • juice of 1 lime
  • Cashew sour cream:
  • 1 cup raw cashews (soaked for 2 hours)
  • 1/2 cup water
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • juice of 1 lemon or lime
  • 1/2 tsp garlic powder


  1. Preheat over to 400 degrees F.
  2. Begin by rinsing your jackfruit under cold water and remove the seeds. If the core is tough, remove that too! (Refer to the photo of a jackfruit pod above).
  3. Using your hands or a fork, shred the jackfruit. It should look really similar to shredded chicken. Set aside until ready to use.
  4. Dice your onion into small pieces and saute in a large pan over medium heat for 3 minutes.
  5. Add the shredded jackfruit and barbacoa (or salsa) to the onions and saute for 15 minutes. Taste and add salt and pepper as needed.
  6. Add the frozen corn and cook for an additional 5 minutes. Turn off heat and set aside until ready to use.
  7. Line a baking sheet with parchment paper and set to the side.
  8. Heat a non stick pan over medium to high heat. Grab a corn tortilla and wet the tortilla with filtered water then place it directly on to the pan (This ensures for a really soft and bendable tortillas). Cook the tortilla for 10 seconds on each side. It is important not to cook the tortillas until crispy because it will be harder to roll. After you take the tortilla off the pan immediately place a spoonful of jackfruit mixture and tightly yet gently roll, placing the taquito seam side down.
  9. Repeat step 7 until you have created all your taquitos.
  10. Place the taquitos in the preheated oven and bake for 20-25 minutes or until slightly golden brown and crisp.
  11. Meanwhile make your cashew sour cream by placing soaked raw cashews, water, nutritional yeast, salt, pepper, lemon juice and garlic powder. Blend until smooth and creamy. Pour into a small bowl and set aside until ready to use.
  12. Dice onion, tomato, jalapeno and cilantro finely. Cut the avocados in half and scoop out the flesh of the avocado into a medium sized bowl. Mash with a fork and then add all the ingredients. Mix well and adjust seasonings as needed.
  13. Once the taquitos are done and out of the oven, serve with a generous spoonful of guacamole and a drizzle of cashew sour cream and enjoy!




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