March 29, 2015 March 29, 2015/ Morgan
I wasn’t really planning on writing the jackfruit taquito recipe because I just wing it so here is the formula I follow when I’m making jackfruit. Then I’ll give the directions to bake them up for a super delicious meal! (**I’ll post the rice recipe soon too!)
Yup, that’s vegan and it’s freaking delicious.
Jackfruit TaquitosI usually do 5-6 cans of jackfruit at a time so increase by however much but this is the formula for each can of young jackfruit (get the stuff in brine not syrup!)
1 can young jackfruit in brine, rinsed well (You can find this at Asian markets or on Amazon on the link provided)
2 teaspoons coconut oil (yes, duh, leave it out if you don’t use oil. The coconut oil just makes it ultra indulgent and makes it taste more like a meaty product. I’ve made it with and without and either works!) 2 teaspoons chili powder salt to taste (I like lots of salt soooo start with 1/4 teaspoon and add more as necessary. Yes you can taste it before cooking it in the oven.)
Preheat your oven to 415 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
Bring a big pot of water to a boil and add the jackfruit. Boil for 10-15 minutes or until it has softened up quite a bit. This also helps get some of the briney taste out of it. Drain and mash up with a potato masher to quickly. Anything that doesn’t shred easily you can chop with a knife or whatever you’ve got. I just use my fingers if there is a big chunk bothering me. Mostly I don’t worry about it because it will taste fine.
Toss the jackfruit with the remaining ingredients and spread out on the baking sheet. Bake for 25-30 minutes or until it starts to get toasty crispy around the edges of the pan.
Now you can do whatever you want with the stuff. Add BBQ sauce for bbq sandwiches! OR make these taquitos.
If you’re making taquitos leave your oven on at 415 degrees. Clean off your baking sheet.
Now heat up several corn tortillas. You can make 6-8 taquitos for every can of jackfruit. You will also want some salsa to add to the jackfruit for the taquitos. I use about 1/2 cup per can of jackfruit give or take.
Take your jackfruit and mix in the salsa. Spread a bit less than 1/4 cup of the jackfruit on the warmed corn tortilla and roll up. Place it seam side down on the baking sheet and continue on the with the remaining tortillas and jackfruit mixture.
Bake for 18-20 minutes or until they start to brown on the edges.
Taquitos are 2 WW points each using this method! Yum!
Take out and serve with some of this delicious Avocado Cucumber Salsa (or whatever you want. Guacamole would be great too!)
Avocado Cucumber Salsa (mix up the following in a large bowl) 1 cup diced cucumber 1 cup diced tomato1 cup diced avocado1/2 cup corn (canned, fresh or thawed frozen – it doesn’t matter!) 3 sliced green onions1/4 cup minced cilantro1 jalapeno minced (optional and optionally remove the seeds for less heat if you like!)juice of one big fat juicy limesalt to taste
Mix, serve and eat! It should last a day or so in the fridge because of the avocado but you will probably eat it first.
Serving size 1/2 cup – 2 WW points per serving
March 29, 2015/ Morgan/ 
