Vegan Taquitos


Taquitos were my childhood obsession! Of course I had to make a vegan version that are crunch, flavorful and SO GOOD!

In this recipe we use jackfruit! Jackfruit was sent by the vegan gods to replace chicken or beef in recipes that we all know and love. I want to breakdown jackfruit for anyone who is not familiar with it. Jackfruit can come fresh, in a can with syrup or in a can with water/ brine. Fresh jackfruit is incredible and taste like juicy fruit gum. Great for snacking but you don’t want it for this type of dish. You want to get canned jackfruit in either water OR brine. Absolutely AVOID the canned jackfruit in syrup for this recipe. When it comes to a jackfruit pod you have to remove  the seeds and if the core of the jackfruit pod is tough remove that too! Then you’re left with spreadable jackfruit pods that make for great mock chicken. Below is a photo of a jackfruit pod.

These taquitos take me back to my childhood! They’re crunchy, flavorful and SO delicious. I cant wait for you all to try them.








Makes 10 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

For the guacamole

  • 2 avocados
  • 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

For the 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


  • 2 large pans
  • Baking sheet
  • Blender or food processor




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  1. Preheat over to 400F.
  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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