Jackfruit Taquitos
LIKE TACOS - BUT BETTER!
Ok so this is the first time having these little crispy tacos of joy, and I think I’ll be making these every time I want tacos from now on! They are sooo good, and dipped in the creamy buffalo sauce and coriander cream is just the best combo and so so delicious!! I like to bake mine with a drizzle of olive oil so they are a little on the healthier side.
INGREDIENTS
Jackfruit, rinsed and liquid squeezed out of it
2 tbsp tomato paste
1 brown onion
2 garlic cloves
2 tsp smoked paprika
1 tsp cumin
1 tsp coconut sugar
1 tbsp tamari
1/2 tsp chilli flakes (optional)
1/2 cup vegan cheese (I like the Scheese brand), shredded
Pickled Jalapeños
12 corn tortillas
For the coriander creme:
1/2 avocado
1 cup coriander leaves
2 tbsp tahini
Juice 1 lemon/lime
1 tsp sea salt
3 slices pickled jalapeños
1/4 cup water
For the Buffalo sour cream:
3 tbsp vegan sour cream
1 tbsp Franks buffalo wing hot sauce
1 tsp maple syrup
DIRECTIONS
For the Jackfuit;
Dice up the onion & garlic, sauté in pan on medium heat with dash of oil/water until soft. Add in tomato paste, paprika, cumin, coconut sugar and stir. Add in jackfruit and tamari and let simmer on medium heat for 10-15 minutes.
For the Coriander creme, simply add all ingredients into a high speed blender and blend until smooth.
For the Buffalo cream, whisk ingredients together in a bowl until smooth.
I like the wrap up my tortillas in a tea towel and slightly warm them either in the microwave or oven on a very low heat, I find this helps them not tear.
To assemble your taquitos, first add a layer of cheese to your tortilla, then add the jackfruit and a few jalapeños. Wrap them up and lay them fold side down on a baking tray. Continue to do this until you’ve used up all your ingredients.
Drizzle olive oil over all the tacos. Bake in oven for 20 minutes or until golden.