Homemade Jackfruit Taquitos Recipe

If you’re craving a fun and flavorful twist on traditional Mexican fare, this Homemade Jackfruit Taquitos Recipe is a total game changer. The beauty of it lies in how the jackfruit, with its meaty texture, soaks up all those zesty spices, creating a satisfying filling that’s both hearty and plant-based. Plus, rolling these up into crispy, golden taquitos makes for a deliciously addictive snack or meal that’s perfect for sharing—or keeping all to yourself!

What I love most about this Homemade Jackfruit Taquitos Recipe is how versatile it is. Whether you’re looking for a meat-free option for taco Tuesday or a crowd-pleaser at your next gathering, these taquitos hit the spot every single time. They’re also surprisingly easy to whip up, and I’ve found the combination of cumin, coriander, and a pinch of cayenne pepper really brings out the best in the jackfruit, giving these taquitos a flavor punch without overpowering that subtle fruitiness.

Ingredients You’ll Need

This mix of ingredients balances texture, flavor, and a touch of spice beautifully. When shopping, look for young green jackfruit canned in water or brine—not syrup—for the best texture. I also recommend using a blend of flour and corn tortillas if you can find them; they crisp up nicely and hold together better when rolled.

• Jackfruit: Look for young green jackfruit packed in water or brine, not sweetened syrup – this is key for the savory taste.
• Extra-virgin olive oil: Adds a subtle richness for sautéing the filling spices without overpowering.
• Garlic cloves: Fresh and grated for maximum flavor penetration.
• Cumin: Gives a warm, earthy base note essential in Mexican spices.
• Coriander: Adds a citrusy, slightly sweet complexity that brightens the filling.
• Cayenne pepper: Just a pinch adds a lovely kick—adjust to your heat preference.
• Sea salt: Enhances all the flavors without making it taste salty.
• Freshly ground black pepper: Adds a subtle sharpness.
• Diced green chiles: Provides a mild smoky heat and texture contrast.
• Flour or flour+corn tortillas: They roll well and crisp up golden and crunchy.
• Refried beans: A creamy binder that keeps the filling moist inside the taquito.
• Jack cheese: Melts beautifully for a gooey, melty texture inside.
• Chopped scallions: Adds a fresh, oniony bite to the filling.
• Extra-virgin olive oil cooking spray: Helps get that perfectly crisp exterior when baking or pan-frying.
• Toppings (optional): Guacamole, pico de gallo, cilantro, serranos – these bring freshness and brightness.

Variations

I love switching things up with this Homemade Jackfruit Taquitos Recipe based on what I have on hand or my mood. It’s a super flexible recipe, so don’t hesitate to personalize it and make it your own.

• Vegan Variation: Skip the jack cheese and substitute with a plant-based cheese or add extra beans for creaminess. I’ve done this when hosting vegan friends, and no one missed the dairy.
• Spice Level: Adjust the cayenne or swap in jalapeños for more heat. When I want it mild, I leave out the cayenne but add extra green chiles for flavor.
• Alternative Fillings: Sometimes I mix shredded sweet potatoes with the jackfruit for a subtly sweet contrast — it’s surprisingly delicious and hearty for fall.
• Cooking Method: While I usually bake mine, pan-frying gives an extra-crispy finish, great when you’re short on time.

How to Make Homemade Jackfruit Taquitos Recipe

Step 1: Preparing the Jackfruit Filling

Start by draining and shredding your canned jackfruit. I find that using my fingers to pull it apart creates that perfect shredded meat-like texture. Then, heat the olive oil in a skillet over medium heat. Add grated garlic, cumin, coriander, cayenne, sea salt, and black pepper. Sauté everything gently until fragrant—about 1 to 2 minutes. Toss in the shredded jackfruit and diced green chiles, stirring well so those spices soak in evenly. Cook for around 7-10 minutes until the jackfruit is tender and slightly caramelized around the edges. This slow flavor-building step really elevates your filling.

Step 2: Assembling the Taquitos

Lay out your tortillas and spread a thin layer of refried beans on each one—this acts like glue to keep everything together. Next, add a spoonful of the prepared jackfruit filling, some shredded jack cheese, and a sprinkle of chopped scallions. Roll each tortilla tightly around the filling, tucking in the sides if you can. I find it helps to warm the tortillas briefly before assembling so they’re more pliable and don’t crack when you roll them up.

Step 3: Cooking the Taquitos to Crispy Perfection

Place your assembled taquitos seam side down on a baking sheet lined with parchment. Give them a light mist of olive oil cooking spray, which makes all the difference for that golden crunch. Bake at 400°F (204°C) for 15-20 minutes, turning halfway through so they brown evenly. If you prefer pan-frying, heat a bit of oil in a skillet and cook them seam side down first until crisp, then roll and cook evenly on each side. Keep an eye on them so they don’t burn—crispy but not charred is the sweet spot!

How to Serve Homemade Jackfruit Taquitos Recipe

Garnishes

I’m all about guacamole and fresh pico de gallo as garnishes. The creamy avocado cools down the slightly spicy jackfruit, while the pico adds a bright, tangy freshness. A few sprigs of cilantro and some finely sliced serranos on the side take the flavor to the next level and give you options to dial up the heat if you want to.

Side Dishes

Serve these Homemade Jackfruit Taquitos Recipe with a simple Mexican rice or refried beans for a complete meal, or go light with a crunchy cabbage slaw. I’ve also paired them with a fresh corn salad and found the mix of textures and flavors makes the meal extra satisfying.

Creative Ways to Present

For parties, I like to cut the taquitos in half and serve them standing up in a rustic jar or glass, with a small bowl of guacamole dipping sauce on the side. It makes grabbing and sharing so easy and looks pretty impressive too. Another idea is to layer them in a baking dish with salsa and cheese on top, then bake for a deconstructed enchilada-style twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover taquitos in an airtight container in the fridge for up to 3 days. When properly cooled before sealing, they keep their crispness surprisingly well. Just make sure to let them come to room temp and re-crisp in the oven before digging in again.

Freezing

These jackfruit taquitos freeze wonderfully! After assembling, arrange them on a baking sheet to freeze individually first. Once solid, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. When you want to enjoy, bake them straight from the freezer adding a few extra minutes to the cook time.

Reheating

To reheat leftover or frozen taquitos, I pop them in the oven at 375°F (190°C) for about 10-15 minutes. This method revives the crisp exterior without drying out the filling. Avoid microwaving if you want to keep that crunch, but if you’re in a rush, microwave for a minute then quickly crisp up in a hot skillet.

FAQs

Final Thoughts

This Homemade Jackfruit Taquitos Recipe has become a favorite in my kitchen because it’s simple, flavorful, and satisfying—whether you’re vegetarian, vegan, or just curious about jackfruit. From the aromatic, spiced filling to the crunchy shell and fresh toppings, every bite feels like a little celebration. I hope you give this recipe a try; I’m confident it’ll become a staple in your recipe box as it has in mine. Once you master it, you’ll find it’s a delicious way to impress friends or just treat yourself after a busy day!

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