Name: Homemade Jackfruit Taquitos Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 (20-ounce) can jackfruit, cored and shredded; 1 teaspoon extra-virgin olive oil; 2 garlic cloves, grated; 1 teaspoon cumin; 1 teaspoon coriander; Pinch cayenne pepper; ½ teaspoon sea salt; Freshly ground black pepper, to taste; 1 (4-ounce) can diced green chiles, drained; 12 to 14 flour or flour-corn blend tortillas; ¾ cup refried beans; ½ cup jack cheese, shredded; ¼ cup chopped scallions; Extra-virgin olive oil cooking spray; Guacamole; Pico de Gallo; Fresh cilantro; Serranos

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I can’t tell you how excited I am to share this Homemade Jackfruit Taquitos Recipe with you! If you’re looking for a fun twist on a classic Mexican favorite, these taquitos hit all the right notes — crispy on the outside, tender and flavorful on the inside, and completely plant-based thanks to the star ingredient, jackfruit. Jackfruit has this incredible ability to mimic shredded meat texture, making it perfect for anyone wanting to enjoy taquitos with a little less guilt or more veggies on their plate.

What I really love about this Homemade Jackfruit Taquitos Recipe is how versatile it is for any occasion. Whether you’re throwing a casual taco night, a game day gathering, or just craving something crunchy and flavorful for dinner, these taquitos do the job. Plus, they’re surprisingly simple to whip up once you get the seasoning right — and I’m here to walk you through every step so your kitchen smells amazing and the results are foolproof!

Ingredients You’ll Need

All the ingredients in this Homemade Jackfruit Taquitos Recipe come together to create that perfect balance of spicy, savory, and fresh flavors. I’ve found that using canned jackfruit packed in water works beautifully for texture, and small touches like adding green chiles and fresh scallions really pop in the filling.

Jackfruit: Look for young green jackfruit packed in water or brine, not syrup. It shreds wonderfully and soaks up spices.
Extra-virgin olive oil: Adds a touch of richness and helps the spices bloom.
Garlic cloves: Fresh grated garlic packs a punch in flavor.
Cumin: Gives that earthy warmth traditional in Mexican dishes.
Coriander: Adds a citrusy, aromatic note to brighten the filling.
Cayenne pepper: Just a pinch for a gentle hint of heat—you can always add more if you like it spicy.
Sea salt and freshly ground black pepper: Essential for seasoning and balance.
Diced green chiles: Small can, drained—brings mild heat and a tangy bite.
Flour or flour-corn tortillas: Soft and pliable tortillas roll easily and crisp up nicely.
Refried beans: Spread inside for added creaminess and protein.
Jack cheese: Melts beautifully; go for a good quality shredded variety.
Scallions: Fresh chopped for that mild onion crunch in the filling.
Olive oil cooking spray: Helps crisp the taquitos in the oven without frying.
Toppings: Guacamole, pico de gallo, fresh cilantro, and sliced serranos for garnish and extra zing.

Variations

I love mixing things up depending on what I have on hand or who I’m cooking for. The best part about this Homemade Jackfruit Taquitos Recipe is how easy it is to customize. Feel free to make it work for your tastes and dietary preferences!

Make it vegan: Skip the jack cheese or swap it for a vegan cheese alternative. I’ve done this many times and still got that satisfying melt.
Spicy heat: Add extra cayenne, chopped jalapeños, or swap the green chiles for chipotle peppers in adobo for a smoky kick.
Gluten-free option: Use corn tortillas instead of flour. They can be a bit trickier to roll but I’ve had success by warming them well.
Different fillings: Sometimes I add sautéed mushrooms or black beans with the jackfruit for extra heartiness.

How to Make Homemade Jackfruit Taquitos Recipe

Step 1: Prepare and Season the Jackfruit

Start by draining and rinsing your canned jackfruit well, then shred it with your fingers or two forks to get that pulled texture. Heat a teaspoon of extra-virgin olive oil in a skillet over medium heat, add grated garlic, cumin, coriander, cayenne, salt, and pepper, and toast the spices gently until fragrant—about 1 minute. Toss in the shredded jackfruit and diced green chiles, stirring everything to coat evenly. Let it cook and dry out a bit for 7-10 minutes, stirring occasionally until the jackfruit is tender and the flavors meld beautifully.

Step 2: Assemble the Taquitos

Lay out your tortillas and warm them slightly to make rolling easier—using a damp towel in the microwave for 20 seconds works wonders. Spread about a tablespoon of refried beans down the center of each tortilla, add a spoonful of the jackfruit mixture, a sprinkle of jack cheese, and chopped scallions. Roll them up tightly, tucking the sides in as you go to keep that filling secure.

Step 3: Bake Until Crispy Perfection

Place your rolled taquitos seam-side down on a baking sheet lined with parchment paper or a silicone mat. Lightly spray or brush the tops with olive oil cooking spray to help them get golden and crispy in the oven. Bake at 425°F (220°C) for 15-20 minutes, turning halfway, until they’re beautifully browned and crunchy. This step is a game changer because it keeps them lighter than frying but still super crispy!

How to Serve Homemade Jackfruit Taquitos Recipe

The image shows three golden brown rolled tortillas layered at the center on a sheet of parchment paper over a white marbled surface. Each tortilla is drizzled with white creamy sauce on top and sprinkled with a fresh mix of finely chopped red tomatoes, white onions, green jalapeño peppers, and cilantro leaves, adding red, white, and green colors across the tortillas. Around the rolls, bright green fresh cilantro leaves are scattered along with lime wedges. On the left side, sliced green jalapeños sit on a white plate with a blue pattern, while on the right side, two small bowls contain chunky guacamole with a light green color and fresh salsa with diced red tomatoes, green peppers, and onions. The arrangement evokes a fresh and vibrant Mexican food vibe. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I never skip fresh garnishes here—guacamole adds creaminess and a cool contrast, pico de gallo brings fresh brightness, and cilantro gives an herby pop that rounds out the flavors. I also like to add thinly sliced serrano peppers if I want an extra kick of heat, but that’s totally up to you!

Side Dishes

To round out the meal, I like serving these taquitos with a simple Mexican street corn salad or a crunchy cabbage slaw on the side. Black beans and rice also pair beautifully, or even a light corn and avocado salad for something fresh and simple.

Creative Ways to Present

When I’ve had friends over, I sometimes serve the taquitos standing up in a deep dish or basket lined with parchment paper and accompany them with little bowls of different salsas and dips on the side. It makes everything feel festive and everyone can customize their bites, which is always fun!

Make Ahead and Storage

Storing Leftovers

After they cool down, I store leftover homemade jackfruit taquitos in an airtight container in the fridge for up to 3 days. I find they keep their crispness best if you reheat them properly, so I don’t recommend storing them wrapped too tightly or soggy.

Freezing

Freezing works great with these taquitos! I lay them out on a baking sheet to freeze individually first (to keep them from sticking), then transfer them to a freezer bag or container. When I want to enjoy them, I pop them right into the oven from frozen—no thawing needed—and bake until hot and crispy.

Reheating

To bring leftovers back to life, I reheat them in a 375°F oven for 8-10 minutes, flipping once halfway through. This keeps that outside crunch without drying out the delicious filling. Avoid microwaving if you want to keep them crispy!

FAQs

Can I use fresh jackfruit instead of canned for this recipe?

Fresh jackfruit can be used, but it’s important to use young, unripe jackfruit to get the right texture similar to shredded meat. You’ll need to peel, core, and shred it, which is a bit more labor-intensive. Canned jackfruit is a great shortcut and perfectly suitable for this Homemade Jackfruit Taquitos Recipe.
What if I can’t find jackfruit—what’s a good substitute?

If jackfruit isn’t available, shredded young coconut or even finely chopped mushrooms can be a reasonable alternative with different flavors and textures. The magic of jackfruit is its fibrous texture, so any substitute won’t exactly mimic it but can still make tasty filling.
Are these taquitos gluten-free?

You can make this Homemade Jackfruit Taquitos Recipe gluten-free by opting for corn tortillas that are certified gluten-free. Just make sure that your other ingredients, like beans or spices, don’t have hidden gluten.
Can I make these taquitos ahead of time?

Absolutely! You can assemble the taquitos and keep them covered in the fridge for a few hours before baking. This makes them perfect for parties or meal prep.
How do I keep the taquitos from unrolling while baking?

Roll the tortillas tightly and place them seam-side down on the baking sheet to help keep them sealed during baking. Warming the tortillas first also makes them more pliable and less likely to crack or unroll.

Final Thoughts

This Homemade Jackfruit Taquitos Recipe has truly become one of my favorite go-to meals when I want something that’s comforting, flavorful, and plant-based all at once. It’s approachable enough for weeknight dinners but special enough to serve guests without breaking a sweat. I hope you give it a try, and when you do, I’d love to hear how you made it your own—because that’s what cooking is all about, right? Enjoy every crispy, delicious bite!