Spicy Jackfruit Taquitos with Avocado Crema

Ingredients

• 20 oz Young Jackfruit in Brine
• 2 tablespoons Chipotle Peppers in Adobo Sauce
• 0.5 cup Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 12 Corn Tortillas
• 2 Avocado
• 2 tablespoons Lime Juice
• 0.25 cup Cilantro
• 0.5 cup Plant-based Sour Cream

Instructions

1. 1Preheat your oven to 400°F (200°C). Open the can of 20 oz young jackfruit in brine, drain it well, and rinse it under cold water. Use your fingers to shred the jackfruit into small pieces, removing any tough core pieces.
2. 2Finely mince the 0.5 cup of onion and the 2 cloves of garlic. Place a 10-inch skillet over medium-high heat. Add the minced onion and garlic to the dry skillet and cook for 3-5 minutes, stirring often, until they are softened and slightly browned.
3. 3Add the shredded jackfruit to the skillet with the onion and garlic. Mince the 2 tablespoons of chipotle peppers in adobo sauce and add them to the skillet along with 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Cook for 10 minutes, stirring occasionally, until the jackfruit mixture is heated through and the flavors have melded.
4. 4While the jackfruit mixture is cooking, gently warm the 12 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 15-20 seconds per side. The goal is to make them soft and pliable so they don't crack when rolled.
5. 5Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the jackfruit mixture onto the center of the tortilla. Roll the tortilla up tightly, starting from one edge, to form a taquito. Repeat with the remaining tortillas and jackfruit mixture.
6. 6Arrange the rolled taquitos seam-side down on a baking sheet. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the taquitos are golden brown and crispy on the outside.
7. 7While the taquitos are baking, prepare the avocado crema. Pit and scoop the flesh of the 2 avocados into a blender. Add the 2 tablespoons of lime juice, 0.25 cup of cilantro, and 0.5 cup of plant-based sour cream to the blender. Blend until the mixture is completely smooth and creamy.
8. 8Once the taquitos are crispy, carefully remove them from the oven. Serve the hot, crispy taquitos immediately with the fresh avocado crema on the side.

Substitutions

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