Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite.
1/2 tablespoon tomato paste
1/2 tablespoon soy sauce
1/2 teaspoon hot sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon olive oil
1 can jackfruit in brine, drained and shredded
8 6-inch corn tortillas
1/2 cup prepared guacamole
How to Make It
Preheat the oven to 400°F.
In a medium bowl, combine the tomato paste, soy sauce, hot sauce, chili powder, paprika, cumin, and olive oil. Toss the shredded jackfruit in the sauce and set aside.
On a microwave-safe plate, spread out the corn tortillas. Microwave in 10 second increments until the tortillas are warm and pliable. Fill each tortilla with roughly 2 tablespoons of the jackfruit mixture, rolling to create large cigar-like shapes.
Place the taquitos on a baking sheet and bake for 10 minutes, or until golden brown and crispy. Serve with guacamole.