You will need:
9 corn tortillas
1/4 cup olive oil
2 14 oz cans young green jackfruit in brine, drained and shredded
1/2 cup low sodium vegetable broth
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cayenne
1/4 tsp cumin
1/4 tsp garlic powder
pepper, to taste
1/2 cup raw cashews, soaked in hot water for an hour
3 tbsp water
1/2 tbsp lime juice
salt, to taste
Preheat oven to 400 degrees Fahrenheit.
Add a tablespoon of oil or vegetable broth to a skillet on medium heat.
Reduce heat to medium low and add the shredded jackfruit. Sauté for about 5 minutes, or until lightly browned.
Add chili powder, paprika, cayenne, cumin, garlic powder and pepper along with 3 tablespoons of vegetable broth. Sauté for 3 minutes.
Continue to add vegetable broth in 3-tablespoon increments as you cook the jackfruit for an additional 10 minutes. Once the broth has been used up, the jackfruit should look thick and “meaty.”
Microwave tortillas for about 45 seconds to make them pliable.
Assemble taquitos by scooping a few tablespoons of the cooked jackfruit down the center of the tortilla. Roll the tortilla up and secure with two toothpicks. This takes a bit of patience so don’t be discouraged if you first few fall apart! You can always remove some of the jackfruit and reassemble the taquito to make it hold its shape better.
Once you have assembled your taquitos, place them on a lightly greased baking tray. Drizzle with olive oil and bake for 30 minutes at 400 degrees, removing toothpicks and flipping about halfway through.
In the meantime, prepare the cashew sour cream by adding drained cashews, water, lime juice and salt to a high speed blender. Blend on a high setting until creamy. You can adjust the consistency of your sour cream by adding water as needed.
Allow taquitos to cool for 10 minutes, then drizzle with sour cream and your choice of sauces. Serve immediately for best taste.