Step 1

Drain jackfruit and squeeze out as much water as possible. Remove jackfruit seeds and using your hands, shred jackfruit. You should have about 2½ cups of shredded jackfruit.

Step 2

Heat olive oil in a large pan over medium-high heat. Add onion and jackfruit to pan and cook until jackfruit begins to brown, about 5 minutes. Add spice mix to pan along with ½ cup of water. Stir mixture to evenly coat jackfruit with spices. Continue to cook until water is completely absorbed and jackfruit begins to brown and get crispy on the edges, 10 - 12 minutes.

Step 3

Preheat oven to 400 F. Warm tortillas in a microwave for 30 seconds to 1 minute until very pliable. Working with one tortilla at a time, spray both sides with vegetable oil. Spoon 1 heaping tablespoon of Jackfruit Street Taco filling onto one side of the tortilla. Roll tightly to close and secure seam with two toothpicks.

Step 4

Place seam side up on a parchment lined cookie sheet. Repeat with remaining tortillas or until all of the filling is gone. Sprinkle taquitos with freshly cracked sea salt. Bake until crispy and golden brown, about 30 minutes. After first 10 minutes of baking, remove toothpicks and roll taquitos over so that they're seam side down. Continue to bake for remaining time.

Step 5

Serve taquitos warm and drizzled with Southwest Dressing, and garnished with cashew sour cream, jalapenos, tomatoes, and cilantro if desired.

Step 6

Leftover taquitos can be stored in the fridge and reheated in the oven for 10 minutes at 400 F.