Dinner

Breadfruit Tacos

Name: Breadfruit Tacos
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 Breadfruit, boiled, cooled, sliced into thin rounds, skin and core removed, and folded into taco shells; 1 pot Water, for boiling the breadfruit; Codfish Bulljaw, for filling, As required; Lettuce, for filling, As required; Oil, for deep-frying, For frying; 2 Toothpicks, to hold each taco shell shape

Crisp deep-fried breadfruit taco shells, shaped while tender and filled with codfish or your preferred filling.

1 hr 10 min
300 kcal
Pescatarian
Side dish

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

Get the shopping list

Ingredients

For 4 servings

Steps

Step 1:
Place a large pot of water on to boil.
Step 2:
Add the breadfruit and cook for around 30 minutes.
30 min
Step 3:
Remove the breadfruit from the pot and let it cool for a few minutes.
Step 4:
Hold the breadfruit firmly and use a large sharp knife to slice it into thin rounds.
Step 5:
Slice as many rounds as you need.
Step 6:
Cut off the skin and core; you may leave the core on if you like.
Step 7:
Gently fold each slice into a taco-shell shape and use two toothpicks to hold it in place.
Step 8:
Place the shaped slices on a large plate or tray and repeat with all the breadfruit slices.
Step 9:
Heat the oil for deep-frying.
Step 10:
Using tongs, submerge the breadfruit slices in the hot oil.
Step 11:
Guide the slices with the tongs as needed.
Step 12:
Leave small toothpicks in the taco shells and remove them after cooking, or carefully remove larger toothpicks while adjusting the shells in the hot oil.
Step 13:
Remove the shells when golden brown.
Step 14:
Set the cooked shells over tissue paper.
Step 15:
Repeat the frying process for the remaining shells.
Step 16:
Stuff each shell with your favorite filling; the source suggests codfish or salt fish.