Breadfruit tacos recipe
Equipment
- Large pot
- cutting board
- Sharp knife
- Deep frying pan or saucepan for frying
- Toothpicks
Ingredients
- 1 breadfruit
- 1 pot water
- codfish bulljaw see previous recipe
- large lettuce leaves to put at base of shells
- oil for deep frying
Instructions
- Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes
- Remove breadfruit from pot and let it cool for a few minutes
- Hold the breadfruit firmly and using a large sharp knife slice into thin rounds
- Slice as many as you need
- Then cut off skin and core (You may leave the core on if you like)
- Gently fold to shape like a taco shell, use two toothpicks to hold it in place.
- Place on a large plate or tray and repeat this process for all breadfruit slices
- Heat oil for deep frying, using a pair of tongs submerge breadfruit slices in pan,
- You can guide slices with tongs if you need to
- You can leave the small toothpicks in the taco shells and remove them after they're cooked. Or, you can do like I did. If your'e using larger toothpicks, you may need to remove them safely. Be very careful as you need to adjust it in the hot oil.
- Remove when golden brown
- Set over tissue paper
- Repeat this for the rest of the shells
- Stuff the shell with your favorite filling. I chose codfish/ salt fish
Notes
Breadfruit that is just on the verge of starting to ripe works best.
Use smaller shorter toothpicks if you can. I used the longer ones and had to move them around to get even oil coverage.
You may leave the core of the breadfruit if you prefer. I took them out and used a lettuce leaf at the bottom of the shell to hold the codfish buljaw.