Breadfruit Tacos
103 min · Serves 2 · By TheMealDB Import
- High Protein
- Side
- Lunch
- Sandwich
Side
Adapted from dominicagourmet.com
Ingredients
For 2 servings
- 1 Breadfruit
- 1 potWater
- 1 As requiredCodfish Bulljaw
- 1 As requiredLettuce
- 1 For fryingOil
Method
Prep 13 min · Cook 90 min
- 1Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes
- 2Remove breadfruit from pot and let it cool for a few minutes
- 3Hold the breadfruit firmly and using a large sharp knife slice into thin rounds
- 4Slice as many as you need
- 5Then cut off skin and core (You may leave the core on if you like)
- 6Gently fold to shape like a taco shell, use two toothpicks to hold it in place.
- 7Place on a large plate or tray and repeat this process for all breadfruit slices
- 8Heat oil for deep frying, using a pair of tongs submerge breadfruit slices in pan,
- 9You can guide slices with tongs if you need to
- 10You 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.
- 11Remove when golden brown
- 12Set over tissue paper
- 13Repeat this for the rest of the shells
- 14Stuff the shell with your favorite filling. I chose codfish/ salt fish