Breadfruit Tacos

Name: Breadfruit Tacos
Yield: 1
Ingredients: Vegetable Oil; 1 Water; Lettuce; 1 Breadfruit; Codfish Bulljaw

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Nutrition facts

The percentage shows how much of the calories each macronutrient provides.

One serving is about 384 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Side - Dominica

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