Breadfruit Tacos

7 steps · 1h 14m total

1. 01

   Boil the Breadfruit

   Bring a large pot of water to a boil, then add the breadfruit. Let it cook for around 30 minutes, until it's tender.
2. 02

   Cool the Breadfruit

   Carefully remove the cooked breadfruit from the pot and let it cool for a few minutes until it's easy to handle.
3. 03

   Slice and Core

   Hold the cooled breadfruit firmly and use a large, sharp knife to slice it into thin rounds. Cut off the skin and core from each slice, though you can leave the core on if you prefer.
4. 04

   Shape the Shells

   Gently fold each breadfruit slice to shape it like a taco shell, using two toothpicks to hold it in place. Arrange the shaped shells on a large plate or tray as you work through the remaining slices.
5. 05

   Fry the Shells

   Heat oil in a deep frying pan. Once hot, use tongs to carefully submerge the breadfruit shells. You can leave small toothpicks in during frying and remove them once the shells are cooked and firm. If using larger toothpicks, remove them carefully before frying.
6. 06

   Drain and Repeat

   Fry the shells until they are golden brown and crisp. Remove them from the oil and set them on tissue paper or paper towels to drain any excess oil. Repeat this process for all the remaining shells.
7. 07

   Fill the Tacos

   Once cooled and drained, stuff the breadfruit taco shells with your favorite filling. Codfish or salt fish works particularly well here.