How to Make Breadfruit Taco Shells

Photo: @dutch_pot_dreams/Instagram

In Jamaica, we have the saying “yuh affi tun yuh han mek fashion” and I can imagine that other Caribbean countries have a similar saying. The phrase simply means that one must use the resources available to them to do what is needed to be done.

With globalization and people all over the world sharing their culinary skills and delicious meals on the internet and more so, social media platforms, it is expected that Jamaica is also in the mix.

We are teaching others about our ackee and saltfish and they are teaching us about alfredo and tacos. But, we would not be true Caribbean nationals if we did not add our own twist, one such twist is breadfruit as taco shells instead of regular limed corn flour, palm oil and salt, interesting right?

So how can we make these breadfruit tacos? Check out this easy recipe from Dominica Gourmet.

AuthorsherikaeCategoryDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 breadfruit
 1 pot water
 large lettuce leaves to put at base of shells
 oil for deep frying

1

Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes.

2

Remove breadfruit from the pot and let it cool for a few minutes.

3

Hold the breadfruit firmly and using a large sharp knife slice into thin rounds. Slice as many as you need.

4

Then cut off skin and core (You may leave the core on if you like).

5

Gently fold to shape like a taco shell, use two toothpicks to hold it in place.

6

Place on a large plate or tray and repeat this process for all breadfruit slices.

7

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.

8

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 you're using larger toothpicks, you may need to remove them safely. Be very careful as you need to adjust it in the hot oil.

9

Remove when golden brown. Set over tissue paper and repeat this for the rest of the shells.

10

Stuff the shell with your favorite filling. Ackee and saltfish is a perfect option.

Ingredients

 1 breadfruit
 1 pot water
 large lettuce leaves to put at base of shells
 oil for deep frying

Directions

1

Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes.

2

Remove breadfruit from the pot and let it cool for a few minutes.

3

Hold the breadfruit firmly and using a large sharp knife slice into thin rounds. Slice as many as you need.

4

Then cut off skin and core (You may leave the core on if you like).

5

Gently fold to shape like a taco shell, use two toothpicks to hold it in place.

6

Place on a large plate or tray and repeat this process for all breadfruit slices.

7

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.

8

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 you're using larger toothpicks, you may need to remove them safely. Be very careful as you need to adjust it in the hot oil.

9

Remove when golden brown. Set over tissue paper and repeat this for the rest of the shells.

10

Stuff the shell with your favorite filling. Ackee and saltfish is a perfect option.

Breadfruit Tacos