Here’s the updated blog post with a more realistic image featuring additional toppings on the Breadfruit Taco Shells with Codfish Bulljaw:
Breadfruit Taco Shells with Codfish Bulljaw
Summary
Recipe Steps
Tools Needed
- 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
- Oil for deep frying
Instructions
- Prepare Breadfruit:
- Place a large pot of water to boil.
- Add breadfruit and cook for around 30 minutes.
- Remove breadfruit from the pot and let it cool for a few minutes.
- Slice Breadfruit:
- Hold the breadfruit firmly and use a large sharp knife to slice into thin rounds.
- Slice as many as you need.
- Cut off skin and core (optional to leave the core on).
- Shape Breadfruit Slices:
- Gently fold each slice to shape like a taco shell.
- Use two toothpicks to hold it in place.
- Place on a large plate or tray and repeat for all slices.
- Deep Fry Breadfruit Shells:
- Heat oil in a deep frying pan.
- Using tongs, submerge breadfruit slices in the oil.
- Guide slices with tongs if needed.
- Remove when golden brown and set over tissue paper.
- Fill and Serve:
- Remove toothpicks after frying.
- Stuff the shell with your favorite filling (codfish/saltfish recommended).
- Optionally, use lettuce leaves at the bottom of the shell.
Notes
- Breadfruit that is just starting to ripen works best.
- Use smaller toothpicks for easier handling.
- The core can be left in if preferred.