Breadfruit tacos

Even if the lockdown is easing I haven't stepped out of the house. Been two months since I have been outside. How is everyone else in other parts of the world? 

The breadfruit series continues. Since it's the season and literally people going crazy over breadfruit these days thought I would post one more breadfruit recipe.

So this crazy idea came to me ever since I saw breadfruit tacos on Pinterest.  The first time I made them they ended up broken or stuck together.  Here the blogger had dipped the raw breadfruit in boiling water just a second so it became more pliable. When I tried that method it was easier to manage the breadfruit. 

Use toothpicks to hold the shells in place.

But to get crispy breadfruit it has to be dried in the sun or air-dried, well that's what I was told. Unfortunately for me, the breadfruit I had was slightly on the overripe side so it didn't go very crisp after frying.

Cut into rounds as thinly as possible, can peel before or after slicing

I  filled the tacos with some tuna which I had sauteed with some onions and lonumirus, something like a quick kulhimas. I wanted to use a Kopee faiy salad but Couldn't get any so I had to use some lettuce leaves instead. 

Overall it was a fun little project. The kids found it fun and it was a nice little snack. 

Yield: 6 tacos

Author: Nammi

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Breadfruit Tacos

Ingredients:

Taco shell

• 1 breadfruit
• tooth picks
• Boiling water

Fish filling

• small fillet fish, about 200g, cut into very small cubes
• 1 tsp lonumirus paste (maldivian chilli paste)
• 1 small onion , finely sliced
• salt and lime juice
• shredded kopeefaiy ( salad) or lettuce leaves

Instructions:

Making the shells

1. Hold the breadfruit  firmly and slice into rounds, try and make thin rounds.  Slice 6 rounds.( you can peel before or afterwards. Slice the remaining breadfruit and store in fridge or freezer for later use. 
2. Bring a pan of water to boil, when it starts to boil, drop a slice of breadfruit in, and take it out. Repeat with the rest of the breadfruit slices, do one at a  time in case they end up cooking. 
3. Pat dry with  a towel and gently fold to shape like a taco shell, use a tooth pick to hold it in place. 
4. Place on a metal tray and keep the tray in the kitchen counter or in a sunny spot to air dry. Try and keep for as long as you can. 
5. Heat oil for deep frying, using a pair of tongs, place a breadfruit shell in the hot oil, keep the tongs on the breadfruit to help it stay in place. 
6. Remove when golden.  Drain on kitchen paper or colander.
7. Repeat with the rest of the shells. 

Fish filling

1. Mix lonumirus and fish cubes. 
2. Heat  a frying pan with oil and fry the onions till golden. Add the fish cubes and stir fry till fish is cooked, add a little splash of water , cover and cook 5 minutes, remove lid and stir, and cook another 2 minutes, tastes add salt and little lime juice.  Switch off and cool.

Assembling the taco

1. Take a Taco shell, fill with lettuce or Kopee faiy ( if using Kopeefaiy, mix some sliced onions with some salt and a little lime juice, and mix shredded Kopeefaiy).
2. Top the leaves with some the fish mixture. 
3. Enjoy!

Did you make this recipe?

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