Mexicanby TheMealDBBreadfruit TacosServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 Breadfruit1 pot WaterAs required Codfish BulljawAs required LettuceFor frying OilStepsStep-by-step0 of 14 done1Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes2Remove breadfruit from pot and let it cool for a few minutes3Hold the breadfruit firmly and using a large sharp knife slice into thin rounds4Slice as many as you need5Then cut off skin and core (You may leave the core on if you like)6Gently fold to shape like a taco shell, use two toothpicks to hold it in place.7Place on a large plate or tray and repeat this process for all breadfruit slices8Heat oil for deep frying, using a pair of tongs submerge breadfruit slices in pan,9You can guide slices with tongs if you need to10You 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.11Remove when golden brown12Set over tissue paper13Repeat this for the rest of the shells14Stuff the shell with your favorite filling. I chose codfish/ salt fishSource: TheMealDB
