A mini jackfruit taco with a charred sweetcorn & gochujang mayo topping

Mini jackfruit tacos with charred sweetcorn & gochujang mayo

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Prep: 20 mins Cook: 20 mins

Easy

Impress party guests with our jackfruit, sweetcorn and gochujang mayonnaise canapés. These vegetarian bites are modern and creative, yet surprisingly simple to make

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal117
  • fat7g
  • saturates1g
  • carbs11g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.1g
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Ingredients

  • 1 tsp gochujang
    Gochujang

    Gochujang

    Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented…

  • 4 tbsp mayonnaise
  • 1 corn cob
  • 4 large flour tortillas
  • oil, for frying
  • 400g can jackfruit
    Jackfruit pieces on a plate with whole fruit in background

    Jackfruit

    jack-froot

    Jackfruit has become increasingly popular in the UK, featuring in…

  • ¼ pineapple, finely chopped
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • ½ bunch fresh coriander, finely chopped
  • 1 red chilli (deseeded if you don’t like it too hot), finely chopped
  • 1-2 lime wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Mix the gochujang with the mayonnaise, then season and set aside. Boil the corn cob for 5 mins, then drain, cool and pat dry. Grill on high for 10 mins until starting to blacken, turning frequently. Leave to cool. Cut each of the tortillas into four smaller circles using a 9cm cutter. Shred the off-cuts, then fry in the oil for about 1 min, or until crisp. Drain on kitchen paper.

  2. Warm the tortilla rounds in the microwave for 1 min, then put on a serving plate. Drain the jackfruit and mix with the gochujang mayo, then divide between the tortillas. Scatter the pineapple, coriander and chilli over the jackfruit, then squeeze over the lime wedges. Cut the kernels off the sweetcorn cob and spoon onto the tacos, then top with the fried tortilla pieces.

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