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Mini jackfruit tacos with charred sweetcorn & gochujang mayo

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

Mini jackfruit tacos with charred sweetcorn & gochujang mayo

Name: Mini jackfruit tacos with charred sweetcorn & gochujang mayo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tsp gochujang; 4 tbsp mayonnaise; 1 corn cob; 4 large flour tortillas; oil for frying; 400g can jackfruit; ¼ pineapple finely chopped; ½ bunch fresh coriander finely chopped; 1 red chilli (deseeded if you don’t like it too hot), finely chopped; 1-2 lime wedges

Miriam Nice

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Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp gochujang
4 tbsp mayonnaise
1 corn cob
4 large flour tortillas
oil

for frying
400g can jackfruit
¼ pineapple

finely chopped
½ bunch fresh coriander

finely chopped
1 red chilli

(deseeded if you don’t like it too hot), finely chopped
1-2 lime

wedges

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Nutrition: Per serving

kcal117
fat7g
saturates1g
carbs11g
sugars5g
fibre1g
protein1g
salt0.1g

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2018

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