- 1 tsp 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 has become increasingly popular in the UK, featuring in…
- ¼ pineapple, finely chopped
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
The same shape, but smaller than…
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.
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.