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Breadfruit Tacos

Caribbean · Lunch · Medium

Breadfruit Tacos

Total
1 hr 15 min
Prep
30 min
Serves
4
Calories
450
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Crisp fried breadfruit shells cradle lime-dressed fish and shredded lettuce, turning a starchy tropical fruit into a sturdy, golden taco.

The shells are the distinctive part of Breadfruit Tacos. A short boil makes thin rounds flexible enough to fold, then frying fixes their shape and crisps the edges around a cool fish filling.

Use firm mature breadfruit and handle the cooked slices gently. Line each shell with lettuce before adding the fish so the leaf supports the filling across the small hole left by the core.

CrispyFreshStreet FoodPescatarianDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Put breadfruit in a large pot and cover with water. Bring to a boil and cook for until a knife enters with slight resistance. Cool for , then cut eight 1/4-inch rounds across the widest part; peel and remove the firm core from each.

  2. Meanwhile, poach cod in gently simmering water for until it flakes and reaches 145°F. Drain, cool and flake with red onion, tomato, lime juice, cilantro, black pepper and half the salt.

  3. Fold each breadfruit round gently into a taco shape and secure with a wooden toothpick. Heat vegetable oil 2 inches deep in a heavy pot to 350°F (175°C). Fry two shells at a time for until golden and crisp; drain and remove every toothpick.

  4. Season shells with remaining salt. Line with lettuce, fill with the cod mixture and serve two per person immediately. Save unused breadfruit for another meal.

Forkue tips

  • If a slice cracks when bent, use it as a flat tostada rather than forcing a broken taco shell.
  • The breadfruit shells contain no wheat; use plain fish and check packaged seasonings when avoiding gluten.

Storing and reheating

Store the fish filling chilled for up to 2 days. Shells are best fried shortly before eating; leftover shells soften, but can be re-crisped uncovered at 400°F (200°C).

Kitchen gear

Large potTop picks on AmazonHeavy potTop picks on AmazonFrying thermometerTop picks on Amazon
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Nutrition per serving, estimated

450Calories
25gProtein
54gCarbs
15gFat

Breadfruit Tacos: FAQ

Can I use salt cod?

Yes. Desalt and cook it according to its package directions before flaking, and omit extra salt from the filling until you have tasted it.

Can I make the shells without frying?

Frying sets the curved shape and gives the intended crispness. Baked slices work as flat bases but are more likely to crack when folded.

How do I store and reheat Breadfruit Tacos?

Store the fish filling chilled for up to 2 days. Shells are best fried shortly before eating; leftover shells soften, but can be re-crisped uncovered at 400°F (200°C).

How long does Breadfruit Tacos take?

About 1 hr 15 min in total: 30 min prep and 45 min cooking.

What do I need to make Breadfruit Tacos?

The key ingredients are breadfruit, cod, red onion, tomato, lime juice and cilantro, plus pantry basics.

Any tips for Breadfruit Tacos?

If a slice cracks when bent, use it as a flat tostada rather than forcing a broken taco shell.

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