Mini jackfruit tacos with charred sweetcorn & gochujang mayo
MAKES 16 PREP 20 mins COOK 20 mins EASY V
1 Mix 1 tsp gochujang with 4 tbsp mayo, season and set aside. Boil
1 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 4 large flour tortillas into four smaller ones using a 9cm cutter. Shred the off-cuts, then fry in oil for about
1 min or until crisp. Drain on kitchen paper.
2 Warm the tortillas in the microwave for 1 min, then put on a serving plate. Drain a 400g can jackfruit and mix with the mayo and divide between the tortillas. Finely chop 1/4 pineapple, 1/2 bunch fresh coriander and 1 red chilli. Scatter these over the jackfruit and squeeze over 1-2 lime wedges. Cut the kernels off the sweetcorn cob and spoon onto the tacos, followed by the tortilla pieces
PER SERVING 117 kcals • fat 7g • saturates 1g • carbs 11g • sugars 5g • fibre 1g • protein 1g • salt 0.1g