Mini jack­fruit ta­cos with charred sweet­corn & gochu­jang mayo

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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

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