Mini Jackfruit Tacos with Charred Sweetcorn and Gochujang Mayo
Mini Jackfruit Tacos with Charred Sweetcorn and Gochujang Mayo is a modern Fusion recipe for a classic Mexican and Korean inspired capapé of tortilla wraps topped with a jackfruit, pineapple, roasted sweetcorn and gochujang mayonnaise filling that would make interesting party food for a New Year or Cinco de Mayo party. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mini Jackfruit Tacos with Charred Sweetcorn and Gochujang Mayo.
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Impress party guests with these vegetarian jackfruit, sweetcorn and gochujang mayonnaise canapés.
Ingredients:
1 tsp gochujang
4 tbsp mayonnaise
1 corn cob
4 large flour tortillas
oil for frying
400g tin jackfruit
¼ pineapple, finely chopped
½ bunch fresh coriander, finely chopped
1 red chilli, (de-seeded if you don’t like it too hot), finely chopped
1-2 lime wedges, to garnish
1 red jalapeño, sliced into rounds, to garnish (optional)
Method:
Mix the gochujang with the mayonnaise, then season to taste and set aside. pre-heat your grill (broiler) to high.
Boil the corn cob in a pan of salted water for 5 mins, then drain, cool and pat dry.
Set the corn cob under your pre-heated grill and cook on high for 10 minutes, turning frequently, until starting to blacken. Remove from under the grill and set aside to cool.
Cut each of the tortillas into four smaller circles using a 9cm pastry 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 minute, then arrange on a serving plate.
Drain the jackfruit and mix with the gochujang mayo, before dividing 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 and rounds of sliced jalapeño (if using).
