Mini jackfruit tacos with charred sweetcorn & gochujang mayo

Impress party guests with our jackfruit, sweetcorn and gochujang mayonnaise canapés. These vegetarian bites are modern and creative, yet surprisingly simple to make

Prep:20 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 117
fat 7g
saturates 1g
carbs 11g
sugars 5g
fibre 1g
protein 1g
salt 0.1g

Ingredients

1 tsp gochujang
4 tbsp mayonnaise
1 corn cob
4 large flour tortillas
oil, for frying
400g can jackfruit
¼ pineapple, finely chopped
½ bunch fresh coriander, finely chopped
1 red chilli(deseeded if you don’t like it too hot), finely chopped
1-2 limewedges

Method

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.