How to make breadfruit taco shells
You’re probably wondering why in the world I am making taco shells. That dish is unrelated to the Haitian cuisine.
Well for starters, who doesn’t love tacos?
Truth is, I had been eyeing veritab taco shells on social media for a while. But I could never figure out how it was done. Until I took matters into my own hands and prepared them myself.
I was pleasantly surprised. They make the perfect crunchy veritab taco shells that you can fill up with your favorite taco toppings. I am sure you will love making these.
Fair warning, I cannot guarantee that this method is the one the pros use. But I use it myself and it definitely works. Sure, you will lose a few shells here and there as some of them crack or close in but it’s still a culinary adventure worth having.
Plus, I am sure you’ve had your fair share of broken crispy taco shells before. These are no different. They’re as crispy and tasty, except that they’re made with breadfruit instead of the typical corn.
Peel the breadfruit and slice it thinly into circles
Dip each slice into some boiling salted water
This step makes it easier to fold the breadfruit slices
Fold those circles in two and hold them with toothpicks
Drop your folded circles into sizzling hot oil until they turn golden
You may have to use tongues to hold some of them together or keep them from collapsing.
Once your shells are crispy, take them out of the oil, drain the excess oil and let them cool
To remove the toothpicks, simply turn them in a circular motion
Stuff your veritab taco shells with your favorite taco fillings
I filled mine with pulled pork meat griot-style and cashew chicken. My toppings included Haitian pikliz, a mango salsa, brightened shallots, feta cheese and sour cream.