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.


    1. Peel the breadfruit and slice it thinly into circlesThese breadfruit slices make the perfect taco shells. |

    2. Dip each slice into some boiling salted water

      This step makes it easier to fold the breadfruit slices

    3. Fold those circles in two and hold them with toothpicks

    4. 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.

    5. Once your shells are crispy, take them out of the oil, drain the excess oil and let them coolThese breadfruit taco shells are crispy, crunchy and a great substitute for the traditional crispy corn taco. Plus they're easy to make. |

    6. To remove the toothpicks, simply turn them in a circular motion

    7. 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.

Please share this article:


  • Milagros

    Haitians are not the only ones that eat breadfruit, so do Puerto Rican’s, Dominicans and Cubans. Actually, most Caribbeans do. As a Puerto Rican we treat panapen or pana like tostónes, chips or like a potato for salad. I’ve been eating pana for sixty yea

    • annick

      Thanks for sharing the Puerto Rican name with me!

  • Missmo

    Quelle bonne idée.

  • Chantale Kenol Lamadrre

    Bingo!!! so happy about bread fruit Taco shell Love bread fruit

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