Plantain Taco Shells with pulled Jackfruit

Instructions

Plantain Taco Shells (Vegan and Gluten Free)

• Peel the plantain and cut into thick slices.  Boil the plantain in salted water until soft enough to be mashed.  Using a food processor to blend the plantain together with the coconut oil and salt until it turns into a sticky dough.
• Use the tapioca flour to dust slightly the work top and knead the plantain dough until its smooth and not too sticky.  Roll out the dough using a rolling pin to approximately 2mm thick. Cut the dough using a round cutter. Knead the trimmings and repeat the process to make more taco shells.
• Place the cut dough onto baking paper into a preheated oven at 145°C and bake for 12 minutes. Take out from the oven and while still warm, hang the tacos discs over the oven rack to form the taco shells. Hang them over 2 rods to have a wider taco base.
• Bake again for another 6 minutes at 175°C or until the shells have a nice golden colour. They will become even crispier once they cool slightly. These can be stored at room temperature for a couple of days in an airtight container. Serve with you favourite filling.

Pulled Jackfruit for tacos (Vegan and Gluten Free)

• Caramelise the onions together with the garlic, add the jackfruit and cook until it softens. Add the spices and the BBQ sauce and simmer until all is cooked and jackfruit is tender. Strain the mixture from the excess BBQ sauce.

Lime and Coriander Dressing

• Mix all the ingredients together in a bowl using a whisk.