Breadfruit Tacos with Codfish

Ingredients

• 1 whole breadfruit
• Water, enough to fill a large pot
• 8 oz salted codfish (bulljaw / saltfish), prepared and flaked
• 2 cups shredded lettuce
• Vegetable oil, enough for deep frying (about 4 cups)

Before you cook

• If using salted codfish, soak it in cold water for at least 1 hour (or overnight in the fridge), changing the water once or twice to remove excess salt. Boil the fish for 10 minutes, then drain, debone, and flake into small pieces.
• Rinse the breadfruit under cold water and set aside.
• Prepare a large plate or tray lined with paper towels for draining the fried shells.
• Have toothpicks ready for shaping the taco shells.

Steps

1. Fill a large pot with enough water to fully submerge the breadfruit and bring to a boil over high heat.
2. Add the whole breadfruit to the boiling water, reduce heat to medium-high, and cook for 30 minutes, until a skewer or knife pierces the flesh easily with little resistance.
3. Remove the breadfruit from the pot and set it on a cutting board. Let it cool for 10 minutes until safe to handle — it should still be warm but not hot.
4. Using a large, sharp knife, carefully slice the breadfruit crosswise into rounds about 1/2 inch thick.
5. For each round, trim away the outer skin using the knife or a vegetable peeler. Cut out the fibrous core from the center of each slice. You can leave the core on if you prefer a sturdier shell.
6. While the breadfruit slices are still warm and pliable, gently fold each round in half to form a taco shell shape. Secure each shell by inserting 1–2 toothpicks through the folded edge to hold it in place. Work quickly — the shells are easiest to shape while warm.
7. Arrange the shaped shells on a plate or tray and repeat the folding and toothpick process for all remaining slices.
8. Pour about 4 cups of vegetable oil into a deep heavy-bottomed pot or deep skillet and heat over medium-high heat until the oil reaches 350°F (175°C). To test without a thermometer, drop a small piece of breadfruit into the oil — it should sizzle actively and rise to the surface.
9. Using tongs, carefully lower 2–3 breadfruit taco shells into the hot oil. If the toothpicks are small, you can leave them in during frying and remove them after. If using longer toothpicks, remove them carefully before lowering the shells into the oil.
10. Fry the shells for 3–5 minutes, gently guiding them with tongs as needed to ensure even browning. Fry until they are deep golden brown and crispy all over.
11. Remove the fried shells with tongs and transfer them to the paper towel-lined plate to drain. Remove any toothpicks at this stage if still in place.
12. Repeat the frying process in batches for all remaining shells, allowing the oil to return to 350°F between batches.
13. Fill each crispy breadfruit taco shell with flaked codfish and top with shredded lettuce. Serve immediately while the shells are still warm and crisp.