Vegetarian Christmas canape recipe for 4 - 8 people, takes only 20 mins; recipe has gochujang, mayonnaise, corn cob, flour tortilla, oil, jackfruit, pineapple, coriander, red chilli and lime.
Mini jackfruit tacos with charred sweetcorn & gochujang mayo
Course: Vegetarian Christmas canapé
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Gochujang: 1 tsp gochujang
- Mayonnaise: 4 tbsp mayonnaise
- Corn Cob: 1 corn cob
- Flour Tortilla: 4 large flour tortillas
- Oil: oil, for frying
- Jackfruit: 400g can jackfruit
- Pineapple: 1/4 pineapple, finely chopped
- Coriander: 1/2 bunch fresh coriander, finely chopped
- Red Chilli: 1 red chilli (deseeded if you don't like it too hot), finely chopped
- Lime: 1-2 lime wedges
Directions
- 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.
