Mini jackfruit tacos with charred sweetcorn & gochujang mayo

Impress party guests with our jackfruit, sweetcorn and gochujang mayonnaise canapés. These vegetarian bites are modern and creative, yet surprisingly simple to make

  • Prep:20 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 117
  • fat 7g
  • saturates 1g
  • carbs 11g
  • sugars 5g
  • fibre 1g
  • protein 1g
  • salt 0.1g


  • 1 tsp gochujang
  • 4 tbsp mayonnaise
  • 1 corn cob
  • 4 large flour tortillas
  • oil, for frying
  • 400g can jackfruit
  • ¼ pineapple, finely chopped
  • ½ bunch fresh coriander, finely chopped
  • 1 red chilli(deseeded if you don’t like it too hot), finely chopped
  • 1-2 limewedges


  1. 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.

  2. 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.

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