Tacoshells: 1 cup tapioca flour 1 cup chickpea flour 1/2 teaspoon salt 1 small clove of garlic, pressed 4 tbsp corn flour 1 cup lukewarm water Rapeseed oil or coconut oil
Filling: 1 pkg. jackfruit (200 gr) 1 chili 1 bunch coriander 1 pkg. Asia baby mushrooms (approx. 150 gr.) 6 pcs. Baby corn 1 clove of garlic 1/2 red onion, chopped Spices for Jackfruit: Harissa, Raz el Hanout
Guacamole: 1 tomato 1 avocado 1 lime some salt & pepper 1/2 red onion 1 clove of garlic
Place all the ingredients for the dough in a bowl and mix with a whisk. Wait a little so that air bubbles can escape and beat vigorously again so that no dough lumps form.
In a coated pan, heat 1 Msp. coconut or rapeseed oil (the less oil you use, the firmer the tacoshells will be). Add a ladle to the pan and toss to make a thin taco. Fry both sides over high heat until golden brown.
Prepare the guacamole. For the few who need instructions: Cut the tomatoes into small pieces, halve the avocado, remove the seeds and remove the flesh with a tablespoon. Chop the onion and chop a clove of garlic. Season with salt, pepper and lime juice.
Fry the mushrooms and baby corn in some oil for about 5 minutes.
Fry the jackfruit with some onion pieces, a clove of garlic and some oil for about 10 minutes. Add 1 tsp Raz el Hanout and 1/2 tsp Harissa spice and mix.
Fill tacoshells with guacamole, baby corn, mushrooms and jackfruit. Add fresh coriander, add some fresh chilli (cored and chopped) and serve.