Jackfruit Tacos

Ingredients (for 2 pers.)

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

Preparation:

1. 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.  
2. 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. 
3. 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.
4. Fry the mushrooms and baby corn in some oil for about 5 minutes. 
5. 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. 
6. Fill tacoshells with guacamole, baby corn, mushrooms and jackfruit. Add fresh coriander, add some fresh chilli (cored and chopped) and serve. 
7. Bon Epi-tit !